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Sproing!

by Bill44
28
comments

First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com.au/galler... read more →

posted 8 years ago
5
comments

Hi all, all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking! Pizza dinner, anchovies, olives and... read more →

posted 8 years ago

Paleskins.

by Bill44
8
comments

Very pale...yes. Mistake......no. Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer with stuff to eat with a mea... read more →

posted 8 years ago
3
comments

Well today I set off in search of a terracota tile or similar for baking and had a whole lot of success [url=http://img209.imageshack.us/my.... read more →

posted 8 years ago

Scales

by forno
3
comments

Any suggestions on where to get some electronic scales that will go down to a couple of grams? Dont want the best, just something cheapish read more →

posted 8 years ago

Sourdough flops

by northwestsourdough
18
comments

Anyone want to see some flops? [url]http://northwestsourdough.wordpress.com/2006/07/14/sourdough-flops/[/url] It would be great if there were a... read more →

posted 8 years ago

Jeremy's Miche

by nina
17
comments

I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water). We ate almost half of it for dinner with salami, ham and cheese - quite ... read more →

posted 8 years ago

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
comments

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
comments

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
comments

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
comments

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
comments

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