Posts

  • Brother Juniper's Bread Book

    Has anybody "Brother Juniper's Bread Book" written by Peter Reinhart? It is from Nov 2005 and has 208 pages, but only 30 recipes...

    3 comments
  • Sourdough Vienna (White)

    Arrr, 'tis the holidays me lads and I've not much more working (we did ~10000 hot cross buns...ugh...). Anyway, I've been trying...

  • overnight ferment

    I baked a sour dough a couple of weeks ago(which the doe was fermented in the fridge overnight). The taste seems to be far...

    2 comments
  • Bake Day

    Please check my blog of yesterday's Sour Dough bake at http://www.barry1.bigblog.com.au welcome any comments and advice. Thanks

  • Something's fishy about $US1000 New York pizza

    Today in the [url=http://www.nzherald.co.nz/topic/story.cfm?c_id=206&objectid=10428947][b]NZ Herald[/b][/url]: A New York...

  • Starter Mistake

    I expanded my starter last night and this morning mixed all the other ingredients to make sour dough but I forgot to hold some of...

    8 comments
  • Rosemary Potato Sourdough

    [size=18]Rosemary Potato Sourdough. This bread is great with corned beef from St. Patty's Day![/size] [img]http://www...

    13 comments
  • Landbrot and pugliese a'la Sullivan street bakery

    [img]http://sourdough.com.au/gallery/d/7832-1/CIMG0590.JPG[/img] [img]http://sourdough.com.au/gallery/d/7834-1/CIMG0594.JPG[/img...

    5 comments
  • Still baking

    Hello all! I haven't posted for ages, been super busy with school. I still bake every week, I just don't get around to taking...

    5 comments
  • How do I get a nice floured surface on my homemade bread?

    I know this is a dumb question but I am just learning. How do you get that nice white or brownish white flour-covered crust that...

    11 comments
  • Starter Questions

    Once you've got the starter to the cappacino effect is it time to feed with more flour and water? How to I attach pictures?

    9 comments
  • Starter Questions

    Iv'e made my first sour dough a couple of days ago using a starter of 1 cup water 1 cup rye flour. Many recipes say to leave the...

    5 comments
  • Nor'easter Miche

    Just had a infamous late spring snow storm, when it snows I bake! Based on Thom Leonard's formula from Maggie Glezers book.Brrr...

    7 comments
  • The Old Foodie

    I have been lurking on this website for some time ... and find it to be wonderful! [url]http://theoldfoodie.blogspot.com/[/url] I...

    1 comment
  • Australian Gathering in June 2007

    Hi All. There is a very good chance that a sourdough gathering will occur around June 11 2007, either in Tasmania or Victoria...

    8 comments
  • Melbourne, here I come!

    Which bakery should I [u]NOT[/u] miss? And, what breadbaking ingredients and such should I buy home? For sure, I'll be getting...

    33 comments
  • I need to bake.....BREAD!!

    Didn't bake bread for 2 plus weeks. Was missing it bad. So were my girls...missing my bread...not the baking. I make cakes and...

    21 comments
  • Fillings for sourdough bread

    Today I had cream cheese and tomato on some sd bread that I had made it was very nice. Any other ideas for some nice fillings for...

    5 comments
  • Someone likes Shakira?

    Nusance these bloody wankers with the shakira and all the rest trying to muddle the forum, zap them! Jeremy

    13 comments
  • Bake

    Getting ready for an interview with a baker and the cold being a great excuse to stay indoors allowed for some baking, new and...

    13 comments
  • Nectre Baker's Oven

    Anybody have one? How do they do for bread baking? Anyone know of a US dealer? Just bought a house, and we have an unused chimney...

  • USA

    Hi where can I get 100% naturally leavened bread, like Sonoma bread in America, preferably Los Angeles California , or delivered...

    2 comments
  • Laucke Wallaby Flour.

    Some of you may recall the battle with Coles last year regarding stocking of Wallaby Flour. They stocked it for me up untill Xmas...

    5 comments
  • Mark Forums Read

    We have upgraded the forum software to the latest and greatest! As a result, every topic is marked as unread. Please click [url=...

    1 comment
  • New Post!

    Over the last few months spam overtook our spirit. It is now a joy to say, no more! I've upgraded the board to phpBB3. With this...

    8 comments

Pages