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Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this...
Hi all! Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour...
I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz...
This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with...
This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong...
Won't post any pics, you've all seen my loaves before. Just finished baking 3 loaves of a recipe from NW Sourdough called "Two...
hi tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm. leaven was refreshed on saturday at 11pm...
Guess who won't be buying English Muffins from now on. A very interesting recipe and method, it's 81.6% hydration, not one for...
I am now accepting Paypal for orders of a Lame. Just email me your order and a Paypal payment request will be sent by Paypal...
All the terms and more that you ever wanted to know the meaning of. http://www.nyx.net/~dgreenw/isthereaglo ... .food.html
Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the...
My husband is from a Russian family. Being able to make piroshki is important! [img]http://static.flickr.com/45/...
Hi I made up a recipe that is somewhat like an English muffin bread. Here is the bread: [img]http://www.restorides.com/~mom/bread...
Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's...
I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the...
Here is my bake for today. It is a Sour Dill Onion Rye Loaf. Instead of Dill seed I used crushed dried whole dill, it gave a...
Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand...
I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead...
This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g...
Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url]
Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or...
I'm having a quiet afternoon so I decided to go through the members list and check out a few of their websites. I had a look at...
Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking...
Possably one of the easier to read explanations of what goes on in a sourdough starter. Mainly about SanFrancisco sourdough but...
Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#BRIEFING]BRIEFING[/url]
