Posts

  • New Favicon

    Did you notice the cute little jar of starter at the side of the url? If you can't see it, you have to clear your cache. Good job...

    74 comments
  • bianchifan

    Hi there, Whats the story behind the broken bike in your avatar?

    3 comments
  • The Oven

    Well it finally arrived and was installed this morning. [img]http://sourdough.com.au/gallery/d/4521-2/new_Oven+010.jpg[/img] Top...

    16 comments
  • Proofing ... it's oh so cold!

    Hi y'all, I'd love to see photos of your proofing setups ... if any. From Bill44's flash new box, to your plastic tubs .....

    15 comments
  • Starter Paranoia

    'fess up! How many jars of starters do you keep in your fridge or elsewhere? I have 3 white starters and 2 rye. In my mind, I'm...

    5 comments
  • i'm calling police

    my wife kidnapped two bags of my flour that silly me left in her car after shopping last night

    2 comments
  • Oh Yes!

    Well a few of you have seen my previous attempts at a Focaccia, including the Flopaccia. Well in the past I have been chasing the...

    20 comments
  • Water Quality

    Well if the water quality in my area becomes unsuitable for my bread I will know who to complain to. As of next week my son will...

    3 comments
  • how on earth

    no matter what i try i can't get my rolls to do what i want they taste and smell great but they more like dinner rolls i want to...

    7 comments
  • awful way of producing bread

    Was in the supermaket yesterday checking out the range of yeast breads some of them cost over $3 dollars a loaf. Way too much for...

    9 comments
  • Thank You All

    i joined this forums not so long ago but the amount of informations i soaked in is huge. i been baking for many years but my...

    15 comments
  • Sourdough.com.au Gathering: Bake for the Markets

    You are invited to a sourdough bake on Friday 11 August 2006, at [url=http://www.sourdough.com.au/boonderoo/]Boonderoo Farm[/url...

    6 comments
  • Slashing demonstration

    I thought maybe you would like to see the slashing demonstration on my blog post yesterday: [url]http://northwestsourdough...

    1 comment
  • Second Bakes... better

    Heres the roundup of my second effort at sourdough. I used the 750g Rye Loaf Recipe and this time followed it to the dot.. well...

    10 comments
  • Lunch

    Hey Carla, guess what I had for lunch. Its heavy, black, sliced very thin, and is about 99% grain. Heaven is! Picked up a couple...

    2 comments
  • Hello

    I know you're out there because you are logged on. Obviously no one has been baking. well I just spent the last 10 minutes...

    3 comments
  • Todays Bags.

    Todays bake, 3 half baguettes. One of these is just perfect for two people to have with dinner. These were cooked for 18 minutes...

    11 comments
  • woohoo

    this what happens when i take no shortcuts so for who ever is trying to make nice sourdough bread follow instructions to the dot...

    19 comments
  • Question on water quality for establishing a starter.

    Gday, Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the...

    10 comments
  • starter home .....wash it or not?

    i can't help myself and almost every time i refresh i wash the glass jar i keep my starter in than i do mass murder and put...

    7 comments
  • blog spam

    can we have this fixed? i lost count today how many email notifications i got today

    13 comments
  • Go Bill44!

    Go Bill. He's contributed over 500 posts. 15.90% of the total number of posts that is. Not that quantitly is above quality, but I...

    3 comments
  • slashing

    what is best way ? i tried with wet knife and brushed in oil and dry and it seem that dry knife works best but still i always...

    13 comments
  • No baking makes forno grumpy

    Morning all, Hope everyone is well Well the oven is out of bounds ATM as the coating on the adjacenet cupboard doors is...

    3 comments
  • slashing and owen lift

    i did small experiment same dough cut in two portions after bulk proofing shape and let it sit for same amount of time owen time...

    7 comments

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