Hi, I've been baking sourdough bread for around two years and been quite happy with the results ... read more →
Hi all sourdough people Sourdough.com is currently being upgraded in a big way. Members will so... read more →
Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker.Click here for ... read more →
Hi baking community, First time post, hoping to get some of your thoughts on my bread... and how to imprive it.My bread comes out tasting delici... read more →
I have been trying to make a successful sourdough loaf since 2 weeks now with complete failures.
I think my starter is ok because it floats in water when ... read more →
I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as interpreted by guacha cultur... read more →
Any tips on fixing this up? I bake at around 220 and a 700g loaf take around 50-60 mins until it sounds hollow, its just the crust is like a rock by ... read more →
My starter has been in fridge and left alone since last winter( about 10 months). It has a grayish color liquid on top but smells good. Can I use it with s... read more →
Can anyone suggest why my sourdough is not rising in the oven? I am following the recipe exactly and lots of kneading and time to prove. It is looking love... read more →
Risatory Success!!For the seasoned bakers this is probably obvious but for struggling newbies like myself, this set up really helped me get my loaf to rise... read more →
I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The bread it makes is lovely bu... read more →
HiSourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour from Woolies.So if it aint br... read more →
Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →
Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep dough in the freezer and... read more →
I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just kill the bakers ye... read more →
I have just been watching a video of Robin Thomson making sourdough at the Beshara School: read more →
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