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10 Prong Mixer.

by Bill44
8
comments

Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky. The specks you can see are... read more →

posted 8 years ago

Woo Hoo

by Maedi
4
comments

This is the new look for the forums and it turned out quite well. The font as been made larger, please tell me if you prefer it smaller. !Important; login ... read more →

posted 8 years ago
12
comments

[b]Weights and Measures Conversion Tool:[/b] [url]http://www.sourdough.com.au/learn/tools/metric.php[/url] read more →

posted 9 years ago
14
comments

[url]http://www.giantmicrobes.com/exotics/beerandbread.html[/url] Shame ... Giardia is quite cute! read more →

posted 8 years ago
7
comments

I have made a tutorial about how to put images into the forum. Hope it helps. http://www.sourdough.com.au/learn/tutorial/image/ Maedi read more →

posted 8 years ago

Gorokan Levain

by Jeremy
7
comments

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0612.jpg[/img] One lovely loaf, during the hot black out in Queens where I live! Bill ... read more →

posted 8 years ago

tins for bread

by Croc
4
comments

my tins are not very toll so bread comes up with mushroom sort of top any idea where in melbourne (best if in SE subs) could i buy nice toll tins? read more →

posted 8 years ago

It's about time...

by KazaKhan®©
8
comments

Just this afternoon my wife brought home a 900g Casalinga loaf from Morpeth Sourdough. This is not only the first commercial sourdough I've tried but also ... read more →

posted 8 years ago

crumb troubles

by Croc
24
comments

while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got couple of yeast problems that ... read more →

posted 8 years ago
25
comments

Hi all, I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some rise in the oven but it wa... read more →

posted 8 years ago
8
comments

The starter calculator is now in the tools section and you can download it for personal use. Using some of your stock starter this calculator will give you... read more →

posted 8 years ago

type of flours?

by Croc
0
comments

i got some polish recipes and can't work out what flour it is asking for dictionary doesn't seem to cover baking :O was trying to find some pictures of cro... read more →

posted 8 years ago
10
comments

Decided to get out of the rut and do something different, also mangle a few rules while I was at it. The photos are of a 1400g Raisin, Walnut, and Honey lo... read more →

posted 8 years ago

Organic Flour

by valmai
2
comments

For those who are interested, I buy my organic flours at my local Health Food Shop. The flours are grown, stored and milled by Four Leaf Milling Co at Tarl... read more →

posted 8 years ago

Thanks

by Bill44
8
comments

Thanks to all that sent me best wishes earlier. Today is the day. read more →

posted 8 years ago

silcone tins?

by Croc
2
comments

i been using few different tins in past but for last year (or bit more) i switched to those silicone tins, the first one i had was not too good for bread b... read more →

posted 8 years ago