Sourdough Baking

<p>Sourdough bread making!</p>

Todays Baking

This was my results from todays bake! All were made with my newly aquired starter from Graham at Companion Bakery in Oatlands,...

4 comments

Easy daily routine

After having some success with baking Tartine country bread, and a couple of other sourdough recipes gleamed from the forum, I am...

6 comments

Yeast and bacteria

As the discussion on sourdough organisms, flavor, and sourness goes on, I would suggest reading two long pieces which might help...

1 comment

Ben Furney Bread Flour

Came across this today in my search for bulk bread flour in Sydney. It would be interesting to know what flour forumites use for...

Pane Pugliese

Sourdough Bread from Berry NSW

Dropped into the Berry Sourdough Cafe on the way back from the South Coast of NSW. The place was very busy but I was short of...

Starter amount, temperature, taste, and sourness; some observations over the years (too many).

Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria...

2 comments

Sourdough Kolaches

I have been successfully making whole wheat sourdough bread with a very healthy starter but would like to branch out and try some...

1 comment

Befuddled Baker Needs Some Help

I've been "lurking" in the forum for a long time. I've been baking sourdough bread with my own homemade (and very wonderful!)...

14 comments

A gift from my Australian friends!

I recently received a very nice gift from Maedi & Graham at Companion Bakery in Oatlands, Tasmania Australia! They sent me...

2 comments

Fresh Cranberry and Valrohna Dark Cocolate

Hello all, The purpose of this posting is to say a big thanks to all of you that regularly contribute to the Forum. I have been...

1 comment

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