Posts

  • French berry rolls

    Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the...

    9 comments
  • First Loaf of the Year

    [size=9]shhh...it's not sourdough.[/size] 25% granary, 50% strong, 25% plain plus handful of wheatgerm. [img]http://www.sourdough...

    8 comments
  • Twas The Diet After Christmas

    Twas the day after Christmas, and all through the house, Nothing would fit me, not even a blouse. The cookies I'd nibbled, the...

  • Does anyone know...

    Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this...

    1 comment
  • Delusional cooperation

    After deleting 14 spam posts this morning I left the 15th for you to read. Is there anything Maedi we can do to stop this? Two...

    12 comments
  • welcome / sourdough picz / 1st post here

    hello all - im new. welcome me!...lol i am a bread life devotee... ...i bake at work.... production manager and daytime baker for...

    6 comments
  • my second sourdough attempt....

    [size=18] Is this bread of a high standard??[/size][img]http://www.sourdough.com.au/gallery/d/5426-2/Picture+026.jpg[/img]

    3 comments
  • Restaurant baking

    I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide). They served...

    8 comments
  • Baking Peel

    Can someone advise a mail-order supplier of a short-hadle oven peel?

    1 comment
  • Christmas Prezzie Idea

    Got this idea from an eG thread. Give a jar of starter together with a loaf of sourdough bread with the recipe, and a jar of...

    5 comments
  • thermometer for proving box.

    Gday Peeps, Making myself a proving box and I am having problems getting an accurate thermometer in the correct temperature...

    2 comments
  • Thoughts

    I used [url=http://www.sourdough.com.au/forum/viewtopic.php?t=243]this[/url] recipe to pop my sour dough cherry Here is the...

    13 comments
  • two loaves

    [img]http://www.sourdough.com.au/gallery/d/6779-2/DSCN1827.JPG[/img] loaves in the afternoon sun - Sunday's bake, and not a pot...

    7 comments
  • Posting sourdough starter overseas

    Hi all I want to send some sourdough starter to New Zealand does anyone have any tips, do I have to dry it first or can it be...

    9 comments
  • Decorative Breads

    'Tis the season to play with breads....decorative breads. Last year, inspired by Mitch Stamm, I made this...note the crack...paid...

    9 comments
  • Operation Day.

    Thanks to all of you who have been enquiring by PM. Wrist slashing day has been confirmed as 19th January. The choice was either...

    22 comments
  • Pot!

    Ok folks I defied my own famous words and dipped into the pot, so to speak! I followed a recipe from a bake at locatelli demo I...

    6 comments
  • Spamlessness

    Is not it nice to have no spam in the forums? Are you folks still getting spam and deleting it? or has it died down? If anyone...

    8 comments
  • I'm Back

    Hi, Well I'm back online. Been away for a couple of months and moved from WA to Tas. Now I can start looking at building an earth...

    6 comments
  • Olive loaf

    version of the Thom Leonard recipe in Maggie Glezer's Artisan baking [img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783...

    17 comments
  • Pot baking trial # 2

    Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread...

    8 comments
  • Carla's Pot Baking Adventure

    Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to...

    21 comments
  • Teresa's pot baking misadventure

    Well here is my first loaf from a real baking pot, not the pyrex bowl: [img]http://www.northwestsourdough.com/dec3d.jpg[/img]...

    9 comments
  • The bulge and the pot

    This morning's bake. A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time...

    5 comments
  • bethesdabakers (for Carla)

    Hello Carla, I thought the other thread was going so off topic I'd start afresh. There's no big secret. Over two years ago I went...

    4 comments

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