Sourdough Baking

Crumb

by CalMac
0
comments

Dear dudes/dudettes,I'm relatively new to the art of sourdough bread baking - have made about 5 ... read more →

updated 5 hours ago
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I'm having a hard time transfering my dough from the banneton to the heated dutch oven without collapsing or misforming the loaf. It comes out of the b... read more →

commented on 1 day ago
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I just bought a new KitchenAid Professional 600 mixer. I've never used one before. My first loaf is in its bulk rise, but I fear that I over-kneaded it... read more →

commented on 1 day ago
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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 4 days ago
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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 5 days ago
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New banneton stock has arrived! Read more read more →

commented on 6 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 1 week 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 1 week ago
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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
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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
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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
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So I have been baking sourdough for around two years now and I can now consistantly bake a pretty de... read more →

commented on 4 weeks ago
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Hello, I'm not sure if I have a problem or not, lol! But I do have a question about my starter. I make a sourdough bread almost every day, an... read more →

commented on 4 weeks ago

New to sourdough

by Bakerking
5
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Hi I just got 300 g of sour dough culture. Apparently I need 300g culture to mix with my kilo of flour so do I split  it in half and add 75 g of water... read more →

commented on 4 weeks ago

Sourdough starter

by smileabhi
1
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Hi all,My name is Abhigyan Singh and I am from India.Today is my first day in bread baking and also for sourdough bread. I made the starter with equal... read more →

commented on 4 weeks ago

A year of sourdough

by atephronesis
2
comments

Read more read more →

commented on 5 weeks ago