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I'd like to make a suggestion (oh no! another one!) to have more stickies. Highlight them...and invite newcomers to read them...
Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give...
Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to...
http://hk.promo.yahoo.com/movie/superma ... index.html LOL, I got a score of 88.
No these couches are not for sale. We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like...
A new forum record: Most users ever online was 11 on Fri Jul 28, 2006 3:35 pm
after week of nice fruity smell my starter is gone back to sour milk smell would the low temperature in melbourne be resposible...
Hi Guys, I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic...
Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following. I wanted to...
My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't...
i googled and there is quite a few out there, did anyone tried making those mid-east flat breads and can recommend good version...
Hey all. I've been lurking around this forum for a while now. I have decided to enter the world of sourdough, but to do it right...
i been reading some polish forums and i noticed that lots of people add vinegra to their bread, 2tblspoons per 500gr of flour...
is it worth paying bit extra for organic laucke (from memory it was 12.4% or 12.7%) it still works out cheaper in 25KG than 11.9...
Hi again one and all, I'm 'sourpuss'-the natruopath who started this sourdough Barley thread. I'm absolutely amazed at the...
photo is coming as soon i pull this thing out of the owen hydration ~80% does strange things to your bread
Dear Teck Poh, Here's the evidence you wanted: [url]http://www.danlepard.com/forum/viewtopic.php?p=4340#4340[/url] Best wishes,...
Went shopping today, the thing in the link should arrive next Thursday the 10th. Now all I have to figure out is how to make...
A friend (who left for overseas) recently gave me a 250g lump of frozen starter, apparently with a 6-1/2 year history. I thawed...
I've been trying to put together some pages to [s]show-off[/s] keep track of my breads. Using Front-page. Yikes. Well...no choice...
Blogging is now possible at [url]http://www.sourdough.net.au[/url] In the coming weeks this blog will become more closely...
There is a new sourdough bakey in Sydney, Village Bakery? any body know?
Made bread from [url=http://www.agrana.com/finisfeinstes/html/v_finp_aktiv.htm]some german bread mix[/url]...for the first time...
Dom, I have been making leaven, following your instructions, and today I made my first loaf of Mill Bread. It is a great success...
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0632.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0631.jpg...
