SourDom's blog

BackgroundThere is often talk on the forum about the hydration of doughs, and the advantages and disadvantages of higher or lower hydration.Read more read more →

BackgroundRead more read more →

This weekend I have tried another version of the a l’ancienne formula to make Ciabatta. Starter - as before Dough 200g starter 425g water 340g white flo... read more →

have been playing around with two different things - Peter Reinhart’s pain a l’ancienne, and some of the techniques discussed in the Jim Lahey recipe i... read more →

One of the things that puts people off baking at home is the amount of time that it seems to take. Everyone loves the smell of freshly baked bread, and the... read more →

Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

(This was first posted in the ‘home sourdough’ section of the forum on 3rd June.) This is the first in what I hope will turn out to be a series of expe... read more →