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Hi there, I am new to Sourdough baking. Did an afternoon sourdough baking course, watched sourdough baking on TV and then kicked off...Read more
I love that we can watch the kitchen webcam. Your baker Cynthia Is making it look so easy and stress free. Bravo. To her. My son Sam has...Read more
I am currently having a go at pumpernickel. Inspired by this documentation . Getting hold of suitably milled coarse rye might be a problem...Read more
Well my poor liquid starter clearly hadn't had enough loving lately as it was competely hooched over when I fed it yesterday morning! I had...Read more
I'm looking to buy a book, I'm a novic at sourdough. Liked the look of Yoki Madewi's 2nd sourdough book with gluten free recipes. Any...Read more
Just when you thought you'd seen it all from the Genzano region of Italy, here is the last bread in that chapter of Daniel Leader's Local...Read more
The recipe for this dough is just the same as for Genzano Country Bread (see my previous post - http://sourdough.com/blog/local-breads-...Read more
After being initially inspired by a friend's photo on Facebook I decided to try my hand at baking my own sourdough loaf. I firstly must...Read more
Oops, first time blogger also. I just started this stuff. I'm using Sourdom's recipe for starter but used Spelt instead of rye flour. Hope...Read more
The pre-ferment was with 15% of the total flour and seed culture, 3% of total flour weight. Fermented for 12 hours at 24 degrees C. After...Read more
