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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
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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
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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
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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

Loading the Oven

by matthew
10
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Just flicked a couple of loaves onto the stone. One landed resting against the back wall, while the other didn't quite all make it onto the stone and now ... read more →

posted 8 years ago
3
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OK, long time bread baker first time sourdougher. I need to know how to go about making my loaf, starting with... the starter. I know I should start with e... read more →

posted 8 years ago

The Usual

by Bill44
19
comments

Just the usual 3 white. [img]http://sourdough.com.au/gallery/d/4507-1/new_Monday+002.jpg[/img] [img]http://sourdough.com.au/gal... read more →

posted 8 years ago

Stickies

by TeckPoh
6
comments

I'd like to make a suggestion (oh no! another one!) to have more stickies. Highlight them...and invite newcomers to read them first before they start askin... read more →

posted 8 years ago

Unslashed Rye.

by Bill44
4
comments

Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give them a bit more skin flexi... read more →

posted 8 years ago
5
comments

Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to describe a sourdough. So ... read more →

posted 8 years ago