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[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0469.jpg[/img] [img]http://i3.photobucket.com/albums/y8... read more →

posted 8 years ago

Sourdough Newbie

by SourYumMum
18
comments

I'm new to trying to make sourdough bread, but certainly not new to enjoying it! And I've paid a few visits to this website - I'm glad to see that there se... read more →

posted 8 years ago

Bread from Australia

by northwestsourdough
0
comments

Bill sent me some of his starter and his own recipe. I am having so much fun trying out his starter! Here is my first result:(By the way, the cut loaf didn... read more →

posted 8 years ago

Different Starter.

by Bill44
3
comments

Teresa from Northwest Sourdough sent me some of her starter. The following loaves are a simple white loaf with a bit of wholemeal. Very tasty and a differe... read more →

posted 8 years ago

todays sourdough

by qahtan
5
comments

[img]http://i3.photobucket.com/albums/y58/qahtan/White/Picture011.jpg[/img] I am still very new to sourdough, this is what I baked today.... read more →

posted 8 years ago
0
comments

This is how I do a new starter. Use unbleached bakers flour. This is best done below about 29C, down to 18C is OK but slower. Start in the morning, take 1 ... read more →

posted 8 years ago

Crust and crumb

by Jeremy
0
comments

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0475.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478&#... read more →

posted 8 years ago

scones....

by qahtan
6
comments

Can I make scones like these with sour starter. If how do I,,, thanks, qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/bake/scones&... read more →

posted 8 years ago
1
comment

The following two loaves were made using the recipe from Teresa at Northwest Sourdough. I had to do a few conversions from cups to grams but managed to com... read more →

posted 8 years ago
0
comments

But home milled whole wheat. qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/bake/wholewheatpullman.jpg[/img] read more →

posted 8 years ago

Baking at a higher temperature

by northwestsourdough
0
comments

I decided to follow Nick_UK's advice and have been baking at a higher temperature. He was right!! Thanks Nick_UK ! The bread not only looks nicer, it has a... read more →

posted 8 years ago

3rd time sourdough

by qahtan
6
comments

[img]http://i3.photobucket.com/albums/y58/qahtan/White/7cfc5aed.jpg[/img] this is today's baking. qahtan read more →

posted 8 years ago

sourdough toast

by qahtan
4
comments

Am I doing some thing wrong, does all sour dough make crappy toast, it just doesn't brown, I guess it's due to the lack of sugar in the dough. Or is ther... read more →

posted 8 years ago
1
comment

I'm an apprentice in Brisbane. Quoted from this site... "Fermentation is a key part of making bread flavoursome, digestible and have good keeping qualities... read more →

posted 8 years ago

Todays Bake

by Bill44
6
comments

Just a shot of a bake I do about every five days. [img]http://www.sourdough.com.au/gallery/d/3738-1/Todays+Bake+150306.jpg[/img] read more →

posted 8 years ago