Sourdough Baking

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Bread #38: perfect sourdough, but no whole grains. I have ventured to the dark side & it tastes so good. http://ow.ly/r4716This bread came out perfect ... read more →

posted 40 weeks ago

The Tasty Brick

by salsaff
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Hi,I have been trying for years to get a decent sourdough loaf but am still baking delicous bricks - the inside is very dense and heavy.I have had a starte... read more →

commented on 40 weeks ago
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Breads #36 and 37: Two whole wheats. Good breads. Okay, yes, a bit disappointing. But what would one... read more →

posted 41 weeks ago

Sourdough starter

by claraagnes
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Where can I buy sourdough starter? read more →

commented on 41 weeks ago
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After refreshing my starter in preparation for baking, there is usually some left over starter that gets discarded. Today I thought that it might be useful... read more →

commented on 41 weeks ago

Bannetons

by PetraR
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Hi all,I got 4 Bannetons for my Birthday last week, I am over the moon but I just wonder, can I proofe other breaddough than Sourdoughin them?Petra  read more →

commented on 42 weeks ago
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New to your forum, so here goes:  I've been creating olive sourdough using Nancy Silverton's book for years, and follow her recommendations to... read more →

commented on 42 weeks ago

Sourdough

by Sue Farquhar
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Hi,I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that I cannot handle.Help pleas... read more →

commented on 42 weeks ago
3
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Hi thereNice site - I've dipped in a few times over the years, mainly thinking why is my sourdough always a bit disappointing.  For some reason, e... read more →

commented on 42 weeks ago

Cold climate baking!

by kría-hlökk
2
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Hello!I have been baking sourdough bread for some months now and I have always been happy with my loaves but since I found this website I want to do better... read more →

commented on 44 weeks ago

Lazy starter

by Electricboots
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Hi everyone,I did not think that it would ever come to this, but after I went overseas for 3 weeks my formerly loyal starter has descended into a severe su... read more →

commented on 44 weeks ago
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I haven't made bread in two years, so while this isn't my first loaf, I am relearning everything, so it might as well be a first loaf!My goals for ... read more →

posted 44 weeks ago

20% spelt loaf

by shasta
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 I baked this nice loaf of 20% spelt flour yesterday morning. The flavor is really nice. The spelt is the last of some of the flour that Graham sent m... read more →

commented on 45 weeks ago

100% Kamut

by jordan elizabeth
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I am brand new to this site, but not new to sourdough bread baking. However, I haven't made bread in over a year because of gluten sensitivity. I'm... read more →

commented on 45 weeks ago
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This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination of the spelt and the rye st... read more →

posted 46 weeks ago
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Hi EveryoneI have a couple of questions Has anyone ever approached their local Baker to ask if they can come in and watch a shift and see the bakers w... read more →

commented on 46 weeks ago