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8
comments

 Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →

commented on 5 weeks ago
5
comments

My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 5 weeks ago
0
comments

A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 5 weeks ago
19
comments

 A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →

updated 5 weeks ago

Gluten free ?????

by Hollyhocks
11
comments

Hi, I am trying to find a sourdough recipe for gluten free bread. I have read through several sourdough web sites and learnt heaps.(also that it may n... read more →

updated 6 weeks ago
1
comment

Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →

commented on 6 weeks ago

Texture of my sourdough

by Twoxmelles
4
comments

Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →

commented on 6 weeks ago

Re Oven Plans

by jaymacelec
2
comments

Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny  read more →

commented on 6 weeks ago
8
comments

Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →

commented on 6 weeks ago
20
comments

Trying a new ingredient or a new formula excites me.  If I find a new method or a new ingredien... read more →

commented on 6 weeks ago

Oven Plans

by jaymacelec
2
comments

Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →

commented on 6 weeks ago

beer barm

by dutchgirlme
1
comment

I have left over beer barm...yes that's real beer barm from a local brewery....I didn't use the entire quart jar of it...can I feed it like a sourd... read more →

commented on 6 weeks ago
15
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Does anyone know where to by food-grade lye either as a poweder or liquid?  I would like to make German Laugenbrezeln and lye is the essential ingredi... read more →

commented on 7 weeks ago
26
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OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread with it but it'... read more →

commented on 7 weeks ago
12
comments

Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →

commented on 7 weeks ago
12
comments

 Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →

commented on 8 weeks ago