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Raisins in sourdough?

by donyeokl
20
comments

Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks. read more →

posted 8 years ago
3
comments

Hi all forum people. I am going to get my hands back into the dough again after years away from regular baking. It occured that this could be a good oppor... read more →

posted 8 years ago

bannetons in sydney

by no5plateau
5
comments

Hi All, I'm after some bannetons (preferably oval-shaped) to raise loaves in. Does anyone know of shops or suppliers in Sydney who may sell them? Or is t... read more →

posted 9 years ago
3
comments

In Dan Lepard's forum overnight jakelly asked [quote] For years we have made a sourdough bread using starter that was created in a warm cupboard, and bread... read more →

posted 8 years ago
10
comments

Baked three this morning, this one was cool enough for lunch. OK rip it apart folks, c'mon Chembake don't be shy Dom, don't get trapped into thinking o... read more →

posted 8 years ago

Olive and Tomato.

by Bill44
6
comments

A lightly herbed basic white with olives and semi-dried tomato. Should have had another 5 min in the oven. [img]http://www.sourdough.com.au... read more →

posted 8 years ago

olive bread

by COFFIN GIRL
21
comments

Have a girlfriend that makes the best marinated olives and conned me into making some olive, fresh herb and dried tomato sourdough. (I dry tomatoes). I t... read more →

posted 8 years ago

sourdough

by qahtan
1
comment

[img]http://i3.photobucket.com/albums/y58/qahtan/White/340fedd5.jpg[/img] qahtan, read more →

posted 8 years ago

Good forum

by Normbake
7
comments

Have just joined this forum today have been reading all the posts from every body for a while now and have decided to join up, thanks for the help in this ... read more →

posted 8 years ago

To KazaKhan

by Bill44
1
comment

Thanks for the lead to Bibina, went there today and got 5Kg rye flour, looks and smells good to me. Its a 95K round trip for me but well worth it, in all I... read more →

posted 8 years ago

Pretzels and Bagels

by northwestsourdough
3
comments

Hi I've been experimenting with more unusual breads using sourdough. Here are some pictures of Soft Fat Pretzels and Onion Bagels: [img]http://www.... read more →

posted 8 years ago

Help wanted please

by ~tullymoor~
28
comments

[color=indigo]I am a total novice. I have a starter that I made by mixing 1 cup wheat flour with 1 cup water, into jar, cover, keep in warm place. 24 h... read more →

posted 8 years ago

Greetings

by bethesdabakers
22
comments

Just signed up and wanted to say greetings to you all and that this looks like it's going to be a great forum. Don't believe in magic or miracles but I met... read more →

posted 8 years ago

Sourdough Beanie Hats

by northwestsourdough
0
comments

Hi Everyone, shameless plug here. I have some Sourdough Beanies on my site if anyone is interested. Thanks, Teresa [url]http://www.northwestsourdou... read more →

posted 8 years ago
8
comments

Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered information and 30 years of ... read more →

posted 8 years ago

bread to acidic?

by Maurice
1
comment

Yesterday my sourdough bread turned out too acidic. I had let it prove the first rise for about 5 hours. Is this too long? I have recently completed build... read more →

posted 8 years ago