Beginners

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

My First loaves

by kilroy
6
comments

Well - 1 week and 1 day after I started my starter, I made my first loaves. Yesterday ( saturday 1 week after starter) I mixed 1 pound of Rye flour and 1 p... read more →

posted 6 years ago
3
comments

Ok, so I worked out my issues with my starter and my first loaf turned out sort of ok. Here's the story. I had my starter going for 8 days before I attempt... read more →

posted 6 years ago
4
comments

Hi there, You have all been so helpful to each other, I wonder if someone could help me. I stumbled across a sourdough starter recipe by pure chance a week... read more →

posted 6 years ago
0
comments

The blog and tutorial facility is currently offline due to a spam attack. Basically this facility fell to bits. We are preparing a new web site which will... read more →

posted 6 years ago
3
comments

Okay - I would have checked the tutorials - but they are unavailable. I have got my starter going, found a recipe online that looked and sounded like it wo... read more →

posted 6 years ago
7
comments

I made sourdough breads couple of times, but never thought of going almost exclusively sourdough. I have read a lot about sourdough in books and on web-sit... read more →

posted 6 years ago

TASTE

by jackew
5
comments

I have been baking with a starter that was supposedly started 50 years ago for about 4 years now. It rises the dough just like the yeast I previously used ... read more →

posted 6 years ago

Folding 1/3's

by Barry
9
comments

I've been trying to achieve the large extended holes in my bread. Using Dan Lepards recipe he say's to achieve this you need to fold the dough in thirds ov... read more →

posted 6 years ago
2
comments

Does sour dough increase the nutritional value of bread? read more →

posted 6 years ago

NZ flour!

by Nicky
2
comments

Hi there! I have just moved from Tasmania back to NZ and once again I am having difficulty finding some decent flour. In Tassie, I was using Lauke (?) Wall... read more →

posted 6 years ago
3
comments

Hello I have taken some great advice and used Sourdoms recipe and hints and my starter is looking fantastic. I used 100g of freshly milled wholewheat flou... read more →

posted 6 years ago

Hard Bread

by Barry
8
comments

After 3-4 days my Sour dough becomes very hard - it's great to toast but hard to cut. I've bought Rye sour dough and it also goes hard after a few days. Is... read more →

posted 6 years ago

Right On

by Barry
0
comments

I found this piece on the internet the other day and felt the first paragraph sumed up for me why I enjoy making bread. Thought other's in this forum may ... read more →

posted 6 years ago

books and other info!

by Ms Monny
3
comments

Hello everyone! I am a very new SD maker and as yet have not started on my 'starter'. I bought today some freshly milled whole wheat flour and I will buy ... read more →

posted 6 years ago