i put it in a fridge bit late (it was at its peak)
good thing is that after being there few days smell went back to fruity
so my question i... read more →
I have always wondered how you figure out how much dough will fit into a banneton or baking tin so that it will just neatly rise to the top and not overflo... read more →
I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading technique. Bulk fermenta... read more →
I made a great chef, starter and bread
the book I was following then said to put the reamining chef into the fridge in an airtight container and fee... read more →
I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the loaf after proofing? For my... read more →
OK, long time bread baker first time sourdougher.
I need to know how to go about making my loaf, starting with... the starter.
I know I should start with e... read more →
after week of nice fruity smell my starter is gone back to sour milk smell
would the low temperature in melbourne be resposible for this?
what to do? what ... read more →
I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic tutorials. So I'm going to ba... read more →
My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't risen as much as previous... read more →
Hey all. I've been lurking around this forum for a while now. I have decided to enter the world of sourdough, but to do it right, and I guess that means ... read more →
Hi again one and all,
I'm 'sourpuss'-the natruopath who started this sourdough Barley thread.
I'm absolutely amazed at the efforts you're all making on beh... read more →
photo is coming as soon i pull this thing out of the owen
hydration ~80% does strange things to your bread read more →
I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust?
salt read more →
use it or not too use it?
those that seen my posts know that my bread isn't perfect but while trying different ways of working on my dough i notice not muc... read more →
while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got couple of yeast problems that ... read more →
I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some rise in the oven but it wa... read more →
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