Brisbane Local Food

Growing local


Backyard Bakers

I was going to limit this to a bread makers' group.  But, on reading a few of my baking books, there are just too many wonderful goodies out there that need to be included.  

If you bake it in an oven and it tastes darn fine, then post it here. 

I'll try to make some relevant threads to help keep us organised.  

Location: Brisbane
Members: 28
Latest Activity: Nov 15, 2016

Instructional videos

Hoping this becomes the place we link instructional videos: 

How to make bread - the easy way

How to make sourdough

Discussion Forum

This morning's loaf

Started by Cathie MacLean. Last reply by Roger Clark Oct 15, 2016. 10 Replies

 Sourdough loaf…. Starter…Continue

White Dinner Rolls

Started by Andrew Cumberland Oct 7, 2016. 0 Replies

I love a tiny white dinner roll: soft and fluffy, warm.... mmmm.... I've looked for a great recipe for a long time.  Not too crusty.  Quite soft.  Sometime a little bit fancy.Here is a scan I did…Continue

Sourdough adventures...

Started by Dave Riley. Last reply by Andrew Cumberland Aug 15, 2016. 46 Replies

Rather than occupy the discussion thread I thought I'd post here about my sourdough experiences.I do that as a form of note taking and rememder to myself...The first bake  was much better than I'd…Continue

Easter Buns / Hot Cross Buns!

Started by Jeff. Last reply by Andrew Cumberland Mar 6, 2015. 5 Replies

Seeing that it is the time for these annual treats, I thought it might be worth us sharing some recipes that we know work really well, so here is mine!HOT CROSS BUNSMakes twelve buns12 grams dried (2…Continue

Tags: Fruit, Gluten, Buns, Easter, Hot Cross Buns

Comment Wall

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Comment by Dianne Caswell on November 15, 2016 at 5:15

Looks Yummy Andrew.....

Comment by Andrew Cumberland on November 15, 2016 at 0:23

Rosemary and olive bread.  It's not half bad!

Comment by Andrew Cumberland on July 23, 2016 at 20:23

Here's an instructional video on making sourdough.

Comment by Dianne Caswell on April 22, 2016 at 18:46

Oh James, Yum..they look absolutely Beautiful. Thank-You Christine..

Comment by James Rosenlund on April 22, 2016 at 18:26

Christine has just knocked up a dozen mulberry turnovers to share with our friends tomorrow.

Comment by Dave Riley on March 10, 2016 at 15:01

I do have the time to indulge...but on a work-a-week schedule it would be hard.

Woodrow does the 'every day' sour dough over 24 hrs -- 8pm to 8pm. But with very little kneading -- but I doubt that there is a way around that time scale.

If you can offer the sour dough leaven the time you are away --as often as you want.

Comment by Elaine de Saxe on March 10, 2016 at 13:18

Linda Woodrow (Permaculture Author) writes about her exercises with Sourdough and a tight schedule. Worth a whirl through her extensive website to see how she managed it all.

Having fiddled a little with Sourdough myself, I am full of admiration for her methods.

Comment by Jeff on March 10, 2016 at 11:52

Hey Dave, My suggestion doesn't mean you hand the dough less, but it makes it easier to work with in a busy schedule, and helps save you some time. I am happy to provide further advice if you like, as I have a very good background that can assist the home baker.

Comment by Dave Riley on March 10, 2016 at 11:19

I like playing with dough with the hands. That is what appeals as I have no desire what so ever to bake cakes.

That ain't me.My partner is the pastry type.

I'm a sculptor at heart and used to so occupy my time making  masks and puppets.

As it is written in Genesis 2:7

"And the LORD David formed dough of the powder of the grain, and breathed into its  nostrils the breath of life; and the dough became a living soul."

Sour dough does keep longer than other beads.But I'm likely to eat it all before that time scale can be tested this time around. But I see where 4-5 days is kosher.

But thereafter: toast. 

I do have a bread bin but I prefer to keep my breads in cotton bags as in the bins mould forms more quickly in our climate. 

This bake was based on 700 grams (5 1/2 cups) flour -- = 2 loaves -- so I reckon weekly or every fifth day bakes may suit my needs. But how anyone can bake sour dough like this while working a 5 day week outside the home, amazes me.

On top of that you are working to keep your starter alive -- refrigerated or not.So when your artisan baker charges $8-12 a loaf you gotta respect the labour , besides the skill.

In my case I have two adult offspring who don't eat wheat and I'm hoping to bake a sour dough that ameliorates the gluten and other issues carried in the grain.

It's probably a FODMAP challenge as I know my daughter can tolerate sour dough  but purchasing real sour dough on a regular basis is very difficult.And, of course, false labelling is rife. 

Later on I have the option of the older grains like Spelt. But I presume that  the key to baking bread of consistent quality is getting to know your flour...and your climate. And the starter matters big time: and a sibling of mine (once weaned) I hope to send off to a friend in Newcastle.

Way back I built a cob oven and that too was a fun exercise. But really, such hardware doesn't suit a daily/weekly routine.

Comment by Jeff on March 10, 2016 at 8:50

Hey Dave,

The Tartine method of stretch and fold replaces the use of a mixer with a dough hook.. so if you want to reduce the hands on more, you can use a mixer and get the same result - it is what I do.... basically using the Tartine recipe.....


Members (28)


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