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what is best way ? i tried with wet knife and brushed in oil and dry and it seem that dry knife works best but still i always...
Morning all, Hope everyone is well Well the oven is out of bounds ATM as the coating on the adjacenet cupboard doors is...
i did small experiment same dough cut in two portions after bulk proofing shape and let it sit for same amount of time owen time...
The answer to my question is probably already lurking somewhere, but i couldn't find it. So here we go: Usually I will do a...
..baking again? i put it in a fridge bit late (it was at its peak) good thing is that after being there few days smell went back...
I have always wondered how you figure out how much dough will fit into a banneton or baking tin so that it will just neatly rise...
I've been making buns. Seeded party buns filled with lotus paste [img]http://titch.sourdough.net.au/files/2006/08/filledbuns.jpg...
hi my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other...
I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading...
Hi All I made a great chef, starter and bread the book I was following then said to put the reamining chef into the fridge in an...
I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the...
Well I did the first bake in the new oven today. A couple of 750g Pugliese bread from a recipe that Jeremy sent me. It's a 75%...
Just flicked a couple of loaves onto the stone. One landed resting against the back wall, while the other didn't quite all make...
OK, long time bread baker first time sourdougher. I need to know how to go about making my loaf, starting with... the starter. I...
Just the usual 3 white. [img]http://sourdough.com.au/gallery/d/4507-1/new_Monday+002.jpg[/img] [img]http://sourdough.com.au/...
I'd like to make a suggestion (oh no! another one!) to have more stickies. Highlight them...and invite newcomers to read them...
Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give...
Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to...
http://hk.promo.yahoo.com/movie/superma ... index.html LOL, I got a score of 88.
No these couches are not for sale. We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like...
A new forum record: Most users ever online was 11 on Fri Jul 28, 2006 3:35 pm
after week of nice fruity smell my starter is gone back to sour milk smell would the low temperature in melbourne be resposible...
Hi Guys, I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic...
Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following. I wanted to...
My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't...
