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Today's bake with new oven setup

by northwestsourdough
6
comments

I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do anything for cutting edge ... read more →

posted 8 years ago
7
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Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves! Semolina [img]http://i3.photobucke... read more →

posted 8 years ago

Sam Laucke responds ....

by SourYumMum
3
comments

HI all, I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be interested in it. (That is, why ... read more →

posted 8 years ago

spelt

by francis
19
comments

hi has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low in gluten? thanks. read more →

posted 8 years ago

New Proofing Box

by Bill44
6
comments

After destroying my previous proofing box I've been having a few proofing problems, been spoilt by repeatable controlled conditions and forgotten some basi... read more →

posted 8 years ago
5
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OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is going on in [url=http:/... read more →

posted 8 years ago
32
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I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful in creating a vibrant and ... read more →

posted 8 years ago
3
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Hi all, Recently I had a loaf not turn out so well. Rather poorly in fact! I'd welcome some comments and advice about what might have gone wrong. Fair wa... read more →

posted 8 years ago
8
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Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and had to use an ancient wheat ... read more →

posted 8 years ago
10
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I stated in a previous post that I would be doing further experiments with Don's starter in an endeavour to find out more about it. The following is what I... read more →

posted 8 years ago

22 Kaiser Rolls

by Bill44
8
comments

Well this is my first attempt at Kaiser Rolls and as usual the next time I do them there will be a few fine adjustments, only cosmetic though. I must say t... read more →

posted 8 years ago

Wood fired oven

by matthew
3
comments

Wasn't quite sure what forum to post this but decided on this one as it's not strictly about the bread... I'm finally, after years of coveting, about to st... read more →

posted 8 years ago
8
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I'm heartbroken. The Shipton Mill's Organic 3 Malts and Sunflower Brown Flour I brought back from Dan's class is about finished. I just LOVE its flavour. I... read more →

posted 8 years ago

Happy 4th!

by TeckPoh
5
comments

To all of you in the US of A, Happy Independence Day! So, what are you guys baking to celebrate? read more →

posted 8 years ago

Don's Starter.

by Bill44
24
comments

Let me give you my conclusions at the start, and I will elaborate further down the post. Don's starter may be:- 1. An absolutely unique starter derived fro... read more →

posted 8 years ago
6
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Hi All Tried some baking this week and this are my results. Some muffins with coffee would be swell for breakfast [img] http://www.sourdough.com.au/galle... read more →

posted 8 years ago