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 →
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 →
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 →
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 →
I've been making buns.
Seeded party buns filled with lotus paste
... read more →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
Just the usual 3 white.
[img]http://sourdough.com.au/gal... read more →
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 →
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 →
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 →
Or Sign up with us.
by Graham, Maedi & You!
61 people online - 25,164 posts and counting!
© 2014 Artisan Baker