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This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal. Topped the bread with sesame... read more →

commented on 12 min ago

Trading Starters

by luv2bake
21
comments

Since so many of us hail from different parts of the world I thought it might be fun (and maybe this has been done before so pardon me if so) to begin... read more →

commented on 8 hours ago

Sourdough rolls

by Barmy
2
comments

Hello fellow bakers. Can anyone tell me what to use to prove rolls  to keep their shape? I have bannetons for full sized loaves and baguette trays but... read more →

commented on 1 day ago
0
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Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as interesting to me as breads with ... read more →

updated 1 day ago

Bread oven

by lynne trappel
0
comments

Just finished a small Alan Scott oven read more →

updated 1 day ago

Seeding a starter

by janisem
3
comments

HiNeed a bit of help restarting my starter.  I had just a tiny bit left from my last bake and find that feeding by doubling the volume it just dries o... read more →

commented on 1 day ago
5
comments

First in foremost hello to all, I am really aspiring to change the way of living in my area and open... read more →

commented on 4 days ago

starter

by Pat Davies
2
comments

Please, can anybody help me?  Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and find I have 'hairy&... read more →

commented on 4 days ago

Oven plans

by jaymacelec
1
comment

Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →

commented on 1 week ago

Newbie

by Ellen Hamlet
2
comments

I just created my starter yesterday and am looking forward to watching its progress.  When I found this site, I was excited to see the connection to C... read more →

commented on 1 week ago

Kamut sourdough bread

by Romangirl
3
comments

I have been looking for a recipe for kamut sourdough bread and your recipe looks good hoever I don't see any added yeast in it. I also have a sourdough... read more →

commented on 1 week ago
2
comments

Hey all!I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to neglect my starter, and not car... read more →

commented on 1 week ago

Deep Dish Pizza

by LeadDog
2
comments

A large deep dish pizza made in a cast iron frying pan.The Dough Ingredient:  ... read more →

commented on 16 weeks ago
1
comment

Something that has bugged me for ages - What is the official name of the boards you can get that help transfer the sourdough to the setter/whatever  y... read more →

updated 1 week ago

Sourdough Bagels

by SourDom
66
comments

I have been experimenting with bagels, and here are the most recent batch.This is a version of Robot... read more →

commented on 1 week ago
6
comments

The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc... read more →

commented on 1 week ago