When a bread recipe calls for a sponge, which usually includes the yeast in dry form, can one use a sourdough starter instead? read more →
I've just stirred up my two Elsies and doubt that either of them will be able to raise bread dough for awhile yet, but I've also refreshed the buttermilk s... read more →
It's from a bread book by Martha Rose Shulman and there's none of this having to pitch out most of it every time it's fed. I'll let you know how it g... read more →
Hi folks,am very excited to have found this website as I've had an interest in sourdough cultivation and baking for some time.I'm in the process of making ... read more →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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