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This is todays sourdough bread, baked at higher temperature, 470 degrees I think I am going to like that better. qahtan [img]http...
Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours...
Hi Dom, I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut...
It's funny how you fall into habits when you are baking, and you get used to the patience required when using sourdough starters...
Hi everyone, I tried to make my first loaf of bread today but unfortunately the sourdough is not rising. I presume the cause is...
[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0469.jpg[/img] [img]http://i3.photobucket.com/albums/y85/...
I'm new to trying to make sourdough bread, but certainly not new to enjoying it! And I've paid a few visits to this website - I'm...
Bill sent me some of his starter and his own recipe. I am having so much fun trying out his starter! Here is my first result:(By...
Teresa from Northwest Sourdough sent me some of her starter. The following loaves are a simple white loaf with a bit of wholemeal...
[img]http://i3.photobucket.com/albums/y58/qahtan/White/Picture011.jpg[/img] I am still very new to sourdough, this is what I...
This is how I do a new starter. Use unbleached bakers flour. This is best done below about 29C, down to 18C is OK but slower...
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0475.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478.jpg...
Can I make scones like these with sour starter. If how do I,,, thanks, qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/...
The following two loaves were made using the recipe from Teresa at Northwest Sourdough. I had to do a few conversions from cups...
But home milled whole wheat. qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/bake/wholewheatpullman.jpg[/img]
Finally after a lot of mucking around with making my starter, reading & re reading this site and making several genuine house...
I decided to follow Nick_UK's advice and have been baking at a higher temperature. He was right!! Thanks Nick_UK ! The bread not...
[img]http://i3.photobucket.com/albums/y58/qahtan/White/7cfc5aed.jpg[/img] this is today's baking. qahtan
I'm an apprentice in Brisbane. Quoted from this site... "Fermentation is a key part of making bread flavoursome, digestible and...
Just a shot of a bake I do about every five days. [img]http://www.sourdough.com.au/gallery/d/3738-1/Todays+Bake+150306.jpg[/img]
[img]http://i3.photobucket.com/albums/y58/qahtan/White/22b9997d.jpg[/img]
Bill44 has introduced your Pane Francese bread over at my forum and I was wondering if you would mind if I linked to it for...
I've been lambasted again by the usenet sourdough people because I seem to be out of the loop concerning HOW sourdough method is...
I decide to try the longer method of sourdough bread with a buildup each time with more flour and proofing. Here is my results: [...
