Sourdough Baking

Rye flour

by shoshanna
4
comments

HiI live in Adelaide suburbs (south) and am a weekly sourdough baker.  I have a 6 month old 60/40% AP/Rye active healthy starter (raised using SourDom... read more →

commented on 1 year ago
3
comments

The weather here became quite hot lately (in high 80's to 90;s) and somehow my sourdough starter has become a yellowish color. It does not really smell... read more →

commented on 1 year ago

Too much Spring?

by Homebrew 60
20
comments

Hi All and Greetings from New Zealand. I have been baking using my own starter for a few months and ... read more →

commented on 1 year ago

Adding salt

by MkII
1
comment

What is the benefit of waiting before adding salt? I mix it in with the second lot of flour but occasionally forget so have to add it later (unles I really... read more →

commented on 1 year ago

Wet bum!

by Greg Dee
7
comments

Hi there baker friends,Read more read more →

commented on 1 year ago
10
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 Hi,I have been baking sourdough bread for almost a year, mostly based on the advise I have fou... read more →

commented on 1 year ago

A days Bake

by gamby
1
comment

A days baking from an Alan Scott Oven that i built for a mate... 10 loaves of natural Levain Sourdou... read more →

commented on 1 year ago
3
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So I baked my 2nd round on sourdough! Here a brief recipe but it's quite simple. I'm old school and ... read more →

commented on 1 year ago
11
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Hi, First I have to say what a great site – really good resource – I’ve had a look through quite a lot of posts and picked up some g... read more →

commented on 1 year ago

Sourdough Crispbread

by doughedunder
0
comments

Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian knaeckerbroed with nice bi... read more →

posted 1 year ago

Disaster!

by Gerald
4
comments

Hi all,I baked a sourdough loaf yesterday having followed the recipe and instructions. My loaf turned out with a nice crust but it was very dense and heavy... read more →

commented on 1 year ago

dodgy rise?

by mcallisterpm
5
comments

Can anyone share ideas regarding the large ruptures appearing in a recent sourdough bake?  I th... read more →

commented on 1 year ago
2
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I have been successfully been making sourdough for a couple of years and find that recently i have somehow gotten large holes in the middle of my loaves, i... read more →

commented on 1 year ago
7
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With easter on the way, I've been thinking about trying my hand at sourdough hot cross buns. It's my... read more →

commented on 1 year ago
13
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With my general bread baking (not sourdough) over the last 30 odd years, I have always been used to getting the oven up to temperature before I bake the br... read more →

commented on 1 year ago
3
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I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten without spoiling the dough? ... read more →

commented on 1 year ago