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It's my first time making a sourdough bread and I started yesterday, I used 100g of starter* (feeded) 500g of all-porpose flour...
Does anyone know where I can buy 20 - 25 kg bags of grain (wheat, rye etc) in Brisbane? It doesn't have to be organic, just...
hi guys i have a starter that I was given, feed it twice a day 10% starter 100g bakers flour and 55g water starter is healthy and...
Can anyone suggest where Michael might find 'Dark Sweet and Sour Rye Bread' either in Canberra or Sydney?
Hi, I am new to this (1 1/2 months ago was given my starter) made some lovely loaves of bread, but then we went away for 9 days,...
Here is a video I've made last month at work. It describes all the process for making a traditional sourdough bread, from wood...
Hello! I am new to sourdough. I was given a starter that takes 1/2 cup of sugar, 3 tbsp of potato flakes, 1 cup of flour, plus 1...
Hi In all the guides I have read they say that when producing starter it should be kept at 'room temperature'. Now 'room...
I just started me starter yesterday with my yeast, warm water and flour, covered it with a cheese cloth and left it to sit out on...
Is there any Possible way to provide hot Pita Bread to end consumer from convenience/grocery stores. Every opinion/suggestion/...
The literature I own on sourdough make reference to a proofing box to regulate the temperature accurately. does anyone use one?...
Hi Once I have a working starter what is the ratio of starter to bread mix. As there's only me here I normally bake a normal loaf...
Hi, I've been browsing the website & notice a number of recipes measure flour in 'cups' which I find confusing. I have at...
Hi guys, I have question about starter. I start to make my starter 5 days ago, first 2 days, the starter grew well that I could...
I have the science lab up and running again. Still trying to get this fruit bread to work & had a "chemical reaction????? in...
I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...
From a loaf gushing like a molten volcano to this amazing looking sample! We want to try it. http://www.stirthepots.com/rye/
Hi guys, I just have a question about the starter. How can you maintain the starter ? You have to preserve it in fridge and have...
In my country, we also use a sour culture. We call it "Me". It is not a dough but a kind of dense sauce. We do not use it to make...
Hi all If you are anywhere near Boonderoo Farm in the King Valley in Victoria, you might like the sourdough course this weekend...
I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. But I'm not...
I'm new to baking, my inside look almost slightly grey, are my concerns valid or am I tripping? I am thinking it could be because...
can you save rest of the sourdough that you made from your first batch.
hi, I recently made a starter which has been growing well, after six days I decided to try making the first loaf. It looked great...
Hey everyone. I've been creeping the forums reading all the great posts and advice and decided to sign up and ask a few questions...
