Posts

  • Mad Dog in the Kitchen

    Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen. 3 x 1Kg loaves of white and 2 x...

    5 comments
  • Re Starters

    Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this...

    6 comments
  • German walnut and carrot

    Hi all! Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour...

    6 comments
  • Starter Test - I added more pics

    I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz...

    14 comments
  • The Bread that Couldn't (sorry...long)

    This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with...

    2 comments
  • Lame Sales.

    This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong...

  • Super Sour!!!

    Won't post any pics, you've all seen my loaves before. Just finished baking 3 loaves of a recipe from NW Sourdough called "Two...

    1 comment
  • :(

    hi tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm. leaven was refreshed on saturday at 11pm...

    10 comments
  • English muffins

    Guess who won't be buying English Muffins from now on. A very interesting recipe and method, it's 81.6% hydration, not one for...

    11 comments
  • Lame orders and payment.

    I am now accepting Paypal for orders of a Lame. Just email me your order and a Paypal payment request will be sent by Paypal...

  • Glossary

    All the terms and more that you ever wanted to know the meaning of. http://www.nyx.net/~dgreenw/isthereaglo ... .food.html

    2 comments
  • Flopaccia.

    Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the...

    5 comments
  • Sourdough Piroshki

    My husband is from a Russian family. Being able to make piroshki is important! [img]http://static.flickr.com/45/...

    14 comments
  • English Muffin Bread?

    Hi I made up a recipe that is somewhat like an English muffin bread. Here is the bread: [img]http://www.restorides.com/~mom/bread...

    2 comments
  • Differentiating Starters

    Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's...

    2 comments
  • Crustier Crust

    I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the...

    5 comments
  • Sour Dill Onion Rye

    Here is my bake for today. It is a Sour Dill Onion Rye Loaf. Instead of Dill seed I used crushed dried whole dill, it gave a...

    3 comments
  • Flour.

    Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand...

    13 comments
  • 50/50 version of Pain de mie

    I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead...

    5 comments
  • Potato and beer sourdough

    This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g...

    3 comments
  • Beginner's Bake - STARTER MAKING and MAINTENANCE

    Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url]

    5 comments
  • Pane de como

    Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or...

    3 comments
  • Astounding

    I'm having a quiet afternoon so I decided to go through the members list and check out a few of their websites. I had a look at...

    6 comments
  • Sourdough Focaccia...

    Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking...

    13 comments
  • Sourdough explanation.

    Possably one of the easier to read explanations of what goes on in a sourdough starter. Mainly about SanFrancisco sourdough but...

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