Sourdough Baking

Loaves are tender :p

by Jeannie143
1
comment

I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The bread it makes is lovely bu... read more →

commented on 31 weeks ago

Advice please!

by jatz13
2
comments

HiSourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour from Woolies.So if it aint br... read more →

commented on 31 weeks ago

sourdough not sour

by Mr MFA
5
comments

Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →

commented on 31 weeks ago

Salt

by Jonny782
11
comments

Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep dough in the freezer and... read more →

commented on 31 weeks ago
3
comments

I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just kill the bakers ye... read more →

commented on 32 weeks ago

When to add salt?

by gongoozler
7
comments

 I have just been watching a video of Robin Thomson making sourdough at the Beshara School: read more →

commented on 32 weeks ago

Hello from Greece

by dukegus
10
comments

Hello,My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make sourdough bread and fr... read more →

updated 32 weeks ago
11
comments

I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →

commented on 32 weeks ago

Moist/sticky crumb

by theoldmancunian
0
comments

I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydra... read more →

updated 33 weeks ago

pH question and a pic

by atephronesis
12
comments

Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →

commented on 35 weeks ago
8
comments

 Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →

commented on 35 weeks ago
5
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My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 35 weeks ago
0
comments

A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 35 weeks ago

Texture of my sourdough

by Twoxmelles
4
comments

Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →

commented on 36 weeks ago

Re Oven Plans

by jaymacelec
2
comments

Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny  read more →

commented on 36 weeks ago

Oven Plans

by jaymacelec
2
comments

Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →

commented on 37 weeks ago