I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat. 825g KA special85g buckwheat265g starter500g water1... read more →
Hello everyone,I'm a 24 year old university student living in the inner suburbs of Melbourne. My interest in sourdough baking was sparked a couple of y... read more →
So, I have been making bread for a about 10 weeks now and I used a recipe for the first few times with little success. Most likely due to inexperience. My ... read more →
Trying a new ingredient or a new formula excites me. If I find a new method or a new ingredien... read more →
Really I was just in search of a nice fat loaf of sourdough with big fat holes and a moist chewy cru... read more →
I have had a starter which i've been using regularly, quite successfully for about 4 years. recently however its started to really lose its ... read more →
I was excited to get back to baking with the end of Passover. After putting all of the Passover stuff away, I found my starter that has been dormant for th... read more →
Welcome to SourDom's beginners blog, the tutorials are:Read more read more →
The Other WomanWatch The Other Woman Online : All the provides for emotional resonance come via musical display show montages which company in a way of wom... read more →
I have been to a few India Restaurants over the years and one of my favorite parts of the meal has b... read more →
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The last few weeks I have been experimenting with hot cross buns. I was inspired by Mick's recipe fr... read more →
Hello to everybody, Well first I must say I am happy I have found this site, I learn some very ... read more →
I was making dough according to the 5-minute artisan bread book with white flour and then got some wheat berries and started using that. The recipe called ... read more →
German bakery chef looks for a new job.I am a qualifield german baker with certificate and 49 years young.I live and work for the last 7 years in Thailand ... read more →
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