Sourdough

9
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For Preferment:1 Tbsp Starter100g water 100g bread flourDough:100g cool water 200g bread flour1tsp salt oil for kneading For preferment, add water and flou... read more →

commented on 3 years ago

Rye Loaf 750g.

by Bill44
10
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The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf. read more →

commented on 3 years ago

Jerusalem sourdough

by SourDom
1
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No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am sure that you c... read more →

commented on 3 years ago

Sourdough Foccacia

by SourDom
4
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This is a first try at making a sourdough foccacia. The recipe is Dan Lepard's, but with yeast omitt... read more →

commented on 3 years ago
18
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Spotted a Pain de Mie recipe over at an eG thread and thought it would be interesting to convert it ... read more →

commented on 3 years ago
21
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I have been trying for a long time to make a sourdough fruit bread that wasn't incredibly heavy and ... read more →

commented on 1 year ago
5
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I tweaked the original recipe from http://home.teleport.com/~packham/sourdrec.htm to get a very nice light and crispy batter. Instead of using it to deep-f... read more →

commented on 3 years ago
3
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This was a first attempt at making a sourdough olive bread, and I think still needs some tweaking.Th... read more →

commented on 3 years ago
33
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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 →

commented on 28 weeks ago
37
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Here's what I'm currently baking.I have evolved it from my standard dough - Mick's Basic - plus some... read more →

commented on 3 years ago