Sourdough Baking

20
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OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread with it but it'... read more →

commented on 23 hours ago
4
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Hello Sourdough Companions!I haven't been active on this forum but I'd like to introduce a w... read more →

updated 3 days ago
0
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A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 1 week ago

Looks are not everything

by 108 breads
0
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I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →

updated 1 week ago

Tasty Brick

by salsaff
5
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Hi,Read more read more →

commented on 2 weeks ago
1
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Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →

commented on 2 weeks ago
3
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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 2 weeks ago
0
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Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →

updated 3 weeks ago

First banneton

by Towerpod
0
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I all,  new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →

updated 3 weeks 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 5 weeks 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 5 weeks 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 6 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 6 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 6 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 6 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 8 weeks ago