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Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or...
I'm having a quiet afternoon so I decided to go through the members list and check out a few of their websites. I had a look at...
Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking...
Possably one of the easier to read explanations of what goes on in a sourdough starter. Mainly about SanFrancisco sourdough but...
Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#BRIEFING]BRIEFING[/url]
The old lame was a bit rough so I made a new one. [img]http://www.sourdough.com.au/gallery/d/3880-1/new_Col+003.jpg[/img] [img]...
Thought it would be fun to post the experiments I am working with involving grilled sourdough. This is meant to be grilled on an...
A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic...
Graham's starter has been kidnapped by the beasties he created and is being held to ransom in the fridge. I've heard of starters...
Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks.
Hi all forum people. I am going to get my hands back into the dough again after years away from regular baking. It occured that...
Hi All, I'm after some bannetons (preferably oval-shaped) to raise loaves in. Does anyone know of shops or suppliers in Sydney...
In Dan Lepard's forum overnight jakelly asked [quote] For years we have made a sourdough bread using starter that was created in...
Baked three this morning, this one was cool enough for lunch. OK rip it apart folks, c'mon Chembake don't be shy Dom, don't get...
A lightly herbed basic white with olives and semi-dried tomato. Should have had another 5 min in the oven. [img]http://www...
Have a girlfriend that makes the best marinated olives and conned me into making some olive, fresh herb and dried tomato...
[img]http://i3.photobucket.com/albums/y58/qahtan/White/340fedd5.jpg[/img] qahtan,
Have just joined this forum today have been reading all the posts from every body for a while now and have decided to join up,...
Thanks for the lead to Bibina, went there today and got 5Kg rye flour, looks and smells good to me. Its a 95K round trip for me...
Hi I've been experimenting with more unusual breads using sourdough. Here are some pictures of Soft Fat Pretzels and Onion Bagels...
[color=indigo]I am a total novice. I have a starter that I made by mixing 1 cup wheat flour with 1 cup water, into jar, cover,...
Just signed up and wanted to say greetings to you all and that this looks like it's going to be a great forum. Don't believe in...
Hi Everyone, shameless plug here. I have some Sourdough Beanies on my site if anyone is interested. Thanks, Teresa [url]http://...
Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered...
Yesterday my sourdough bread turned out too acidic. I had let it prove the first rise for about 5 hours. Is this too long? I have...
