About
I have a big bag of low diastatic malt flour and would like to deactivate some of it so I could use it in a different way. Will...
Where do you keep your starter, in the fridge or at room temperature and why? Lisette
I'm aware that it's possible to dry starter and restore it to life months later by adding water. I've got two great active...
OK, I'm back to work, sort of. This is my first attempt at playing with rye flour (from Bibina, thanks Bill!). [img]http://...
hey all, Ive tried my starter again from scratch as my first starter (which i began in January in the Aussie summer) after 6...
ABA baking workshops are being organised in Queensland, New South Wales and Victoria (Australia) for August - September 2008...
Hi, I'm new to this forum. My name is Beka, I'm 15 and I'm mostly a cake decorator but now I'm starting to bake bread too. I...
...a week and a half ago. I put a cup of water and 2 cups of whole wheat flour in a one quart (at this point, I don't know the...
Hi, Can anybody recommend websites or books on artisan baking. I'm an australian apprentice entering a competition and need to...
I've recently started a new blog - www.figjamandlimecordial.com - and I'd be grateful for any feedback anyone has to offer.....
I just read through, making a starter and realised after day 2 I forgot and used tap water. Our water is poor quality with a lot...
I was glad I found this site as I had just started my sourdough baking again and still am full of questions. Posted a few on the...
Hi, I convinced a lot of my friends to convert their stiff sourdoughs from solid to semi-liquid form because of the ease of use,...
Hi, friday I began a new starter using a lot of flours: soft, wholemeal and hard wheat, rye and spelt, plus a touch of yogurth...
I am not new to bread making, but this is my first voyage with sourdough. Being a purist at heart I refused to buy a starter, and...
Yes, I did want your attention, if only to praise the generosity of spirit & knowledge i have received from the bakers on...
Hi my name is Lisette, I live in the Netherlands and I just joined this group. Started my first sour dough starter because one of...
I did my first baking this morning. Finally got the starter going really well (30/70 flour and 100 water) thanks to the advise I...
I have found lots of conversion tables but am some what confused. In the starter recipe it says 50g water, 35g white flour and...
In a few weeks we will be in the north of Italy on vacation. I am thinking about starting a starter there. Will this be different...
Hi all, I finally got the opportunity to put some bread in the oven instead of pizza. First some focaccia. Then the bread...
Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal...
Hi all! I've been working on a blog about homemade pizza for the last few weeks - well it's a blog but I have tried to lay it out...
Hi all, I was wondering if you have any opinions on which flour is best for sourdough baking when using the original San...
Hi All, I just thought I would post a few photos of my starters, as an update to my initial "new guy" post in the beginners forum...
