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  • Memorial day weekend bake!

    A few loaves I baked at my Mothers house, electric stove no stone and while making multiple food items for a get together! [img]...

    4 comments
  • TeckPoh,,,,,, Gorgeous.

    TeckPoh I have just take a trip through your site of cakes and breads etc. What a joy to see, thank you for showing........ qahtan

    14 comments
  • Cake pix requested by qahtan

    So I was pretty stretched this week with these 2 cakes and 2 other Teacher Appreciation cupcake cakes which I didn't take pix...

    3 comments
  • My Lame came in!

    My new Lame came in from Bill. Thankyou Bill ! It is very elegant and has a wonderful fit in the palm. I used it for the first...

    1 comment
  • Will fresh yeaqst freeze OK?

    Can I freeze yeast succesfully?

    4 comments
  • whole wheat grain pics

    New batch of bread, whole wheat grain loaf from Jeffrey Hamelmans book! [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0539...

    3 comments
  • New Sourdough Starter Test - salt and sugar

    I am testing what effect different additions have to the starter. I am using my NW starter and I made a big batch of starter...

    1 comment
  • Levain

    Some levain that I baked this morning after a lull in the fridge, good taste and was inspired by the cam starters mixed flours so...

    5 comments
  • Mad Dog in the Kitchen

    Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen. 3 x 1Kg loaves of white and 2 x...

    5 comments
  • Re Starters

    Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this...

    6 comments
  • German walnut and carrot

    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...

    6 comments
  • Starter Test - I added more pics

    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...

    14 comments
  • The Bread that Couldn't (sorry...long)

    This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with...

    2 comments
  • Lame Sales.

    This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong...

  • Super Sour!!!

    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...

    1 comment
  • :(

    hi tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm. leaven was refreshed on saturday at 11pm...

    10 comments
  • English muffins

    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...

    11 comments
  • Lame orders and payment.

    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...

  • Glossary

    All the terms and more that you ever wanted to know the meaning of. http://www.nyx.net/~dgreenw/isthereaglo ... .food.html

    2 comments
  • Flopaccia.

    Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the...

    5 comments
  • Sourdough Piroshki

    My husband is from a Russian family. Being able to make piroshki is important! [img]http://static.flickr.com/45/...

    14 comments
  • English Muffin Bread?

    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...

    2 comments
  • Differentiating Starters

    Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's...

    2 comments
  • Crustier Crust

    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...

    5 comments
  • Sour Dill Onion Rye

    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...

    3 comments

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