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Hello all, I came across this bakery website that is quite interesting. Even though it's a long way from down under (it's in...
Hi All, As of Monday 10th Sept 2007, Coles Leichhardt (in Norton Plaza) had in stock plain wallaby flour and also their bread mix...
Hi all, I've been away for a bit - moving from China to New Zealand. But am settled in again and have finally got broadband again...
Hello I have taken some great advice and used Sourdoms recipe and hints and my starter is looking fantastic. I used 100g of...
People of earth! where can I get Rye Flour in Melbourne? Want to make a starter culture and learned, I need flour with a type no...
Interested to know what profitability ratios or bench marks are used in bakeries? thanks
After 3-4 days my Sour dough becomes very hard - it's great to toast but hard to cut. I've bought Rye sour dough and it also goes...
I found this piece on the internet the other day and felt the first paragraph sumed up for me why I enjoy making bread. Thought...
Greetings bakers i have a bakery in Christchurch and am going through the process of putting an Alan Scott oven in - i am coming...
Hello everyone! I am a very new SD maker and as yet have not started on my 'starter'. I bought today some freshly milled whole...
Does anyone know where to get fair price bulk (assorted types) flour in Melbourne I say 4 bags no less please? I had a good...
G'day all, I've enjoyed a week and a half in Barcelona and Madrid. Now in Frankfurt for the night ready for the drive through...
I wonder how Venezuelan pan de jamon (jamon means ham) would taste like with a good sourdough? It is a bread usually eaten at...
Had some success making sourdough in my ceramic BBQ. Here is a link to a pic: http://picasaweb.google.com/home?tab=nq .....
I am a homebaker and love baking. My purpose is to start baking some sourdoughs, as soon as I read few articles on the subject...
[img]http://www.sourdough.com.au/gallery/d/7838-1/olive+loaf.jpg[/img] courtesy of Jeffery Hamelman's recipe cheers Dom
Hi guys, I was wondering if any of you could help me. I have a good friend who is a baker and who is currently trying to start...
In proving the dough for direct yeast and levain/yeast dough I have been ensuring that the dough is at 24-28 deg C at the start...
G'day everyone I'm new to the sour dough world.Can anyone tell me if a starter can only be the same amount of flour and water or...
Unfortunately, I cannot seem to find good bread flour that has a protein content over 11% (looked for Laucke, cant find anything...
I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside...
Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is...
Anyone have ideas on how to warm the bench up before kneading it certainly drops the temp of the dough. Normbake
Okay, I started a new starter yesterday with unbleached bread flour and lukewarm tap water, 3:2 by volume. This time I used a jar...
hi all, thought i would introduce myself here, i'm not a baker by trade, but have been working in factory bakeries for about 3...
