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7
comments

I'm still a newbie at this, but I don't understand something.In many of the books that I have read they have you start your baking off by throwing ... read more →

commented on 15 hours ago
4
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Hello, looking for some advice on how to keep my starter alive while I'm away for 6 weeks. My friend is happy to feed my starter once per week or two. Does... read more →

commented on 1 day ago
1
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I am quite happy with my first ever loaves of sourdough. The white loaf I made I'm particularly ... read more →

commented on 1 day ago
0
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Hi all I've been making some pretty decent bread recently using..- a basic masterstock style starter- white flour at 12% protein / 2% salt / 60% h... read more →

updated 2 days ago
2
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New banneton stock has arrived! Read more read more →

commented on 3 days ago
10
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I've been following this site and referring friends to it for some time and only just signed up.... read more →

updated 4 days ago

Starter Types

by raymontigus
1
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Hi everyone.In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and  Liquid. Both produce different styls of bread... read more →

commented on 4 days ago
1
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Do I freeze cinnamon roll made our of sourdough before I bake or afterwards?  I haven't tried either yet-- don't want to waste the rolls!! Tha... read more →

commented on 1 week ago

Naan

by LeadDog
18
comments

I have been to a few India Restaurants over the years and one of my favorite parts of the meal has b... read more →

commented on 1 week ago
3
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Hi all,I know this topic comes up now and then and a similar question was asked back in 2011 but as its now 4 years later and I'm getting desperate I t... read more →

commented on 1 week ago
3
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I am new to Sourdough bread making but am off to a start with my starters at day 4 and doing well bubbling away.  I am testing out 2 starters- I'v... read more →

commented on 1 week ago
3
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So I have been baking sourdough for about two years now, and I had been having better and better success as time went on, until I got pretty proud of my cr... read more →

commented on 1 week ago
1
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Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making book and they recommend using... read more →

commented on 3 weeks ago

Crusty situation

by kyle_r
1
comment

So I have been baking sourdough for around two years now and I can now consistantly bake a pretty de... read more →

commented on 3 weeks ago
1
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i received a chef from a friend who took a baking class (where he got his starter). the process he gave me is a little different than other starter i have ... read more →

commented on 3 weeks ago
6
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 The idea of my formula came from bethesdakers’ Butternut Squash & Sunflower See... read more →

commented on 3 weeks ago