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As the discussion on sourdough organisms, flavor, and sourness goes on, I would suggest reading two long pieces which might help...
Came across this today in my search for bulk bread flour in Sydney. It would be interesting to know what flour forumites use for...
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...
Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria...
I have been successfully making whole wheat sourdough bread with a very healthy starter but would like to branch out and try some...
I've been "lurking" in the forum for a long time. I've been baking sourdough bread with my own homemade (and very wonderful!)...
I recently received a very nice gift from Maedi & Graham at Companion Bakery in Oatlands, Tasmania Australia! They sent me...
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...
Well, the warm weather has arrived, it's been a bit stormy this week too, so I guess it's been a bit humid...and my smooth...
Hi everyone, I've been baking for a few years on fresh yeast but I'm new to the sourdough world. I did a couple of variations to...