I've been making buns.
Seeded party buns filled with lotus paste
... read more →
my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other than that, the spring is goo... read more →
I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading technique. Bulk fermenta... read more →
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 →
Or Sign up with us.
by Graham, Maedi & You!
71 people online - 25,533 posts and counting!
© 2015 Artisan Baker