About
I use scissors to make the slashes. Quick, easy, no fuss.
Hello all First post here, so I hope all is good with you. I've been baking for a couple of years and recently decided to give...
I have recently started to make bread-sticks much like the Italian Grossini. For proving the 'sticks' I lay them out side by side...
Hello all, I'm moving to Australia in the New Year to live with my wife, and have been lurking on the Sourdough Companion site...
Can some practised hand give me a guide-line on the relationship betwean the time a starter takes to reach it's peak and how long...
Hello, I generally make a spelt sourdough with sprouted rye grains (crushed but not milled). But for a change, I was thinking of...
I have lived in the inner west for years and have always known but never joined the coop in Enmore. I joined today and am going...
I have been using an autolyse and delayed stretch and fold technique. I roughly mix the starter, flour and water and leave for 30...
I have a bit of difficulty mixing and needing due to a medical condition and am wondering about automatic mixers. There seem to a...
Super happy :)
I have just started baking sourdough at home and am completely addicted. I have basically zero baking experience. So I have about...
My son is responsible for soup friday in about a month. And i thought it would be awesome if we came with bread bowls for the...
My preference for bread is predominately Rye, I have been happy with progress so far; have baked some loaves that are pretty much...
My latest questions... I am getting a reasonable dough consistency after first fermentation I think. In terms of shaping I...
If I am just making one loaf, since it doesn't need to be cut, can I put it straight into the prooving basket and give it one...
Gidday from New Zealand. Long time lurker first time poster. I've just made my first couple of attempts at slashing a near-no-...
For my latest loaf: 170g 50% hydration starter 500g Bakers flour 320g water 13g salt Mixed without saly and left for 30mins...
I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...
For my latest loaf 160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt I mixed it roughly and left...
I was given a sourdough starter by a friend who bakes bread regularly. It was a potato and sugar based starter that I have...
I've just seen that Victoria's Basement have quite cheap pizza stones. http://www.victoriasbasement.com.au/Product_Detail.aspx?...
Some methods suggest squashing the dough back down after first prooving. I have been doing this because it seems necessary to get...
Got my hands on some rye flour and would like to add it into my starter. I saw the beginners starter recipe uses 70:30 white/rye...
My starter grows really well. Its at 100% hydration aand doubles within an hour of feeding. It has lots of small bubbles and foam...
Pretty straightforward this time... I don't have a breadstone, so would it be best to use a metal tray or loaf tin?
