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Second Bakes... better

by lightningbolt
10
comments

Heres the roundup of my second effort at sourdough. I used the 750g Rye Loaf Recipe and this time followed it to the dot.. well not really, I kneaded with... read more →

posted 8 years ago

Lunch

by Bill44
2
comments

Hey Carla, guess what I had for lunch. Its heavy, black, sliced very thin, and is about 99% grain. Heaven is! Picked up a couple of packs when I went to my... read more →

posted 8 years ago

Hello

by Bill44
3
comments

I know you're out there because you are logged on. Obviously no one has been baking. well I just spent the last 10 minutes wrestling with 3Kg of dough and ... read more →

posted 8 years ago

Todays Bags.

by Bill44
11
comments

Todays bake, 3 half baguettes. One of these is just perfect for two people to have with dinner. These were cooked for 18 minutes at 230C on fan bake, I cou... read more →

posted 8 years ago

woohoo

by Croc
19
comments

this what happens when i take no shortcuts so for who ever is trying to make nice sourdough bread follow instructions to the dot [img]http://www.... read more →

posted 8 years ago
10
comments

Gday, Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the effects of water... read more →

posted 8 years ago
7
comments

i can't help myself and almost every time i refresh i wash the glass jar i keep my starter in than i do mass murder and put boiling water inside than i mix... read more →

posted 8 years ago

blog spam

by Croc
13
comments

can we have this fixed? i lost count today how many email notifications i got today read more →

posted 8 years ago

Go Bill44!

by Maedi
3
comments

Go Bill. He's contributed over 500 posts. 15.90% of the total number of posts that is. Not that quantitly is above quality, but I think it's safe to say th... read more →

posted 8 years ago

slashing

by Croc
13
comments

what is best way ? i tried with wet knife and brushed in oil and dry and it seem that dry knife works best but still i always pull the dough while slashing... read more →

posted 8 years ago
3
comments

Morning all, Hope everyone is well Well the oven is out of bounds ATM as the coating on the adjacenet cupboard doors is delaminating and shrinking due to... read more →

posted 8 years ago
7
comments

i did small experiment same dough cut in two portions after bulk proofing shape and let it sit for same amount of time owen time i sprayed both breads and ... read more →

posted 8 years ago
4
comments

The answer to my question is probably already lurking somewhere, but i couldn't find it. So here we go: Usually I will do a Detmold 3-stage process to refr... read more →

posted 8 years ago
13
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..baking again? i put it in a fridge bit late (it was at its peak) good thing is that after being there few days smell went back to fruity so my question i... read more →

posted 8 years ago
1
comment

I have always wondered how you figure out how much dough will fit into a banneton or baking tin so that it will just neatly rise to the top and not overflo... read more →

posted 8 years ago
15
comments

I've been making buns. Seeded party buns filled with lotus paste [img]http://titch.sourdough.net.au/files/2006/08/filledbuns.jpg[/img] ... read more →

posted 8 years ago