Sourdough Baking

Cold climate baking!

by kría-hlökk
2
comments

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 52 weeks ago

Lazy starter

by Electricboots
6
comments

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 1 year ago
0
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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 1 year ago

20% spelt loaf

by shasta
2
comments

 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 1 year ago

100% Kamut

by jordan elizabeth
2
comments

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 1 year ago
0
comments

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 1 year ago
3
comments

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 1 year ago

Bread terms

by 108 breads
0
comments

I added a glossary of bread making lingo to my blog site. I have to admit that I need to refer back to some books, especially on the topic of pre-ferments ... read more →

posted 1 year ago

Splitting open

by Greg Dee
2
comments

Hello bakers....I have been baking for a year or so and really enjoying the process and the outcome.... read more →

commented on 1 year ago

Pumpernickel Bread

by Edelweiss Baker
3
comments

Hello,I'm new to this forum.  I am a young baker with a small bakery.  Recently, I was asked to make pumpernickel bread.  But I cannot f... read more →

commented on 1 year ago
22
comments

 Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order t... read more →

commented on 1 year ago
6
comments

Hope someone may have some suggestions on things I could do to improve my sour dough bread.  I was given a starter last year and have been making brea... read more →

commented on 1 year ago
3
comments

This post is about my hand mixing and baking 112kg of dough while I was in Darwin. While this will n... read more →

commented on 1 year ago
0
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Tried this recipe twice due to demand at home for a sandwich bread. Added coconut oil and honey. Dou... read more →

posted 1 year ago
2
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Hi Everyone First a thankyou to Farinam for your help with the starter that smelt like nail pol... read more →

commented on 1 year ago
5
comments

For some reason my last few bakes have been cracking quite badly around the edges on the bottom of the loaves. Anybody any idea what would cause this? ... read more →

commented on 1 year ago