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Blogs | Sourdough Companion

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Loaf #10

by jaywoo
0
comments

RecipeWater : 325gBread flour : 385gRye flour: 15gWhole wheat flour: 100gStarter : 225gSalt : 6gRead... read more →

updated 1 year ago
0
comments

 Hi Folks, this is my first post so it'll probably turn out all wonkyI'm not a precise ... read more →

posted 1 year ago

Loaf #9

by jaywoo
0
comments

I used the same white/rye recipe that I’ve used for the last couple. I really like the taste a... read more →

posted 1 year ago

Hand made bread Oven

by Simon Sourdough
3
comments

Greetings from Simon Sourdough of Mudgee NSW.Hoping my fellow bakers might have a simple plan to build a small oven.Appreciate any assistanceSimon S read more →

commented on 1 year ago

loaf #8

by jaywoo
3
comments

The same recipe as #7.A touch doughy in the lower middle centre area. I'm happy with the crumb, ... read more →

commented on 1 year ago

Loaf #7

by jaywoo
2
comments

I spotted the below recipe on another site, thought I'd give it a go.Bread Flour - 470gRye Flour... read more →

commented on 1 year ago

Storage of Starter

by Bayview
6
comments

I have maintained a starter for a number of years. For most of that time, when I refresh, I would add the new flour and water, let sit out overnight to wor... read more →

commented on 1 year ago

Homemade sourdoughs

by beanocartoonist
0
comments

http://thegeordieloafer.blogspot.co.uk/2013/03/homemade-sourdough-bread-co2-level.htmlMy homemade so... read more →

posted 1 year ago

loaf #5

by jaywoo
0
comments

I tried the ‘Pane Francese (1)’ recipe for a second time, though changing the sequence i... read more →

updated 1 year ago

Long retard

by jaywoo
0
comments

I tried a 'Pane Francese' recipe, it felt too wet, so I added around 50g of wholemeal flour. After some kneading it went into an oil drizzled bowl ... read more →

updated 1 year ago