Sourdough Baking

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Yes - I committed the sin and didnt save any. I had all the ingredients in (sugar, salt and oil) to make some loaves and had just started adding the flour... read more →

posted 8 years ago
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Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours second rise. Haven't cut it ... read more →

posted 8 years ago
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Hi Dom, I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut the time from "mix and lea... read more →

posted 8 years ago

A Bit of a Shock.

by Bill44
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It's funny how you fall into habits when you are baking, and you get used to the patience required when using sourdough starters. Boy, did I get a wake up ... read more →

posted 8 years ago
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Hi everyone, I tried to make my first loaf of bread today but unfortunately the sourdough is not rising. I presume the cause is the lack of activity in th... read more →

posted 8 years ago
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[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0469.jpg[/img] [img]http://i3.photobucket.com/albums/y8... read more →

posted 8 years ago

Sourdough Newbie

by SourYumMum
18
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I'm new to trying to make sourdough bread, but certainly not new to enjoying it! And I've paid a few visits to this website - I'm glad to see that there se... read more →

posted 8 years ago

Bread from Australia

by northwestsourdough
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Bill sent me some of his starter and his own recipe. I am having so much fun trying out his starter! Here is my first result:(By the way, the cut loaf didn... read more →

posted 8 years ago

Different Starter.

by Bill44
3
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Teresa from Northwest Sourdough sent me some of her starter. The following loaves are a simple white loaf with a bit of wholemeal. Very tasty and a differe... read more →

posted 8 years ago

todays sourdough

by qahtan
5
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[img]http://i3.photobucket.com/albums/y58/qahtan/White/Picture011.jpg[/img] I am still very new to sourdough, this is what I baked today.... read more →

posted 8 years ago
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This is how I do a new starter. Use unbleached bakers flour. This is best done below about 29C, down to 18C is OK but slower. Start in the morning, take 1 ... read more →

posted 8 years ago

Crust and crumb

by Jeremy
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[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0475.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478&#... read more →

posted 8 years ago

scones....

by qahtan
6
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Can I make scones like these with sour starter. If how do I,,, thanks, qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/bake/scones&... read more →

posted 8 years ago
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The following two loaves were made using the recipe from Teresa at Northwest Sourdough. I had to do a few conversions from cups to grams but managed to com... read more →

posted 8 years ago
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But home milled whole wheat. qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/bake/wholewheatpullman.jpg[/img] read more →

posted 8 years ago