Sourdough Baking

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Hi All,It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have very tasty bread and a good ... read more →

commented on 8 weeks ago

date paste

by castiron
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Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added some to my pizza dough and ... read more →

commented on 9 weeks ago
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I maintain my starter with all purpose flour.  When I make bread with either white bread flour or all purpose flour, it rises beautifully.  But w... read more →

commented on 9 weeks ago
6
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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 10 weeks ago
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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 weeks ago
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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 12 weeks ago
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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 13 weeks ago
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This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh m... read more →

updated 14 weeks ago

Rising

by Pamamac
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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 14 weeks ago
29
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Really it's fall and the plums don't taste like they did in my sisters orchard! But as this ... read more →

updated 14 weeks ago

Ciabatta & Focaccia

by Bakery Chef Anders
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just testing my new sourdough, what do you think ?  read more →

updated 14 weeks ago
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Hi, I did my starter, my sponge and my dough.  My dough, however, turned out to look more like a giant sponge.  Can anyone tell me why?Getting de... read more →

updated 16 weeks ago

Hydration

by Lincoln imp
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I am new to sourdough but have succesfully got my starter going, my first loaf was OK but i think i left it too long and it overproved and the proving bask... read more →

commented on 17 weeks ago
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Hi there,My well-established sourdough starter was made with spelt flour.I, however, am new to sourdough and am experimenting with it.Read more read more →

commented on 17 weeks ago

Onion bread

by lamp
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Hi to all, it has been a while since I have been on the forum but I still bake a batch almost every ... read more →

updated 17 weeks 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 18 weeks ago