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  • Sourdough Piroshki

    My husband is from a Russian family. Being able to make piroshki is important! [img]http://static.flickr.com/45/...

    14 comments
  • English Muffin Bread?

    Hi I made up a recipe that is somewhat like an English muffin bread. Here is the bread: [img]http://www.restorides.com/~mom/bread...

    2 comments
  • Differentiating Starters

    Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's...

    2 comments
  • Crustier Crust

    I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the...

    5 comments
  • Sour Dill Onion Rye

    Here is my bake for today. It is a Sour Dill Onion Rye Loaf. Instead of Dill seed I used crushed dried whole dill, it gave a...

    3 comments
  • Flour.

    Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand...

    13 comments
  • 50/50 version of Pain de mie

    I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead...

    5 comments
  • Potato and beer sourdough

    This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g...

    3 comments
  • Beginner's Bake - STARTER MAKING and MAINTENANCE

    Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url]

    5 comments
  • Pane de como

    Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or...

    3 comments
  • Astounding

    I'm having a quiet afternoon so I decided to go through the members list and check out a few of their websites. I had a look at...

    6 comments
  • Sourdough Focaccia...

    Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking...

    13 comments
  • Sourdough explanation.

    Possably one of the easier to read explanations of what goes on in a sourdough starter. Mainly about SanFrancisco sourdough but...

  • Beginner's Bake - BRIEFING

    Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#BRIEFING]BRIEFING[/url]

    3 comments
  • Lame.

    The old lame was a bit rough so I made a new one. [img]http://www.sourdough.com.au/gallery/d/3880-1/new_Col+003.jpg[/img] [img]...

  • Grilled Sourdough

    Thought it would be fun to post the experiments I am working with involving grilled sourdough. This is meant to be grilled on an...

    1 comment
  • Small Rye Loaves

    A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic...

    11 comments
  • Kidnap.

    Graham's starter has been kidnapped by the beasties he created and is being held to ransom in the fridge. I've heard of starters...

  • Raisins in sourdough?

    Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks.

    20 comments
  • Sourdough Diary - Feedback from Current Bakers

    Hi all forum people. I am going to get my hands back into the dough again after years away from regular baking. It occured that...

    3 comments
  • bannetons in sydney

    Hi All, I'm after some bannetons (preferably oval-shaped) to raise loaves in. Does anyone know of shops or suppliers in Sydney...

    5 comments
  • Ambient temperature for sourdough - too warm and too cold

    In Dan Lepard's forum overnight jakelly asked [quote] For years we have made a sourdough bread using starter that was created in...

    3 comments
  • The remains of lunch.

    Baked three this morning, this one was cool enough for lunch. OK rip it apart folks, c'mon Chembake don't be shy Dom, don't get...

    10 comments
  • Olive and Tomato.

    A lightly herbed basic white with olives and semi-dried tomato. Should have had another 5 min in the oven. [img]http://www...

    6 comments
  • olive bread

    Have a girlfriend that makes the best marinated olives and conned me into making some olive, fresh herb and dried tomato...

    21 comments

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