Sourdough Baking

Breakfast

by Bill44
2
comments

This is some of the second batch of English Muffins I baked yesterday. They are now residing in my stomach along with some bacon and eggs. Macca's eat your... read more →

posted 8 years ago
4
comments

A few loaves I baked at my Mothers house, electric stove no stone and while making multiple food items for a get together! [img]http://i3.photobuck... read more →

posted 8 years ago
14
comments

TeckPoh I have just take a trip through your site of cakes and breads etc. What a joy to see, thank you for showing........ qahtan read more →

posted 8 years ago

My Lame came in!

by northwestsourdough
1
comment

My new Lame came in from Bill. Thankyou Bill ! It is very elegant and has a wonderful fit in the palm. I used it for the first time this morning, and it wa... read more →

posted 8 years ago
3
comments

New batch of bread, whole wheat grain loaf from Jeffrey Hamelmans book! [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0539.jpg[/img]... read more →

posted 8 years ago
1
comment

I am testing what effect different additions have to the starter. I am using my NW starter and I made a big batch of starter using 1:1:1 = flour:water:star... read more →

posted 8 years ago

Levain

by Jeremy
5
comments

Some levain that I baked this morning after a lull in the fridge, good taste and was inspired by the cam starters mixed flours so went ahead and made a rec... read more →

posted 8 years ago
5
comments

Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen. 3 x 1Kg loaves of white and 2 x 750g carroway seed rye, ha... read more →

posted 8 years ago

Re Starters

by Normbake
6
comments

Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this morning in south Brisbane 12c i... read more →

posted 8 years ago
6
comments

Hi all! Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →

posted 8 years ago

Starter Test - I added more pics

by northwestsourdough
14
comments

I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each... read more →

posted 8 years ago
2
comments

This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with neglecting to catch my st... read more →

posted 8 years ago

Super Sour!!!

by Bill44
1
comment

Won't post any pics, you've all seen my loaves before. Just finished baking 3 loaves of a recipe from NW Sourdough called "Two Night Super Sour".... read more →

posted 8 years ago

English muffins

by Bill44
11
comments

Guess who won't be buying English Muffins from now on. A very interesting recipe and method, it's 81.6% hydration, not one for the faint hearted. My fi... read more →

posted 8 years ago

Flopaccia.

by Bill44
5
comments

Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the letter, but in reality it didn'... read more →

posted 8 years ago

English Muffin Bread?

by northwestsourdough
2
comments

Hi I made up a recipe that is somewhat like an English muffin bread. Here is the bread: [img]http://www.restorides.com/~mom/bread/sponge2.j... read more →

posted 8 years ago