Beginners

<p>Making sourdough is easy</p>

My first Sourdough loaf...

Well it has been an interesting road with the Starter, I had a batch that smelt like vomit so had to discard that lot, then I...

3 comments

Family collapse laughing at collapsed dough — please help!

Russian rye

Many years ago, I used to make a fairly successful 100% wholegrain rye. The recipe called it a 'russian sourdough', and it was a...

12 comments

First few goes

Hi folks, Now have a very lively culture brewing in too many jars and taking up too much space in a fridge that is very petite. I...

1 comment

Baking in microwave

Hi, Everytime I bake a dough in my microwave, I dont get the sponge effect. Rather it becomes crispy. Can anyone please tell me...

Knead Help

Just had my fifth attempt and still producing flat objects like large Jiffy bags. The taste is OK but the appearance is...

17 comments

how does the ratio of sourdough starter / dough effect bread baking??

A hearty "Hello" to all ! I am sure glad I found you! A year ago I have made a few attempts at sourdough baking, not bad, not...

10 comments

Dough does not hold it's shape

Whenever I want to bake a bread without a tin the dough does not hold it's shape during rising. I use 1 cup 100% hydration...

4 comments

barm

Hi. I am reading the bakers apprentice, and noe am making Pumpernikel, one of my favorites! My question is; the starter for this...

1 comment

Fluoridated tap water

I have been trying to raise a starter for three weeks and have got something which bubbles but never 'explodes out of the jar',...

3 comments

Starter questions from beginner

1. The temperature in my house is around 16degC (and I don't have an airing cupboard). Can I get anywhere by leaving a developing...

2 comments

Pages