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Anyone else wonder about following a thread on sourdough rye bread, and coming to the end with AP, enriched white, or maybe whole...
As the discussion on sourdough organisms, flavor, and sourness goes on, I would suggest reading two long pieces which might help...
This was my results from todays bake! All were made with my newly aquired starter from Graham at Companion Bakery in Oatlands,...
I have made a few sourdough loaves over the past couple of weeks, but I can't seem to get a nice dark colour to them. Any tips?
Came across this today in my search for bulk bread flour in Sydney. It would be interesting to know what flour forumites use for...
Dropped into the Berry Sourdough Cafe on the way back from the South Coast of NSW. The place was very busy but I was short of...
I am a new sourdough baker and I'm having difficulty producing a sufficiently sour bread. I know this reads like a police...
Here are my first attempts with very different results. The first couple of times I tried this recipe I proofed covered, for...
Does this site have a policy on spam? There seems to be more and more of it. Is anyone getting rid of it? Just asking. John
Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria...
I was wondering whether someone would be so kind as to provide a link or name of a store where I can purchase pure Diastatic malt...
Not about sourdough but it shre goes great with it. This looked really good. Wish we could get some here in the States. http://...
I've been "lurking" in the forum for a long time. I've been baking sourdough bread with my own homemade (and very wonderful!)...
I have been successfully making whole wheat sourdough bread with a very healthy starter but would like to branch out and try some...
Hi everyone, i just found this forum while I was looking for new sourdough information. I bought a book on breads a few weeks ago...
I recently received a very nice gift from Maedi & Graham at Companion Bakery in Oatlands, Tasmania Australia! They sent me...
Hello all, The purpose of this posting is to say a big thanks to all of you that regularly contribute to the Forum. I have been...
I read the following article in Sunset Magazine this week and thought that others would enjoy reading it also. The article...
I put this in event, as I have not idea where else to put this. A bakery I had never noticed opened a few months ago in Melbourne...
Well, the warm weather has arrived, it's been a bit stormy this week too, so I guess it's been a bit humid...and my smooth...
Most times when I log in one of the randon photos that pops up is a starter picture I posted a long time ago when I set out to...
Hello. I have a 5 week vacation ahead and was wondering if keeping my starter in the fridge should be enough or if I should get...
I recently made two loaves at an interval of about three weeks. Both were made using identical ingredients (mainly Wessex Mill...
This year, as in previous years, I am experimenting with Pannettone. This wonderful, but complicated Italian Christmas bread/cake...
Hi, I've been baking a 100% ryeflour sourdough with a rye starter at 100% hydration. My recipe incorporates oatbran, rolled oats...
