Add Post

Forum

HEADS UP EVERYONE!

by Bill44
1
comment

See Graham's announcement in the Open Talk section about his radio interview this Sunday. read more →

posted 8 years ago

My blog

by northwestsourdough
1
comment

My blog is at: [url]http://northwestsourdough.wordpress.com/[/url] I have some ramblings about motherdough there. read more →

posted 8 years ago
4
comments

Gday Peeps, I'm new here(only found this page yesterday while researching yeast) and completely new to home bread baking. Its something I've been wanting t... read more →

posted 8 years ago
6
comments

Hi All, I've been making loaves and baguettes essentially following with a simple formula with 60% hydration using about 35% starter for a few months with ... read more →

posted 8 years ago

Forum Growth.

by Bill44
6
comments

It has been very interesting and heartening for me, and I'm sure Graham, to watch this forum grow. You could relate it to a sourdough starter. Very little ... read more →

posted 8 years ago
3
comments

SWMBO intended to cook Coq au Vin for tea tonight and wanted to have some nice bread with it, so once again I tried for a couple of the mini B's. I have in... read more →

posted 8 years ago

Dedication

by Bill44
1
comment

Well I've had my Coq au Vin accompanied by some crunchy bread and all washed down with a bottle of crisp white. Sat and chatted with the cook while the mea... read more →

posted 8 years ago
4
comments

Did a couple of the half baguettes using a recipe from Donyokl. Its a great recipe and I hope we can persuade him to post it. I still need to work on the b... read more →

posted 8 years ago

proofing times

by northwestsourdough
2
comments

I made some Vienna White Sourdough bread yesterday. I changed a recipe Don posted and added motherdough starter intead of a seed starter. It saved an extra... read more →

posted 8 years ago
1
comment

This is my first multigrain with Australian sour starter = 3 at 20 ounces each containing, organic whole wheat, spelt, oats, rye, corn, flax, millet and ... read more →

posted 8 years ago
5
comments

Take #3 and I have some results that I like: [img]http://stonerows.net/giles/2006/06/bread-top.jpg[/img] [img]http://stonerows.net/gile... read more →

posted 8 years ago

White Alaska

by Bill44
2
comments

You may remember that Teresa did a starter speed comparison a while ago, and the Alaska starter was a speed merchant. I have had this starter for a while b... read more →

posted 8 years ago
4
comments

[img]http://i3.photobucket.com/albums/y58/qahtan/new/262778b5.jpg[/img] A bit over baked timer didn't work, but scorched crust tastes nice... read more →

posted 8 years ago

Abracadabra

by Bill44
6
comments

Three white loaves baked today in the new home made baskets. The loaves baked from left to right, 1 hour warm up from fridge, 1/2 hour warm up, straight fr... read more →

posted 8 years ago
4
comments

I have a question...... Does it really matter how and with what you assemble your sourdough loaf as long as you are using a sourdough starter, ( ? natural... read more →

posted 8 years ago
0
comments

Well thanks to the combination of Graham making blog pages available, and me now having 3 matching bannetons, I have been able to do todays bake as an expe... read more →

posted 8 years ago