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Rustica Sourdough delivers a beautiful range of artisan breads, baked fresh from our Brunswick St bakery. Head Baker, Brenton...Read more
I put this in event, as I have not idea where else to put this. A bakery I had never noticed opened a few months ago in Melbourne...
I have noticed in the last 3-4 weeks that my starter, a white starter at 100% hyrdation, that I keep in the fridge, is becoming...
I found last night that I didn't have the required flour for the bread I wanted to make, but had already got some starter out of...
Hey everyone, Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the...
The literature I own on sourdough make reference to a proofing box to regulate the temperature accurately. does anyone use one?...
From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am...
G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the...
help! my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf...
I thought I would put photos of these loaves, as it's the second time I try to follow an actual recipe. The first time was a...
hey there, I recently purchased 2 awesome books on sourdoughs: "wild sourdoughs" by Yoke Mardewi, and "classic sourdoughs" by Ed...
Hi all, My question is about the protein in flour and its effect on my starter. My starter is 5 month old. I used to use plain...
G'day! I am currently using the 1-2-3 method. the question I have is in regards to the sponge (the mix I make before bulk rising). What...Read more
A couple of nights ago, my wife and I came home from an extended lunch at some friends house, and though I was planning on...
I have increased the hydration of my dough to improve oven spring, which as a result gives me a VERY sticky dough. I don't have a...
Hi all, I got up this morning, my wife was already gone for work. I am a stay at home father for the next 18 weeks and have...
I saw on a youtube vid that if the starter floats in water, it's a sign that there is enough activity. mine sank with my hear and...
My last couple of loaves were really nice. the most recent one is still in the oven for about 15 mins, but I can already see that...
G'day! Reading some posts, people talk about hydration in percentages. How do you calculate that? In my recipe, I use 350g...
