Sourdough Baking

Large air hole

by Donspaeth
1
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I've been making sourdough bread for over a year, with good results, but recently I've had problems with a large air hole at the top of the bread, ... read more →

commented on 31 weeks ago
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about six months ago I purchased 50 grams of Brett Noys starter on-line from somewhere in Brisbane (I forget where) and it has been in the fridge since. &n... read more →

commented on 32 weeks ago

What went wrong

by Freo
3
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Can anyone give me a clue as what went wrong with my ist attempt at baking sourdough, bread was quit... read more →

commented on 32 weeks ago

Our first post

by ChicagoAmateurBakers
1
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Hello from chilly Chicago! Exploring how to make a post on the forum... read more →

commented on 32 weeks ago

Hello and Help!

by Pumpkin
1
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Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →

commented on 35 weeks ago
3
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I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake.   If I want to shape immediately after my bulk ferm... read more →

commented on 36 weeks ago

Collapsing dough

by mazfil
10
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I need help with my sourdough bread as it spreads out when I slash it to bake.400 gms flour280 mls w... read more →

commented on 37 weeks ago

collapsing loaf

by mazfil
0
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Thanks for all the comment regards my collapsing bread, I adjusted the recipe and my technique and I... read more →

updated 37 weeks ago
2
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dis is sourdough.com right? reveal your secrets on how make brade sour. I'm baking rite now and need an answer fast my dealer Juan likes... read more →

commented on 37 weeks ago

Cracking during baking

by pmhartland
1
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Hi guys,first time posting on here. So I've just put my 2nd attempt at a spelt sourdough loaf on the cooling rack, the first edition had a great flavou... read more →

commented on 37 weeks ago

Collapsing dough

by dkrynauw
1
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I am about to give up on my sourdough baking escapades! I have a great starter and try to follow man... read more →

commented on 38 weeks ago
3
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Getting into experimenting with challah recipes, or rather ignoring the recipes and attempting a sou... read more →

commented on 38 weeks ago
5
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 Read more read more →

commented on 39 weeks ago
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I'm still using up the last of my spelt flour from Australia.Read more read more →

posted 39 weeks ago
2
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From the first 40 of my 108 breads project, these four favorites are ones I make frequently because ... read more →

commented on 40 weeks ago
1
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I apologise in advance if this subject has been covered elsewhere.Read more read more →

commented on 40 weeks ago