Beginners

starter travel pack

by wishfish
4
comments

I know this topic has been done before and I did try to search for it - unsucessfully... so, here goes...I want to take part of my starter with me on a tri... read more →

commented on 1 year ago
3
comments

 Hi,Read more read more →

commented on 1 year ago

Pretzels

by Olivier
0
comments

I found last night that I didn't have the required flour for the bread I wanted to make, but had... read more →

updated 1 year ago
5
comments

I've been hanging around here for a little over a year now, and had finally despaired of ever making a good sourdough loaf. I had two starters, one I m... read more →

commented on 1 year ago
7
comments

Hi,I have only been baking sourdough for a few months, once or twice a week, but I feel I really should be getting a good loaf by now. All the recipes I ha... read more →

commented on 1 year ago
5
comments

 Hello all,Read more read more →

updated 1 year ago
1
comment

Hi EveryoneJust incase any other beginners are struggling with slashing their loaves please be assur... read more →

updated 1 year ago
2
comments

Hey everyone,Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the lecreuset dish. s... read more →

commented on 1 year ago
6
comments

Hi all,My question is about the protein in flour and its effect on my starter.My starter is 5 month ... read more →

commented on 1 year ago

autolyse

by Olivier
3
comments

G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the leaven is added. In T... read more →

commented on 1 year ago

loaf size...?

by wishfish
1
comment

I was just wondering what kind of effect, if any, the size of a loaf has on handling the dough, shaping, proofing and oven spring.My instinct is that small... read more →

commented on 1 year ago

proofing box

by Olivier
7
comments

The litereature I own on sourdough make reference to a proofing box to regulate the temperature accyrately. does anyone use one? have you found it essentia... read more →

commented on 1 year ago

sugar

by Olivier
3
comments

From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am curious about the us... read more →

commented on 1 year ago
17
comments

Hi all, I was recently advised that one shouldn't make a starter culture in Australia because the bacteria/yeasts are not as good for you as those in count... read more →

commented on 1 year ago
5
comments

Finally, a loaf I'm halfway proud of.... The crumb of the most recent loaves wasnt' qui... read more →

commented on 1 year ago

my first attempts

by wishfish
2
comments

Here are the results of my latest baking effort. I posted these photos on my earlier post but I... read more →

updated 1 year ago