Beginners

<p>Making sourdough is easy</p>

Bakers Flour v Plain Flour?

I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...

3 comments
slow, but progress...

slow, but progress...

For my latest loaf: 170g 50% hydration starter 500g Bakers flour 320g water 13g salt Mixed without saly and left for 30mins...

7 comments

Shaping and second rise

My latest questions... I am getting a reasonable dough consistency after first fermentation I think. In terms of shaping I...

3 comments

My latest loaf

For my latest loaf 160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt I mixed it roughly and left...

6 comments

Bulk ferment with single loaf?

If I am just making one loaf, since it doesn't need to be cut, can I put it straight into the prooving basket and give it one...

2 comments

deliciously winey starter

I was given a sourdough starter by a friend who bakes bread regularly. It was a potato and sugar based starter that I have...

4 comments

Starter grows well but quickly

My starter grows really well. Its at 100% hydration aand doubles within an hour of feeding. It has lots of small bubbles and foam...

7 comments

No breadstone: tin or tray?

Pretty straightforward this time... I don't have a breadstone, so would it be best to use a metal tray or loaf tin?

2 comments

Squash after first prooving?

Some methods suggest squashing the dough back down after first prooving. I have been doing this because it seems necessary to get...

2 comments

sourdough starter through the winter

Hi Just wondering if anyone can shed some light on how much temperature will effect my starter and if there are any techniques to...

8 comments

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