I've been trying to put together some pages to [s]show-off[/s] keep track of my breads. Using Front-page. Yikes. Well...no choice as I'm HTML-challenged.
I... read more →
Blogging is now possible at [url]http://www.sourdough.net.au[/url]
In the coming weeks this blog will become more closely integrated into ... read more →
There is a new sourdough bakey in Sydney, Village Bakery? any body know? read more →
As some of you may know Laucke Wallaby is my prefered flour. I normally buy it from Coles, but on visiting the supermarket today there was not only none on... read more →
Made bread from [url=http://www.agrana.com/finisfeinstes/html/v_finp_aktiv.htm]some german bread mix[/url]...for the first time in my entir... read more →
I have been making leaven, following your instructions, and today I made my first loaf of Mill Bread. It is a great success, we can't stop eating it! ... read more →
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0631... read more →
All these photos of wonderful bread inspired me to bake last weekend and then to photograph and share the results. So finally after a busy week and two fa... read more →
Todays batch of English Muffins.
[img]http://sourdough.com&... read more →
Still trying to outpost yak-yak(TP)
[img]http://i3... read more →
I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust?
salt read more →
They have a saying at the post office regarding rain, snow or shine and delivery! I just got through a 7 day black out in NYC, perhaps you heard of it? Wel... read more →
Tonights tea, Fettucine with Bolognese Sauce.
[img]http://www.sourdough.com.au/gallery/d/4400-1/new_Fet+002.jpg[/img] read more →
I live in fear that in a craving fit, I can't find Bill's Killer Sauce or a certain other recipe lurking in threads all over the forum. There are quite a f... read more →
use it or not too use it?
those that seen my posts know that my bread isn't perfect but while trying different ways of working on my dough i notice not muc... read more →
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 →
Or Sign up with us.
by Graham, Maedi & You!
71 people online - 25,371 posts and counting!
© 2015 Artisan Baker