now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract helps) but really it would... read more →
I made up some Basic White Sourdough earlier in the day. Then I let it proof overnight in the refrigerator longer overnight by about 4 hours. That would be... read more →
I am a newbie to forum use and I guess netiquette. I opened my web site about 6 or so weeks ago.I have been so happy with my sourdough culture, I wanted to... read more →
Just wondering for those who attended Dan Lepard's bread making classes in Melbourne, can
you comment on how the class went? Anything worth ment... read more →
Let me first briefly introduce myself. I am German and currently live in Sydney. Living in NZ for a while I so missed my German breads that I star... read more →
I've made quite a bit of Pagnotta as a yeast bread, but now I'm into sourdough I decided to try an experiment. I think my recipe broke a few of the accepte... read more →
I have been going over some of the discussions on this board and I find many things very interesting!
In one of the discussions on how to regulate the "sou... read more →
This is my first overnight in the fridge loaf, and the first use of my 1KG banneton.
The recipe used is
http://www.sourdough.com.au/phpBB/viewtopic.php?t=... read more →
Just found this handy calculator.
Hope you find it handy too.
regards to all
Bill read more →
(Well I mean pics of the bread,sorry I can't figure out how to upload the real thing!)In the personal albums in the Gallery, I posted some of my sourdough ... read more →
Forgive the silly question, I am just starting
How do you regulate the sourness of a loaf?
My 1st starter has been maturing for a couple of weeks, and i... read more →
Being at about the same stage as Tullymoor and reading the advice and recipe that SourDom gave him, I figured that the recipe was a good starting point for... read more →
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