[img]http://i3.photobucket.com/albums/y8... read more →
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 →
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 →
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 →
I am still very new to sourdough, this is what I baked today.... read more →
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 →
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478... read more →
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 →
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 →
But home milled whole wheat. qahtan
[img]http://i3.photobucket.com/albums/y58/qahtan/bake/wholewheatpullman.jpg[/img] read more →
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 →
this is today's baking. qahtan read more →
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 →
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 →
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 →
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