Posts

  • 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
  • Happy Birthday, MAEDI!

    I wish I've done a trombone cake before, then I'll 'borrow' it to dedicate it to you. Anyone baking today? Slash the bread with...

    5 comments
  • Bill, your op's soon?

    Wishing you a smooth surgery and that your 10-prong mixer will be overhauled to 'Good as New'!

    2 comments
  • Walnut,cranberry, raisin crumb shot!

    [img]http://i3.photobucket.com/albums/y85/jergra/CIMG1713.jpg[/img] Here is the the studded loaf! Jeremy

    4 comments
  • My latest Bake

    Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman -...

    7 comments
  • Pot Baking

    Following on from the New York Times article, I made up a 1 kilo miche sourdough (pretty much to one of Jeremy's recipes) and...

    20 comments
  • New formula and a new schedule

    I have been playing around with two different things - Peter Reinhart's pain a l'ancienne, and some of the techniques discussed...

    13 comments
  • Last weekend's experiment

    Last weekend we had visitors. And visitors always demand bread in this house. So I baked some "Schwaebische Seelen" with my newly...

    3 comments

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