Posts

PONQUE NEGRO COLOMBIANO

A special drunken cake that all the Colombian Pastelerias sell here, I like it because of the raisins and booze! Ingredients 1 lbs butter 1...Read more

4 comments
Ciabatta for Dom

Very wet, make lots of folds sprinkling flour between turnsRead more

6 comments
Carla's Durum Pizza with Sourdough

Carla's Durum Pizza with Sourdough...Read more

34 comments
Carla's Durum Buns with Sourdough

Carla's Durum Buns with SourdoughRead more

17 comments
Sourdough ciabatta

This recipe is a version of Carol Field's from 'The Italian Baker' She uses a yeast-based biga, but the version below uses a combination of...Read more

6 comments
Dinner Rolls - for croc

This recipe is adapted from Ed Wood's World Sourdoughs from Antiquity. Makes 16 to 20 really nice rolls. Prove until double in size.Read more

17 comments
Bouef Bourgenion

Or beef in red wine casserole. This is my own made up poor mans version of a rustic french dish... good stuff for winter nights. Please...Read more

1 comment
Pancakes.

LIGHT BEER PANCAKES.Read more

6 comments
Raisin, Walnut, & Honey Loaf

This loaf will be heavy for its size. Note the use of 10% protein plain flour. 166% starter is a starter fed in the proportions of 100g...Read more
Danish rye bread

This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and...Read more

21 comments
Semolina Filone

Ferment flour 166g whole wheat 18 h20 129g levain 15g Final dough Bread flour 52g Durum Semolina 253g water 189g salt 10 g levain 348g...Read more

2 comments
Chocolate cherry bread

Old recipe that everyone has done! TP go for it, make it so #1 jeremyRead more

9 comments
Sourdough sticks

This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...Read more
Sourdough Vienna White

For Preferment: 1 Tbsp Starter 100g water 100g bread flour Dough: 100g cool water 200g bread flour 1tsp salt oil for kneading For...Read more

9 comments
Rye Loaf 750g.

The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf.Read more
Jerusalem sourdough

No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am...Read more

1 comment
Sourdough Foccacia

This is a first try at making a sourdough foccacia. The recipe is Dan Lepard's, but with yeast omitted, times stretched, and hydration...Read more
Sourdough Pain de mie

Spotted a Pain de Mie recipe over at an eG thread and thought it would be interesting to convert it to sourdough. I halved the recipe to...Read more

18 comments
Sourdough Frying Batter

I tweaked the original recipe from http://home.teleport.com/~packham/sourdrec.htm to get a very nice light and crispy batter. Instead of...Read more

5 comments
Sourdough Olive bread

This was a first attempt at making a sourdough olive bread, and I think still needs some tweaking. The olives are added using the '...Read more

3 comments
Wheat, Barley & Rye Sourdough

Here's what I'm currently baking. I have evolved it from my standard dough - Mick's Basic - plus some inspiration from Dan Lepard's Barley...Read more

37 comments
Pane Francese

I was given a copy of Carol Field's 'The Italian Baker' for Christmas, and have been working my way through her recipes for Italian...Read more

9 comments
Butternut Squash and Sunflower Seed Baguette

It's appropriate that this should come back to Australia because it's evolved from the La Tartine Pumpkin Sourdough recipe in Baker:the...Read more

14 comments
House Miche

Hi Graham, Here is an example of a bread I love to make "Miche"!Read more

11 comments
Romertopf Pane

Has anyone used one of these and if so may I please have your comment? http://www.everten.com.au/romertopf-bread-baking-mould-...

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