Beginners

<p>Making sourdough is easy</p>

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

Hydration technique

Where can I find simple info on general hydration technique?

10 comments

Wholewheat loaf tips

Hi. After repeating a successful bake of a plain flour sourdough bread, with 10% wholewheat, (thanks in no small part to the help...

2 comments

Problems with the recipe from Nourishing Traditions

Hello everyone! I was mightily impressed when I saw the depth of your sourdough bread baking expertise! I had no idea how...

13 comments

Variation in Sour Dough Starters

I'm new to this site but couldn't find discussion on this topic. If it exists, I'd appreciate a pointer in the right direction...

4 comments

Third attempt - Please Help!!

Hi everyone, just baked my third sourdough loaf and still it comes out quite flat. I used 450g flour (300 whitel, 100 wholemeal...

4 comments

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