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 →
http://hk.promo.yahoo.com/movie/superma ... index.html
LOL, I got a score of 88. read more →
No these couches are not for sale.
We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like to see if I could make ... read more →
A new forum record:
Most users ever online was 11 on Fri Jul 28, 2006 3:35 pm read more →
after week of nice fruity smell my starter is gone back to sour milk smell
would the low temperature in melbourne be resposible for this?
what to do? what ... read more →
I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic tutorials. So I'm going to ba... read more →
Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following.
I wanted to adjust my standard 750g rye rec... read more →
My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't risen as much as previous... read more →
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