For some reason my sourdoughs are not rising so much on the second prove as they used to, anybody any idea why this would be? read more →
Hi. Could anybody tell me what the core temperature of the sourdough should be just before baking? We retard sourdough overnight after shaping, then b... read more →
Evening from the uk, found this wonderful forum and had to sign up.ive been baking yeasted bre... read more →
After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain einkorn seemed to loose wi... read more →
I am thinking of growing einkorn, as it is suppsoed to have a wonderful flavor, but I am unsure of how best to dehull it. Any suggestions? read more →
HelloI'm new to sourdough baking, having now made four loaves (I've been baking yeast bread for three years).My first loaf was fantastic, full of t... read more →
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I killed my starter last winter. It dies a horrible death turnign to acetone smelling goo and refusing to wash out.I killed it by not having a warm e... read more →
Hi folks,After a little reading online and in books, I started my starter last September and I&rsquo... read more →
Hi,I tried my second sourdough following the beginners guide on this site. It tasted good but there were a couple of problems and I was hoping I could get ... read more →
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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 →
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 →
Hi All and Greetings from New Zealand. I have been baking using my own starter for a few months and ... read more →
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 →
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