About
This weekend tried out Hamelman's Pain au levain recipe, but with an extended proofing time and cooked in a cast iron pot. After...
Hi Everyone! I am just learning about bread making and I have a question about feeding. I have two starters going (just in case...
I have worked out baking bread with Sourdough as the only leaven and it rises well with a great texture. Pancakes are another...
Hi everybody! I just took my rye SD bread out of the oven a half an hour ago and it tastes too sour. I've tasted the SD and I...
Hi all, First time poster that's struggling to find the ingredients for the 100% Sourdough Rye loaf in Peter Reinharts BBA. I've...
The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions...
I made my first loaf of sourdough today, behold the picture. But anyways, does sourdough suppose to smell a lot different than...
First, what a great site -- beginner's blog, forums, lots more. Since discovering this several weeks ago I have made bread better...
Hi all, I'm a beginner baker who's recently become interested in naturally-leavened breads. I began a starter about a month ago...
How gorgeous to see Graham and his oven just now on SBS TV. The show is 'Gourmet Farmer' about an ex city slicker called Matthew...
Because I think it's a waste to throw away my excess starter I am looking for recipes for sourdough cookies. Has anyone tried...
Hi there. I have finally got round to making my first sourdough starter. I'm using the recipe from the 'Moro' cook book....Flour...
I keep coming across N % hydration in various recipes... how do you calculate it? Thanks!
Although my starter is very alive, it smells good, rises and bubbles perfectly after a feed, the dough I make with it just won't...
Our apologies for the down time earlier today. Our host had a few hiccups, everything now should be A-Okay. The good news is that...
Graham or Maedi, I just came across a site mentioning that Graham and the Companion Bakery are to be featured on SBS's Gourmet...
I feel like a totally novice with enriched doughs. I have made briocche and tsoureki(a greek enrichened dough fragrant with...
Graham beat me to the suggestion, however, I've been thinking for some time that we should start a thread to complie a glossary...
I don't know if it's a silly question but is baking "canvas" the same as the drawing one? I mean I'm a bit tired of towels and I...
Does anyone know where to source unbleached and undyed linen in Perth, Australia or alternatively a reasonably priced mail order...
So I have been fostering my sourdough starter carefully over the past week, and finally had the day off work yesterday with no...
I've recently started baking naturally leavened bread in a cast iron pot, using the technique advocated by SourDom of heating the...
Hello people... I've recently taken up breadmaking (add lots of slurping noises and additional moaning about waistline here). I...
I've just posted a recipe for Quick Swedish Rye on Dan's site [url]http://www.danlepard.com/forum/viewtopic.php?p=5040#5040[/url...
Last year I was really into the sourdough baking but the results did'nt come out the way I wanted so I stopped for a while. Now...
