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  1. 100% Spelt Sourdough

    ... with it.  Good Spelt flour makes great bread for those people who can't eat wheat.  Give it a try and have fun with it. ... yeasterday that had a very similar crumb to that one. I love baking with spelt and kamut. I have not made a spelt starter as yet - I may ...

    LeadDog - 2015-09-01 03:28 - 17 comments

  2. Olive loaf

    ... of the Thom Leonard recipe in Maggie Glezer's Artisan baking [img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783.JPG[/img] ... I believe these are used in many different ways by different people, but from what I've read using them as people are using their pots is ...

    SourDom - 2006-12-08 00:18 - 17 comments

  3. I'm ready to BAKE - need a basic Sourdough Recipe

    ... help :)     Category:  Sourdough Baking farinam ... If this sounds brain-dead simple, that's because it is. People who didn't believe the Earth was round did this for millenia. ...

    mimig64 - 2011-11-23 17:34 - 4 comments

  4. Sourdough Garlic Bread

    ... but the garlic flavor doesn't knock you down.  Lots of people at work really liked it and even said so the next day so I'm thinking it ... to work.  I have been enjoying your recent postings about baking from "Local Breads".  The fantasy breads are always things to try out. ...

    LeadDog - 2015-08-26 20:53 - 13 comments

  5. A proper introduction

    ... Miche   Category:  General Baking patricia sarr 2010 ... over... but work through the startup process.  Most people without using anything other than water and flour can get a healthy ...

    saccharomyces - 2010-12-11 05:40 - 19 comments

  6. Why bulk fermenting plus final prooving for sourdough bread?

    ... one rising period work for sourdough bread? I have been baking spelt/kamut/rye sourdough bread for about 10 months now and following ... straight from the fridge. I don't think it'll suit most of people, bacause I'm in Brazil and our conditions might be drastically different ...

    dorisw - 2011-10-16 09:44 - 6 comments

  7. Perseverance Pays Off.

    ... today I had another go at Don's Vienna recipe, with a higher baking temperature and instead of 200g of bakers flour I went for 100g bakers ... usually result in softer crust and finer crumb. If other people find that the crumb structure tends to become iiregular with such ...

    Bill44 - 2006-06-26 05:47 - 3 comments

  8. alien space-pods? no, just proofed seam-side DOWN! (oops)

    ... Cheers Mike   Category:  Sourdough Baking Occabeka 2010 April 8 ... That crumb is beautiful, and the rough finish just invites people to grab a chunk with their hands. Just for fun you could try this ...

    mlucas - 2010-04-08 12:34 - 4 comments

  9. forum state

    ... which is really big shame if you ask me because we need more people posting here.   just my 2c   Category:  ... be free to do that....he'll be too busy having a swell time baking in France. Go ahead and enjoy yourself silly, but don't forget to ...

    Croc - 2008-03-04 01:19 - 38 comments

  10. Cracks on the bottom of a loaf?

    Hi all, I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty ... I am studiously ignoring the fact that I burnt myself again. Some people are slow learners. Category:  Beginners ...

    giles - 2006-07-26 15:29 - 25 comments

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