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I'm trying to find a balance between long proofing times for extra sour flavor and a nice golden crust. I think it's overproofed...
Let's get a real bread movement going in Australia, for once and all focus on real bread, real craftsmen/women and not chemical...
With all newbie baker's joining this list and having various elementary issues, one would suggest that the new baker invest in...
Hi all! I have been reading and lurking for a while, and have finally decided to register. I bake bread at home about once a week...
i been looking around but so far i can only find round pizza stone, i had one of those and it did "ok" but it isn't perfect and...
I am new to baking bread of any sort. I managed to get my sour dough starter going very well by using the heat of a DSL modem. I...
I thought I'd share the plans of my proofing box with our forum members, it keeps a temp range of 0.4F degrees. I use a 60W bulb...
If you, like me, are having trouble with flat sourdough, I have the cure. Get some "vital wheat gluten" and put in a tablespoon...
Hello fellow Sourdough enthusiasts, I have a question for you. Yesterday and today I baked 2 loaves that were the same in many...
Sourdough Companion were fortunate to be able to work with Poh and the ABC crew when they visited Tasmania early in 2011. Poh...
http://www.bakingsealofexcellence.org.au/ NBIA has introduced the Baking Seal of Excellence to uphold and honour the fine baking...
Following recent discussion on sourdough companion re: Real Bread Movement, Abscorbic Acid and the need for an Association,...
Hi there! I am so pleased to find this site. I kept a sourdough for about 12 years when my children were young and made bread...
Greetings to all forum members. I am totally new to sourdough baking although I have been baking wholemeal bread with yeast for...
My first is a Crusty Samolina Sourdough from th Yoke Mardewi book. It turned out quite flat I put this down to not having a clue...
It would be great for consumers and the baking industry, if in the next edition of the GOOD FOOD GUIDE, the compositor's/editor's...
Hi all, I am newly registered, but have been making sourdough breads for a month or so after "getting the bug" and somehow...
Hi I have recently moved countries and am finding my starter is now too active. The starter is peaking in under 4 hours here in...
What is Australian Sourdough? At the end of a recent visit to Melbourne bakeries, we noticed a loaf of "San Francisco Sourdough"...
I started my Sour Dough with one .25 oz packet of yeast, 2 cups of flour, and 2 cups of warm water. I got the usual reaction, and...
Hi This is the first time I have posted and have a question about bannetons. I have a cane one, which is unlined and everytime I...
What happened to rossnroller's banana bread recipe posted here - content removed by moderator? http://sourdough.com/recipes/...
Not as "high" as I would like it to be, but it's VERY tasty! Only the 2nd loaf of ANYTHING that I have ever baked! Today was...
My 3rd baking and I have made an acceptable sourdough loaf - thanks to the help and advice on this site. My boules were spreading...
Heys guys..new to the world of sourbread companion...i have heard that Brassiere in sydney coming to South Melb soon..can any one...
