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