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Ingredients | Sourdough Companion

Ingredients

4
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I am interested in purchasing a home mill for milling wheat, but I am particularly interested in purchasing a mill that will mill not only hard wheat but... read more →

commented on 2 years ago
2
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All orders received to this point have been shipped. As of this moment I have entered into an agreement with Graham, who owns this site, for the sole right... read more →

commented on 2 years ago
10
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Hi Can anybody give me advice on where to get strong flours and other breadmaking ingredients in Sydney (hopefully Eastern Suburbs and/or Inner/Middle West... read more →

commented on 2 years ago

Baking in Paris

by Cordovez
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Hi,I have found multiple kitchen and baking shops in Paris. Unfortunately, because there are so many great bakeries all over, most people look at me funny ... read more →

commented on 2 years ago
1
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Hi allThought you might find this interesting:http://www.independent.co.uk/news/uk/home-news/passion-for-artisan-bread-puts-wind-in-the-sails-of-britains-m... read more →

commented on 2 years ago

Raisin breads

by Josho
2
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 I have made several raisin breads using a recipe I copied from a library book.  I use nearly 1/3 of the weight is raisins, so it appears abundan... read more →

commented on 2 years ago

Kamut

by TeckPoh
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Not only did I find spelt (albeit at a high price) finally hitting our organic shops, I also spied a... read more →

commented on 2 years ago
10
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 Hi All, Can anyone tell me where I can buy good spelt in Sydney?I live in the Manly area.Thanks!Stewart. read more →

commented on 2 years ago

La Cloche

by Thomas
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Hi, I live in Melbourne and are quite new to baking bread. I have been searching for a La Cloche online without luck ( in Melbourne anyway) Does anyon... read more →

commented on 2 years ago
5
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 Hi,  I am wanting to find a sourdough culture in Melbourne and i have no idea where to find one!!  Can anyone point me in the rig... read more →

commented on 2 years ago
3
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 I have recently started to make bread-sticks much like the Italian Grossini.  For proving the 'sticks' I lay them out side by side on greaseproo... read more →

commented on 2 years ago
1
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I have lived in the inner west for years and have always known but never joined the coop in Enmore. I joined today and am going to get my flour there from ... read more →

commented on 2 years ago
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My second (ancient inherited) Kenwood Chef has gone to heaven, and I'm looking for a new machine (in AU)I use it mostly at the mixing/ autolyse stage, not ... read more →

commented on 2 years ago
3
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I am finding it hard to source rye flour (fine or coarse) in Southern Tasmania.Anyone have a source?Anyone know of an Australian Internet shop that will sh... read more →

commented on 2 years ago
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Anyone have suggestions on where to buy quality bread flour in Melbourne without having to pay an arm and a leg for it? I have bought big (12.5kg) bags of ... read more →

commented on 2 years ago
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Is there any real advantage is using lames to slash dough? They are not a big investment I know, but they are really just sticks to hold a razor blade. I h... read more →

commented on 2 years ago