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Hi all, I was sick last night and all I could think about was what would happen to my starter if I am too unwell to feed it!! I...
After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain...
Just got first batch of Einkorn wheat (from einkorn.com). I grind my own flour and do not remove any bran, particulates, saw dust...
I've been reading an occasional post at the site for a couple years now ever since getting into sourdough bread making. I use...
!st attempt at slap/fold. 100% whole grain kamut at 80% hydration. Long autolysis, about 3 hours. I added the starter, folded it...
I finally am able to upload photos....Yayy!!!!! I have documented my first effort from start to finish..the loaf itself was a...
Kay has asked: I was buying this excellent bread at The Scented Garden in Mc Adam Square, Croydon, but they no longer stock it...
After many weeks and much patience I have finally succeeded in baking my first sourdough loaf using the ancient grain, Emmer...
Hi I am a newbie, only started baking two weeks ago. Although a tad obsessive because I wanted to get it right. Baked this today...
As some of you may know Laucke Wallaby is my prefered flour. I normally buy it from Coles, but on visiting the supermarket today...
I have been making 100% barley bread lately using flour I grind in Blendtech blender. Seed culture is rye then I make a levain...
Finally mastered making Sourdough making and starter timing. Thanks for all the help guys......
Had no idea that I would need to have so much patience with making sourdough bread. I have been trying to perfect my starter now...
Hello All, I wonder any of you have ever used a yeast which is generated by using lentil, chickpea,flour, sugar and water. I have...
Looking at bread recipes most just say add X amount of starter but they do not specify at what hydration. Also they do not...
Hello, I'm fairly new to the sourdough scene. I've been keeping a starter going for over a year now, storing it in the fridge...
With the changing of the seasons it was a great opportunity to bake this fruity spiced sourdough of Apple and Cinnamon. My first...
Why not just use mother or seed culture straight into the mix instead of taking the step to make a levain and adding that? What...
Hi guys, I have a very beginner question: bread recipes call for up to 2 cups of starter per dough, and I can't get my head...
Starter created with the fantastic kit received by post, very average electric oven, kamut and spelt flour, lots of love, a great...
Hi all, make classic sour dough bread couple of times, prepare the dough nite before baking, 12 hours for the dough to rise, bake...
Hi, I have successfully made two loaves from my starter. The problem is that they are very sour and tangy. Is there a way to...
Over the years I have tried many different methods of getting steam in my oven. I have used Teresa Greenway's method of using a...
Does anyone know where I can get teff flour to try homemade injera? I'm based in Sydney but anywhere in Australia would be OK, if...
I used to like bread when I was young and then on to being a bachelor, when bread could do for breakfast. But becuase of the...
