Beginners

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

BBQ Sourdough

by qiuruzheng
8
comments

Had some success making sourdough in my ceramic BBQ. Here is a link to a pic: http://picasaweb.google.com/home?tab=nq ... official_s The BBQ can be found... read more →

posted 7 years ago
1
comment

In proving the dough for direct yeast and levain/yeast dough I have been ensuring that the dough is at 24-28 deg C at the start of proving. My normal room ... read more →

posted 6 years ago

Starter recipe

by bakermark
7
comments

G'day everyone I'm new to the sour dough world.Can anyone tell me if a starter can only be the same amount of flour and water or can it be more flour less ... read more →

posted 7 years ago
3
comments

Unfortunately, I cannot seem to find good bread flour that has a protein content over 11% (looked for Laucke, cant find anything except bread machine mixes... read more →

posted 7 years ago
6
comments

I made my first sourdough loaf yesterday, from a stiff starter than I began a little over a week ago following a recipe from a cookbook. The bread turned ... read more →

posted 7 years ago
30
comments

Hi all, I'm new to the forum (great discussions!) but have been following things for a few months now. I'm currently living in China and due to the terrib... read more →

posted 7 years ago
2
comments

hey all, I was on here a while ago with some beginner questions and got some great help... i've been plugging away at a basic s/d recipe and getting better... read more →

posted 7 years ago

Second Proof

by Barry
12
comments

The main problem I'm having is after the second proof. I'm doing the second proof in a 20cm round colinder lined with a cloth. The first time I did it I he... read more →

posted 7 years ago
5
comments

Followed a similar method as before using 1 cup of beer, teaspoon of bread improver and straight from fridge to proving basket. Tastes great. Kneading time... read more →

posted 7 years ago

Easy Sour Dough

by Barry
4
comments

Hi All, I've successfully created a couple of loaves after 1 months break. Driven by the bland taste of most of the bread bought in shops I reached for my ... read more →

posted 7 years ago

A decent loaf!

by iLikePie
9
comments

hey all, this is probably my 6th (ish) batch of sourdough I've made. I'm still working with a basic recipe from SourDom's blog, because I want to get the t... read more →

posted 7 years ago
2
comments

Hi all, I'm a new member here butI have been around reading all your inspirational post for a while. Thanks so much for the inspiration. I finally baked my... read more →

posted 7 years ago
3
comments

I pruchased Banneton that are lined with canvan. They are used and I see are slightly moldy on the bottom of th canvas. Any suggestions hoe to clean it? ... read more →

posted 7 years ago
23
comments

If the recipe calls for 3 cups of starter and I've got 1 cup of cold starter in the fridge whats is the best way to get it to 3 cups keeping the acid level... read more →

posted 7 years ago