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Posts

  • BLOG

    Blogging is now possible at [url]http://www.sourdough.net.au[/url] In the coming weeks this blog will become more closely...

    11 comments
  • New SourDough Bakery in Sydney

    There is a new sourdough bakey in Sydney, Village Bakery? any body know?

    1 comment
  • German Bread

    Made bread from [url=http://www.agrana.com/finisfeinstes/html/v_finp_aktiv.htm]some german bread mix[/url]...for the first time...

    8 comments
  • Dom's Tutorial

    Dom, I have been making leaven, following your instructions, and today I made my first loaf of Mill Bread. It is a great success...

    3 comments
  • catch up with TP

    [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0632.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0631.jpg...

    9 comments
  • The weekend bake

    All these photos of wonderful bread inspired me to bake last weekend and then to photograph and share the results. So finally...

    7 comments
  • Todays Muffins

    Todays batch of English Muffins. [img]http://sourdough.com.au/gallery/d/4406-1/new_Muffins+006.jpg[/img] [img]http://sourdough...

    3 comments
  • Sunflower Rye

    [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0633.jpg[/img] Still trying to outpost yak-yak(TP) Sunflower rye! [img]http...

    3 comments
  • Black out bread

    They have a saying at the post office regarding rain, snow or shine and delivery! I just got through a 7 day black out in NYC,...

    59 comments
  • Spag Factory

    Tonights tea, Fettucine with Bolognese Sauce. [img]http://www.sourdough.com.au/gallery/d/4400-1/new_Fet+002.jpg[/img]

    20 comments
  • OT Recipes (Not Sourdough, nor necessarily Bread)

    I live in fear that in a craving fit, I can't find Bill's Killer Sauce or a certain other recipe lurking in threads all over the...

    13 comments
  • hook mixer?

    use it or not too use it? those that seen my posts know that my bread isn't perfect but while trying different ways of working on...

    43 comments
  • 10 Prong Mixer.

    Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky...

    8 comments
  • Woo Hoo

    This is the new look for the forums and it turned out quite well. The font as been made larger, please tell me if you prefer it...

    4 comments
  • Weights and Measures Conversion Tool

    [b]Weights and Measures Conversion Tool:[/b] [url]http://www.sourdough.com.au/learn/tools/metric.php[/url]

    12 comments
  • Funny - who wants a new avatar?

    [url]http://www.giantmicrobes.com/exotics/beerandbread.html[/url] Shame ... Giardia is quite cute!

    14 comments
  • Putting images in the forum

    I have made a tutorial about how to put images into the forum. Hope it helps. http://www.sourdough.com.au/learn/tutorial/image/...

    7 comments
  • Gorokan Levain

    [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0612.jpg[/img] One lovely loaf, during the hot black out in Queens where I...

    7 comments
  • tins for bread

    my tins are not very toll so bread comes up with mushroom sort of top any idea where in melbourne (best if in SE subs) could i...

    4 comments
  • It's about time...

    Just this afternoon my wife brought home a 900g Casalinga loaf from Morpeth Sourdough. This is not only the first commercial...

    8 comments
  • crumb troubles

    while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got...

    24 comments
  • Cracks on the bottom of a loaf?

    Hi all, I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some...

    25 comments
  • Starter calculator.

    The starter calculator is now in the tools section and you can download it for personal use. Using some of your stock starter...

    8 comments
  • type of flours?

    i got some polish recipes and can't work out what flour it is asking for dictionary doesn't seem to cover baking :O was trying to...

  • A Break From Normal.

    Decided to get out of the rut and do something different, also mangle a few rules while I was at it. The photos are of a 1400g...

    10 comments

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