Posts

Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Question about fridge retarding and oven spring

Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

12 comments
Using your starter straight from the fridge vs refreshing before each use

I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...

8 comments
Has Anyone Used Oatmeal Flour as Base for Starter

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...

3 comments
How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

3 comments
Hooch - To pour or to stir?

Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...

21 comments
Baking Multiple Loaves at Once

Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

6 comments
Cooking bread in Romertopf pot

Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...

9 comments
Australian Flours

Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...

5 comments
Am I ready for bread making?

My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??

3 comments
Sourdough in the tropics?

I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...

11 comments
Flour Equivalent

Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...

4 comments
Flour(French)

Found a demystifying French flour types! Helped me! Jeremy

10 comments
My accidental loaf
Managing the temperature of sourdough in a warm climate

Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making...

2 comments
Starter not rising

Hello, I'm after some advice. I have recently activated some Dyhydrated starter that I have. The first week it became really...

1 comment
Wet after autolyse

After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured...

1 comment
Not sour enough

I made a sourdough starter about 3 months ago. At first the resulting bread had a nice sour tang to it but not sour enough for me...

8 comments
the elusive poke test

Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom's proofing page and the link to...

11 comments
I end up with sloppy dough every Time.

Good day everyone. I'm not new to bread, but a total novice with the complete sourdough baking. Every time I make up my dough,...
Loaf not rising much & split at side

Hi first post as I can't seem to get loaves to rise where I have scored it. Any suggestions. I'm cooking in a dutch oven 20 mins...
Why am I getting this gap between crumb & bottom crust?

Hi bakers, I've just joined this forum hoping that someone might be able to advise what I'm doing wrong with my sourdough process...

2 comments
Starter pet names

So, what's your starter's pet name? Mine is Tabetha (daughter of Bessie)

32 comments
Strange salt residue in starter

So I fed my starter as normal one night with 100%hydration very strong white flour and left it out on the counter to accelerate...