Sourdough Baking

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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 40 weeks ago

What went wrong

by Freo
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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 40 weeks ago

Our first post

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

commented on 41 weeks ago

Hello and Help!

by Pumpkin
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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 43 weeks ago
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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 45 weeks ago

Collapsing dough

by mazfil
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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 45 weeks ago

collapsing loaf

by mazfil
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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 45 weeks ago
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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 45 weeks ago

Cracking during baking

by pmhartland
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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 46 weeks ago

Collapsing dough

by dkrynauw
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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 46 weeks ago
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Getting into experimenting with challah recipes, or rather ignoring the recipes and attempting a sou... read more →

commented on 47 weeks ago
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 Read more read more →

commented on 47 weeks ago
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I'm still using up the last of my spelt flour from Australia.Read more read more →

posted 48 weeks ago
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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 48 weeks ago
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I apologise in advance if this subject has been covered elsewhere.Read more read more →

commented on 48 weeks ago
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I made three variations to a white bread recipe. The spelt variation was mediocre, but the whole whe... read more →

posted 50 weeks ago