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use it or not too use it? those that seen my posts know that my bread isn't perfect but while trying different ways of working on...
Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky...
This is the new look for the forums and it turned out quite well. The font as been made larger, please tell me if you prefer it...
[b]Weights and Measures Conversion Tool:[/b] [url]http://www.sourdough.com.au/learn/tools/metric.php[/url]
[url]http://www.giantmicrobes.com/exotics/beerandbread.html[/url] Shame ... Giardia is quite cute!
I have made a tutorial about how to put images into the forum. Hope it helps. http://www.sourdough.com.au/learn/tutorial/image/...
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0612.jpg[/img] One lovely loaf, during the hot black out in Queens where I...
my tins are not very toll so bread comes up with mushroom sort of top any idea where in melbourne (best if in SE subs) could i...
Just this afternoon my wife brought home a 900g Casalinga loaf from Morpeth Sourdough. This is not only the first commercial...
while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got...
Hi all, I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some...
The starter calculator is now in the tools section and you can download it for personal use. Using some of your stock starter...
i got some polish recipes and can't work out what flour it is asking for dictionary doesn't seem to cover baking :O was trying to...
Decided to get out of the rut and do something different, also mangle a few rules while I was at it. The photos are of a 1400g...
For those who are interested, I buy my organic flours at my local Health Food Shop. The flours are grown, stored and milled by...
Thanks to all that sent me best wishes earlier. Today is the day.
i been using few different tins in past but for last year (or bit more) i switched to those silicone tins, the first one i had...
Hi Everyone I started this thread, if you wanted to comment on the new look of the site. Escpecially if something looks odd or is...
Does anybody have any experience of making an oven out of potter's clay? I have a bag of it and want to try making one (a small...
I don't know if this is the right place to bering up this subject, but.... I have numerous sheets of paper, printed from Bread...
Hi all, The other thread(s) on Laucke flour have got a bit long; I thought it might be useful to have one in which people can...
Thanks to SourDom for sending me some of his precious starter for me to get baking again (after my own starter went down the sink...
This was a question that Isabelle asked in response to one of my experiments. I thought that others here (Nina, Mick) might have...
This is not aimed at the regular contributors to this forum, or those new members that haven't had time to settle in. First let...
Say, you want to do a critical analysis/appreciation of a bread. What points do you look for? 1. Crumb 2. Crust 3. Spring 4...
