Sourdough Baking

Tasty Brick

by salsaff
1
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Hi,Read more read more →

commented on 6 hours ago
1
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My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 6 days ago
9
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Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →

commented on 1 week ago
1
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Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →

commented on 1 week ago

Digital scale addiction

by 108 breads
6
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In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread. read more →

commented on 2 weeks ago
0
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Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →

posted 2 weeks ago

Holey bread!

by jillyD
1
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Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking?  It runs roughly ⅔  from the bottom.  Looks... read more →

commented on 2 weeks ago
1
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Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am ... read more →

commented on 2 weeks ago
5
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Hi. I have just made my own sourdough starter and now bread.The only difference from the original re... read more →

commented on 4 weeks ago
2
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Hello Sourdough Companions!Admittedly, I haven't been active in this forum but I'd like to i... read more →

updated 5 weeks ago
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Hello,Is anyone making organic (unsalted) rye bread in Northern Ireland?  I desperately need it for the special diet (Gerson Cancer Therapy) that I... read more →

posted 7 weeks ago
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Hi All,Back lurking about the boards again...thought i'd post a bake i did last week for my nephew's... read more →

commented on 7 weeks ago

runny starter

by janisem
5
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My starter is normally of quite a firm consistency but this morning it is really runny like pancake batter....no change in hydration.  Is it still saf... read more →

commented on 7 weeks ago
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Hi, we are trying to recrute a baker for our artisan bakery on the wonderful North Norfolk coast UK ... read more →

posted 7 weeks ago
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Two good spelt recipes came out of a two-month period with distractions of other projects and breaking appliances (not the oven). Two lessons: Spelt is goo... read more →

posted 7 weeks ago
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Hello bakers,Read more read more →

posted 9 weeks ago