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Sourdough Baking | Sourdough Companion

Sourdough Baking

3
comments

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 50 weeks ago

Collapsing dough

by mazfil
10
comments

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 51 weeks ago

collapsing loaf

by mazfil
0
comments

Thanks for all the comment regards my collapsing bread, I adjusted the recipe and my technique and I... read more →

updated 51 weeks ago
2
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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 51 weeks ago

Cracking during baking

by pmhartland
1
comment

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 51 weeks ago

Collapsing dough

by dkrynauw
1
comment

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 52 weeks ago
3
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Getting into experimenting with challah recipes, or rather ignoring the recipes and attempting a sou... read more →

commented on 1 year ago
5
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 Read more read more →

commented on 1 year ago
0
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I'm still using up the last of my spelt flour from Australia.Read more read more →

posted 1 year ago
2
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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 1 year ago
1
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I apologise in advance if this subject has been covered elsewhere.Read more read more →

commented on 1 year ago
0
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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 1 year ago

overactive starter

by baker-dan
5
comments

I decided to make a sourdough starter about 4 months ago following the recipe in Betinett's "Crust" book.Read more read more →

commented on 1 year ago
3
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I'm not really new to baking, but I've been struggling with my sourdough bread. I have an Italian sourdough starter and I've been using the Coo... read more →

commented on 1 year ago

Shaping

by Evansjohns
1
comment

I am having difficulty in producing loaves with good shape. I have tried using a proving basket but the dough sticks to it.  If I shape it in a bowl d... read more →

commented on 1 year ago

100% Sourdough croissants

by lluisanunez
9
comments

 Hi, My name is Lluïsa and I'm from Barcelona. I've been baking at home for some years bu... read more →

commented on 1 year ago