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[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: [...
Well here goes, I did an experiment with a loaf baked starting with a cold oven and a hot baked loaf after the oven was heated up...
Hi there, I love your bread but will somebody please, PLEASE make great bread WITHOUT soy flour in it! Recently whilst purchasing...
[url=http://www.sourdough.com.au]See news article posted on 26 Feb. 2006[/url] What does it mean to be an 'Artisan Baker'? Is it...
What are you baking? I need some ideas. I need to be challenged or something. I keep making variations of white sour, whole wheat...
now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract...
I made up some Basic White Sourdough earlier in the day. Then I let it proof overnight in the refrigerator longer overnight by...
