Beginners

9
comments

I'm about to bake a couple of loaves and I thought I'd try baking them in a dutch oven but I am a bit trepiditious about the transfer of the proofe... read more →

commented on 1 year ago

torn skin

by Olivier
3
comments

help!my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf before putting it oven or not?... read more →

commented on 1 year ago
6
comments

This is my first sourdough bread, room for improvement I think! 60% white flour, 30% wholewheat... read more →

commented on 1 year ago

This is bad isn't it?

by arcticfox
2
comments

Hi All I have now created a sourdough culture twice.  it has been going beautifully and I was stirring it every other day. On both cultures,... read more →

commented on 1 year ago

Starter--Basil leaves

by cariefox
2
comments

Somewhere in the wee hours of the morning i read something about Greek bread and basil leaves as part of a starter, but now i can't find it and the sea... read more →

commented on 1 year ago
4
comments

I'm having trouble organising my day regarding making sourdough bread!Perhaps this sounds a little daft but I can't work out how to bake when I'... read more →

commented on 1 year ago
2
comments

I've been baking bread for a little while now and was wondering how cheap a loaf I could bake that still turned out to be good quality compared to supe... read more →

commented on 1 year ago

My loaves

by HelenF
20
comments

Latest effort.  This time the first loaf made with the starter that Mum began cultivating at th... read more →

commented on 1 year ago
0
comments

I thought I would put photos of these loaves, as it's the second time I try to follow an actual ... read more →

posted 1 year ago

my first loaves

by seraphyin
5
comments

 Hello, I posted earlier regarding my attempts at starting a starter that had milk/four/sugar. ... read more →

commented on 1 year ago
12
comments

hey there,I recently purchased 2 awesome books on sourdoughs: "wild sourdoughs" by Yoke Mardewi, and "classic sourdoughs" by Ed and Jea... read more →

commented on 1 year ago
9
comments

Hi Folks,So my starter is just over a week old-it's quite active and doubles in volume after a feed but it smells much like nail polish remover.  ... read more →

commented on 1 year ago

First Loaf

by HelenF
2
comments

Well after a thorough refresh, my troublesome rye starter still had those acetone fumes but I t... read more →

commented on 1 year ago

very wet dough,

by Olivier
10
comments

I have increased the hydration of my dough to improve oven spring, which as a result gives me a VERY sticky dough. I don't have a machine, so it's all by h... read more →

commented on 1 year ago
1
comment

gday all,first time poster, long time reader, 6 month baker... re my starter:ive been baking with a rye starter that i was given by a friend, I feed i... read more →

commented on 1 year ago

Sourdough

by Dúnia
4
comments

Hi people, I´ve been trying to make a starter for several times, but it never went right. The first time I thought that it was ok to bake with i... read more →

commented on 1 year ago