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A few loaves I baked at my Mothers house, electric stove no stone and while making multiple food items for a get together! [img]http://i3.photobuck... read more →

posted 7 years ago
14
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TeckPoh I have just take a trip through your site of cakes and breads etc. What a joy to see, thank you for showing........ qahtan read more →

posted 7 years ago
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So I was pretty stretched this week with these 2 cakes and 2 other Teacher Appreciation cupcake cakes which I didn't take pix. Farewell cake given by me as... read more →

posted 7 years ago

My Lame came in!

by northwestsourdough
1
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My new Lame came in from Bill. Thankyou Bill ! It is very elegant and has a wonderful fit in the palm. I used it for the first time this morning, and it wa... read more →

posted 7 years ago
4
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Can I freeze yeast succesfully? read more →

posted 7 years ago
3
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New batch of bread, whole wheat grain loaf from Jeffrey Hamelmans book! [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0539.jpg[/img]... read more →

posted 7 years ago
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I am testing what effect different additions have to the starter. I am using my NW starter and I made a big batch of starter using 1:1:1 = flour:water:star... read more →

posted 7 years ago

Levain

by Jeremy
5
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Some levain that I baked this morning after a lull in the fridge, good taste and was inspired by the cam starters mixed flours so went ahead and made a rec... read more →

posted 7 years ago
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Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen. 3 x 1Kg loaves of white and 2 x 750g carroway seed rye, ha... read more →

posted 7 years ago

Re Starters

by Normbake
6
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Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this morning in south Brisbane 12c i... read more →

posted 7 years ago
6
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Hi all! Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →

posted 7 years ago

Starter Test - I added more pics

by northwestsourdough
14
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I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each... read more →

posted 7 years ago
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This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with neglecting to catch my st... read more →

posted 7 years ago

Lame Sales.

by Bill44
0
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This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong business sized envelope with $3... read more →

posted 7 years ago

Super Sour!!!

by Bill44
1
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Won't post any pics, you've all seen my loaves before. Just finished baking 3 loaves of a recipe from NW Sourdough called "Two Night Super Sour".... read more →

posted 7 years ago

:(

by francis
10
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hi tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm. leaven was refreshed on saturday at 11pm and used on sunday at 10a... read more →

posted 7 years ago