Beginners

5
comments

Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I was making tomato soup, so ... read more →

commented on 6 years ago
6
comments

Hi, I'm in Montreal Canada, and just joined your site a couple of days ago.  I'm new to sourdough, but have a beautiful starter sitting in my fridge.&... read more →

commented on 6 years ago

Help with starter, please

by canadianmountaingoat
3
comments

Hi sourdough folk,I'm new to this site, and newish to sourdough baking. I've only ever made one loaf, which turned out ok for a very first loaf but I made ... read more →

commented on 6 years ago

Arranging the oven

by Bushturkey
2
comments

Hi.When I bake, I've re-arranged my oven so that I have my steam pan on top, directly beneath the element. I did this to avoid burning the top of my loaves... read more →

commented on 6 years ago
5
comments

Hi,I am new to sourdough baking and I have followed SourDom's beginner blog.Having fed my starter for 7 days now, it is active beyond any descriptions I ha... read more →

commented on 6 years ago

atta flour

by jem
7
comments

anyone have any experience with atta flour?I am yet to make a sourdough loaf, but my yeast in breadmaker doughs were aways with atta flour because it is a ... read more →

commented on 6 years ago

Bread Baking training

by Bushturkey
1
comment

Is there a course I could take on baking? I have books, but I'd like to learn the skills and pick up tips.Is there a course offered in Adelaide?Thanks!! read more →

commented on 6 years ago
8
comments

Hi all I need to learn everything i can about sourdough can anyone help me please and what is the percentages about what is on all the recipes alongside t... read more →

commented on 6 years ago
25
comments

scenario: You are making a sourdough, and have leftover dough from a yeast based recipe, would you put it in your sourdough to bulk it up? Has anyone done ... read more →

commented on 6 years ago

Freezing?

by surfingyogini
2
comments

Hmmm... so, I have a couple of really big assignments coming up and as a great procrastination, I've been baking (3 fruit loaves, 1 batch of bagels and 1 w... read more →

commented on 6 years ago
0
comments

When carrying over a sour starter (using a portion of the old one to make new), the method goes as follows;make starter and rest for 4 hours room tempfeed ... read more →

posted 6 years ago
1
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I make a 60% rye bread with a wheat sourdough starter, with a 7-9 hour ferment. By switching to a rye sourdough starter does anyone know from their experie... read more →

commented on 6 years ago
2
comments

I made my first ever sourdough loaf yesterday, after nursing my starter along all week. I used predominantly rye flour in the loaf, and although it rose, i... read more →

commented on 6 years ago

Restarting Starter?

by surfingyogini
3
comments

Hi all, my sourdough is going really well, the starter bubbles away and the loaves rise really well...but... my starter wont restart so I need to make a ne... read more →

commented on 6 years ago

Five Days!

by cAtdraco
9
comments

I don't understand why more people don't bake bread.  Five days ago I'd never baked bread in my life: I decided to try, so I put some flour and water ... read more →

commented on 6 years ago
4
comments

Okay.  So in general I think I'm doing pretty well with this sourdough business.  I'm intolerant to wheat but can tolerate both rye and spelt qui... read more →

commented on 6 years ago