Posts

  • Small Rye Loaves

    A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic...

    11 comments
  • Kidnap.

    Graham's starter has been kidnapped by the beasties he created and is being held to ransom in the fridge. I've heard of starters...

  • Raisins in sourdough?

    Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks.

    20 comments
  • Sourdough Diary - Feedback from Current Bakers

    Hi all forum people. I am going to get my hands back into the dough again after years away from regular baking. It occured that...

    3 comments
  • bannetons in sydney

    Hi All, I'm after some bannetons (preferably oval-shaped) to raise loaves in. Does anyone know of shops or suppliers in Sydney...

    5 comments
  • Ambient temperature for sourdough - too warm and too cold

    In Dan Lepard's forum overnight jakelly asked [quote] For years we have made a sourdough bread using starter that was created in...

    3 comments
  • The remains of lunch.

    Baked three this morning, this one was cool enough for lunch. OK rip it apart folks, c'mon Chembake don't be shy Dom, don't get...

    10 comments
  • Olive and Tomato.

    A lightly herbed basic white with olives and semi-dried tomato. Should have had another 5 min in the oven. [img]http://www...

    6 comments
  • olive bread

    Have a girlfriend that makes the best marinated olives and conned me into making some olive, fresh herb and dried tomato...

    21 comments
  • sourdough

    [img]http://i3.photobucket.com/albums/y58/qahtan/White/340fedd5.jpg[/img] qahtan,

    1 comment
  • Good forum

    Have just joined this forum today have been reading all the posts from every body for a while now and have decided to join up,...

    7 comments
  • To KazaKhan

    Thanks for the lead to Bibina, went there today and got 5Kg rye flour, looks and smells good to me. Its a 95K round trip for me...

    1 comment
  • Pretzels and Bagels

    Hi I've been experimenting with more unusual breads using sourdough. Here are some pictures of Soft Fat Pretzels and Onion Bagels...

    3 comments
  • Help wanted please

    [color=indigo]I am a total novice. I have a starter that I made by mixing 1 cup wheat flour with 1 cup water, into jar, cover,...

    28 comments
  • Greetings

    Just signed up and wanted to say greetings to you all and that this looks like it's going to be a great forum. Don't believe in...

    22 comments
  • Sourdough Beanie Hats

    Hi Everyone, shameless plug here. I have some Sourdough Beanies on my site if anyone is interested. Thanks, Teresa [url]http://...

  • Jeffrey Hamelman speaks!

    Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered...

    8 comments
  • bread to acidic?

    Yesterday my sourdough bread turned out too acidic. I had let it prove the first rise for about 5 hours. Is this too long? I have...

    1 comment
  • Sourdough bread made from freshly ground wholewheat?

    If you make sourdough from freshly milled flour could you please let us know here? We have a recent enquiry from someone who is...

    9 comments
  • Demeter

    Hi. I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source same . Brian

    2 comments
  • PLEASE CAN ANYONE HELP?!

    I am trying to find organic/biodynamic sourdough bread made from freshly milled wholewheat (or spelt, kamut, rye etc. My husband...

  • first sourdough rye

    <a href=" http://photobucket.com " target="_blank"><img src=" http://i3.photobucket.com/albums/y58/qahtan/White/100_0220...

    1 comment
  • Baked at 470 degrees

    This is todays sourdough bread, baked at higher temperature, 470 degrees I think I am going to like that better. qahtan [img]http...

    7 comments
  • oh no..... I didnt save any starter!!!!!

    Yes - I committed the sin and didnt save any. I had all the ingredients in (sugar, salt and oil) to make some loaves and had just...

    10 comments
  • Tamed the rye starter.

    Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours...

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