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12
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after week of nice fruity smell my starter is gone back to sour milk smell would the low temperature in melbourne be resposible for this? what to do? what ... read more →

posted 8 years ago
1
comment

Hi Guys, I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic tutorials. So I'm going to ba... read more →

posted 8 years ago
5
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Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following. I wanted to adjust my standard 750g rye rec... read more →

posted 8 years ago

Starter Question

by lightningbolt
9
comments

My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't risen as much as previous... read more →

posted 8 years ago
7
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i googled and there is quite a few out there, did anyone tried making those mid-east flat breads and can recommend good version of recipe? my wife used to ... read more →

posted 8 years ago

Im beaking into sourdough

by lightningbolt
23
comments

Hey all. I've been lurking around this forum for a while now. I have decided to enter the world of sourdough, but to do it right, and I guess that means ... read more →

posted 8 years ago
9
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i been reading some polish forums and i noticed that lots of people add vinegra to their bread, 2tblspoons per 500gr of flour they claim it gives nice tast... read more →

posted 8 years ago
3
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is it worth paying bit extra for organic laucke (from memory it was 12.4% or 12.7%) it still works out cheaper in 25KG than 11.9 in coles but 11.5% laucke ... read more →

posted 8 years ago
1
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Hi again one and all, I'm 'sourpuss'-the natruopath who started this sourdough Barley thread. I'm absolutely amazed at the efforts you're all making on beh... read more →

posted 8 years ago
11
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photo is coming as soon i pull this thing out of the owen hydration ~80% does strange things to your bread read more →

posted 8 years ago

Evidence

by bethesdabakers
5
comments

Dear Teck Poh, Here's the evidence you wanted: [url]http://www.danlepard.com/forum/viewtopic.php?p=4340#4340[/url] Best wishes, Mick read more →

posted 8 years ago
12
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Went shopping today, the thing in the link should arrive next Thursday the 10th. Now all I have to figure out is how to make sourdough without the arm and ... read more →

posted 8 years ago

Starter question

by TeckPoh
11
comments

A friend (who left for overseas) recently gave me a 250g lump of frozen starter, apparently with a 6-1/2 year history. I thawed it in the fridge over the w... read more →

posted 8 years ago
21
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I've been trying to put together some pages to [s]show-off[/s] keep track of my breads. Using Front-page. Yikes. Well...no choice as I'm HTML-challenged. I... read more →

posted 8 years ago

BLOG

by Graham
11
comments

Blogging is now possible at [url]http://www.sourdough.net.au[/url] In the coming weeks this blog will become more closely integrated into ... read more →

posted 8 years ago
1
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There is a new sourdough bakey in Sydney, Village Bakery? any body know? read more →

posted 8 years ago