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10
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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
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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
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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
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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

wkend bake

by francis
4
comments

hi my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other than that, the spring is goo... read more →

posted 8 years ago

My first bakes

by lightningbolt
14
comments

I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading technique. Bulk fermenta... read more →

posted 8 years ago
8
comments

Hi All I made a great chef, starter and bread the book I was following then said to put the reamining chef into the fridge in an airtight container and fee... read more →

posted 8 years ago

Shape of Loaf

by ChuckB
21
comments

I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the loaf after proofing? For my... read more →

posted 8 years ago

First bake

by Bill44
1
comment

Well I did the first bake in the new oven today. A couple of 750g Pugliese bread from a recipe that Jeremy sent me. It's a 75% hydration recipe so it's a f... read more →

posted 8 years ago