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I used 90% central mills bread flour, 10% whole wheat flour, 2% malt powder, 75gms starter, 1.5% salt, 73% water and 2% plant...
This bread is called a Panmarino and when I first read about it in Carol Field's The Italian Baker , the story of this bread was so...Read more
Hi All, Can anyone tell me where I can buy good spelt in Sydney? I live in the Manly area. Thanks! Stewart.
Hi you all, Using a 275g dough ball (25%wholemeal/75%bakers wheat) at 72% hydration I shaped a thin pizza base, topped it, baked...
Hello, I haven't fed my sourdough in some time, it's just been sitting in my fridge in a mason jar with a unsealed lid on top. I...
Hi all, I looked back with some amusement on my first post over 2 years ago. I gave up trying to make sourdough at the time, but...
So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two...
Hi, I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a...
Hi all, I have made two loaves with my own starter using an overnight no-knead method and a Dutch oven-like glass casserole dish...
Hello! I've been baking breads succesfully for a year now, and thought I'd throw my hand into sourdough. It isn't sour! At all...
Hi folks. I have not posted here yet but we've been making s/d for a while now and culturing other foods, brewing beer etc, so...
I am just trying to get started with my starter for the first time, but after feeding, the starter only minimally increases in...
Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...
Hi. I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source same . Brian
Why Doesn't my Bread Open at the Score? 2nd and 3rd, 4th photos are the bread I made before. They are ok, but 1st photo is not...
Like many, I'm guessing, I hate wasting starter and am always looking for ways to use it when I'm in between bread-baking. No...
Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...
Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...
Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I...
Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more
In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to experiment with a...Read more
Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
