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2
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Hi-Last year I received a wonderful dried starter from Alaska. I found that I was getting too busy t... read more →

commented on 23 hours ago

Brick Oven Help

by TeckPoh
16
comments

So....here we are halfway through a massively messy house renovation, and, suddenly, hubby is toying with the idea of giving me my dream brick oven. B... read more →

updated 2 days ago

Rising

by Pamamac
2
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I'm loving baking sourdough. I do have a problem. The dough doubles in size when proving but comes out flat as a pancake from the oven. I can't see... read more →

updated 2 days ago

Contact

by Maedi

 The Sourdough ShopOur online store sells dough baskets, lames, flour, starter and ot... read more →

updated 2 days ago
2
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Hello, I've been baking sourdough only a few months and have enjoyed some good results but ... read more →

commented on 1 week ago
0
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My sourdough starter, freshly milled farmers market whole wheat flour, some water and a bit of salt might have been enough for a really good bread on their... read more →

updated 1 week ago
2
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I am using white whole wheat currently but want to switch to King Arthur organic whole wheat. Can I just use my starter or do I need to condition the start... read more →

commented on 1 week ago

A LOCAL BAKER

, Victoria

At A Local Baker - St Andrews we produce traditional handmade organic sourdough breads and... read more →

updated 1 week ago

Utensils

by Pamamac
1
comment

How vital is it that the containers for the starter and the sponge are glass? I'm on a tiny Caribbean island where everything from jugs to mixing bowls... read more →

commented on 1 week ago

Hello! I am the owner/ baker of a small sourdough bread business. I am dedicated to maked only long ... read more →

updated 1 week ago
2
comments

Thanks to everyone who has posted on his site. I just began eating my first loaf of sourdough made e... read more →

commented on 2 weeks ago

My first Batch

by rdunnion
1
comment

Here are two white whole wheat sourdough boules. Mixed 1/2/3 with 2% salt. Proofed 12 hours total wi... read more →

commented on 2 weeks ago
5
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Hi all. I've been getting lots of useful information here over the past two months since I start... read more →

commented on 2 weeks ago
5
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Hi there,I've been using this site for well over a year but I just now signed up to use the foru... read more →

commented on 2 weeks ago
0
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Am I getting too hard on myself or what? The tale of acquiring the freshly-milled flour and working with a problematic dough. The saga of Bread #61 at http... read more →

updated 2 weeks ago

Broken Stone

by Alvaremj
6
comments

So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and continue baking. Well, now ... read more →

commented on 3 weeks ago