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I have a grand rye starter, coming from persimmons. Had it about a year. Always added rye flour. Can I change - should I change...
these are off my camera phone, but you can make out where it is.
Hi all! Just want to let you now of my new venture where I have developed Australian Bakers Forum . To be brief my intent is to...
BOONDEROO Farm Bread Baking Workshop is on again after a very successful date in Nov.2009. New Dates are 10.+11.04.2010 and 6.+7...
hi all, I'm moving soon and want to take my starter with me... Is it possible to freeze it? If not, can how long can I leave it...
Hello Dear Sourdough community members, I am a newcomer to the world of sourdough, and I have followed the directions on this web...
Hello - just wondering if anyone can offer any advice - I created a batch of starter on Sunday using equal quantities of organic...
Hi all, I've just joined the forum after reading it for ages. I have a bag of Shipton Mill Swiss Dark flour in the cupboard, and...
Hi Guys, Been reading through your forums and following the excellent beginners guide on the front page... I've now got myself a...
Not sure which subforum this goes in, but I figured I'd put it here since it is an ingredient. :) I had some whole grain flour in...
Can I sprout and roast buckwheat instead of barley to make some malted grains for adding to my flour? Will this work the same, or...
Hi Everyone, These recipes don't exactly fit with the definition of sourdough agreed upon here, but as examples of spontaneous...
Over in another thread, Normbake asks about Dan Lepard's The Handmade Loaf. I'm lifting over comments on the book to this new...
I have a copy of Dan Lepards' book for sale. By not paying attention I managed to order two copies of this beautifully produced...
After reading LeadDog's and Davo's posts here , I thought we could have a whole thread to talk about Stiff vs Liquid Starter...
http://www.youtube.com/watch?v=hhpxkGB1OyY Watch this guys recipe 100% flour 50% water(!!!!!) 7.5% sugar 2% salt 5% fresh yeast...
This last week I've been trying the Gosselin extended autolyse. I mix up flour and water and let it sit cool for 12 hours. While...
I'm going to be moving interstate shortly, and will be without a fridge or the means to feed my starter (or sourdough, i get...
Does anyone know the typical lifespan of a yeast organism in baking? I am also interested in knowing if sourdough yeasts and...
The quality of ingredients have an inevitable reflection on your final product? The question is when have you gone too far? I...
I thought I'd post this topic as it did arise in another thread. Some bread made today exhibits the practice clearly. Below; two...
If I may, where does the application of refrigeration to a dough fit into this paradigm? Refrigerating a sourdough is a newer...
Here's an extreme exmple of a half married loaf made using the "rapid dough" method. I hadn't seen an example of this for a long...
Well, I think the discussion about the idea of preserving the authenticity of food is interesting. Personally, I just can't agree...
Hey Danubian, JohnD, and others... I didn't want to take up Della's space on molds, but you guys were actually getting into very...
