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: 30
Latest Activity: Aug 27

Instructional videos

Hoping this becomes the place we link instructional videos: 

How to make bread - the easy way

How to make sourdough

Discussion Forum


Started by Lissa. Last reply by Elaine de Saxe Aug 27. 9 Replies


Tags: sourdough, bread

Sourdough adventures...

Started by Dave Riley. Last reply by Andrew Cumberland Jun 9. 48 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

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

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Comment by Elaine de Saxe on April 13, 2014 at 11:55

Even the photo looks good enough to eat, Jane ;-) Are your crusts ever tough? Mine were to the point I stopped baking, tried all sorts of tricks but rubbery, tough crusts always resulted.

Comment by Jane on April 13, 2014 at 11:27

This is my latest sourdough baking, 25% Rye with caraway. a friend shared her homemade starter, & an Australian book called Bread & Butter. I followed closely, none of my usual alterations & hey presto it really worked. Its a white flour starter which the book uses for all bread even wholemeal, so far it has'nt got much sourdough taste, I will try using some starter & convert to wholemeal as that is what we prefer to eat.

Comment by Jane on April 13, 2014 at 11:21

Comment by Andrew Cumberland on February 8, 2014 at 22:40

Well done Liz. I bet it tasted fantastic.  Doing it yourself gives it a better flavour some how. 

Comment by Liz Pardede on February 8, 2014 at 17:45

Yum, the end result of the ciabatta and ricotta...

Comment by Liz Pardede on February 8, 2014 at 17:43

Today's efforts

Homemade ciabatta with homemade ricotta- both a first for me.

Comment by Jeff on January 10, 2014 at 10:58

Some guys here are interested in milling flour - here is a great youtube clip making a Dundee Cake with freshly milled four.....

Comment by Jane on January 9, 2014 at 18:38

We tend to bake once a week & store in the freezer, but then I often make sourdough loaf or foccicia inbetween times. Being away from easy purchase of small quanties of wm flour etc I also store the flour in the freezer, especially at this time of year.

Comment by Elaine de Saxe on January 9, 2014 at 5:50

Or buy organic whole wheat kernels from the bulk food shop at Morayfield, 5kgs at a time.

Comment by Craig Hogan on January 9, 2014 at 3:37
Next time you cook your conventional loaf, record how much water you put in the bowl and how much is evaporated. It won't be much. You may appear to have a crusty loaf but it will go soft as the hours roll on.

Say I pack out my oven and manage to get 20 loaves in. 350ml of water in every batch is 7000ml. You will loose amount 15% of mass in the baking process which is 1050ml!

Why don't you just grow the grain, you know you want too :)

Members (30)


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