Sourdough.com is for sale! Contact us to make an offer.

Posts

  • Organic Flour

    For those who are interested, I buy my organic flours at my local Health Food Shop. The flours are grown, stored and milled by...

    2 comments
  • Thanks

    Thanks to all that sent me best wishes earlier. Today is the day.

    8 comments
  • silcone tins?

    i been using few different tins in past but for last year (or bit more) i switched to those silicone tins, the first one i had...

    2 comments
  • New Look

    Hi Everyone I started this thread, if you wanted to comment on the new look of the site. Escpecially if something looks odd or is...

    3 comments
  • making a clay oven

    Does anybody have any experience of making an oven out of potter's clay? I have a bag of it and want to try making one (a small...

    9 comments
  • Recipe Book

    I don't know if this is the right place to bering up this subject, but.... I have numerous sheets of paper, printed from Bread...

    2 comments
  • Coles and Bilo stores that stock Laucke Wallaby Flour

    Hi all, The other thread(s) on Laucke flour have got a bit long; I thought it might be useful to have one in which people can...

    21 comments
  • Thanks Dom!

    Thanks to SourDom for sending me some of his precious starter for me to get baking again (after my own starter went down the sink...

    24 comments
  • Bread from Alice - question about rye crumb

    This was a question that Isabelle asked in response to one of my experiments. I thought that others here (Nina, Mick) might have...

    11 comments
  • DUMMY SPIT.

    This is not aimed at the regular contributors to this forum, or those new members that haven't had time to settle in. First let...

    27 comments
  • Words to Describe Bread

    Say, you want to do a critical analysis/appreciation of a bread. What points do you look for? 1. Crumb 2. Crust 3. Spring 4...

    25 comments
  • what to do to become a baker?

    i got enough of city life for a while now and so does my wife was looking at opening fish & chips or some other food thing in...

    10 comments
  • Two heads are better than one, so....

    Just read on Teresa's blog where she has started using an oven stone on the top shelf of the oven as well as the one she bakes on...

    19 comments
  • Yummm...eating crow...

    Well, thanks to chembake, I am learning new stuff! Today I get to eat crow, yum! I did up a Two Night Super Sour two days ago...

    2 comments
  • how much...

    ....does it cost in electricity for typical domestic fan forced electric owen per hour? just wondering if my bread is really...

    2 comments
  • Sunday bake off!

    Hi all, The forums (Dans) and this one were quiet this weekend, must be the weather! Here is my contribution! Bill these are for...

    16 comments
  • Sproing!

    First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com...

    28 comments
  • Oz starter re-invigorated!

    Hi all, all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking! Pizza...

    5 comments
  • Paleskins.

    Very pale...yes. Mistake......no. Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer...

    8 comments
  • A fruitfull day of gathering

    Well today I set off in search of a terracota tile or similar for baking and had a whole lot of success [url=http://img209...

    3 comments
  • Scales

    Any suggestions on where to get some electronic scales that will go down to a couple of grams? Dont want the best, just something...

    3 comments
  • Sourdough flops

    Anyone want to see some flops? [url]http://northwestsourdough.wordpress.com/2006/07/14/sourdough-flops/[/url] It would be great...

    18 comments
  • Jeremy's Miche

    I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water). We ate almost half of it for dinner with...

    17 comments
  • Today's bake with new oven setup

    I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do...

    6 comments
  • World cup bake off!

    Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves! Semolina [img]...

    7 comments

Pages