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Bill sent me some of his starter and his own recipe. I am having so much fun trying out his starter! Here is my first result:(By...
Teresa from Northwest Sourdough sent me some of her starter. The following loaves are a simple white loaf with a bit of wholemeal...
[img]http://i3.photobucket.com/albums/y58/qahtan/White/Picture011.jpg[/img] I am still very new to sourdough, this is what I...
This is how I do a new starter. Use unbleached bakers flour. This is best done below about 29C, down to 18C is OK but slower...
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0475.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478.jpg...
Can I make scones like these with sour starter. If how do I,,, thanks, qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/...
The following two loaves were made using the recipe from Teresa at Northwest Sourdough. I had to do a few conversions from cups...
But home milled whole wheat. qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/bake/wholewheatpullman.jpg[/img]
Finally after a lot of mucking around with making my starter, reading & re reading this site and making several genuine house...
I decided to follow Nick_UK's advice and have been baking at a higher temperature. He was right!! Thanks Nick_UK ! The bread not...
[img]http://i3.photobucket.com/albums/y58/qahtan/White/7cfc5aed.jpg[/img] this is today's baking. qahtan
I'm an apprentice in Brisbane. Quoted from this site... "Fermentation is a key part of making bread flavoursome, digestible and...
Just a shot of a bake I do about every five days. [img]http://www.sourdough.com.au/gallery/d/3738-1/Todays+Bake+150306.jpg[/img]
[img]http://i3.photobucket.com/albums/y58/qahtan/White/22b9997d.jpg[/img]
Bill44 has introduced your Pane Francese bread over at my forum and I was wondering if you would mind if I linked to it for...
I've been lambasted again by the usenet sourdough people because I seem to be out of the loop concerning HOW sourdough method is...
I decide to try the longer method of sourdough bread with a buildup each time with more flour and proofing. Here is my results: [...
Well here goes, I did an experiment with a loaf baked starting with a cold oven and a hot baked loaf after the oven was heated up...
Hi there, I love your bread but will somebody please, PLEASE make great bread WITHOUT soy flour in it! Recently whilst purchasing...
[url=http://www.sourdough.com.au]See news article posted on 26 Feb. 2006[/url] What does it mean to be an 'Artisan Baker'? Is it...
What are you baking? I need some ideas. I need to be challenged or something. I keep making variations of white sour, whole wheat...
now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract...
I made up some Basic White Sourdough earlier in the day. Then I let it proof overnight in the refrigerator longer overnight by...
Hi, i'm quite new to Melbourne. It's been quite hard for me to find for rye flour and other types of non-wheat flour , including...
I am a newbie to forum use and I guess netiquette. I opened my web site about 6 or so weeks ago.I have been so happy with my...
