Posts

  • 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
  • What's the matter in here?

    fivehundred users and 404 at port 80 all the time

    9 comments
  • New Sourdough Tools

    Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home...

    5 comments
  • care of bannetons

    I recently purchased a couple of bannetons. Just wondering the best way to clean them. I have been duting the cane with flour (...

    3 comments
  • A few questions

    hi everyone, I've just started making sourdough (and any kind of breads) recently, and have learnt a lot from this forum and...

    6 comments
  • Slashing Buns

    Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it...

    5 comments
  • Talking Turkey!

    We are bloated and just recovering from a late afternoon Thai meal, but yesterday was all turkey and stuffing! [img]http://i3...

    9 comments
  • Peter Reinhart

    Hi all, Peter Reinhart granted me an interview the other day, check it out it's up! Cheers, Jeremy

    3 comments
  • Chooks v Ducks

    Has anyone any experience with keeping chooks or ducks (2 or 3) in a suburban garden? I was thinking of a couple of chooks, but I...

    9 comments
  • Coffee

    For many years I used a coffee plunger (French press) to brew my coffee. I have just upgraded to a Bialetti Caffettiera (Moka pot...

    17 comments
  • Weekender

    I had the time and had some starter moving for a Ciabattine and a Tabatiere de Jura [img]http://sourdough.com.au/gallery/d/7354-2...

    4 comments
  • Levain du jour

    Today or should I say last nights bake was a calculator I found from the pages of Mike Avery for a 3 stage levain http://www...

    5 comments

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