Sourdough Baking

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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 →

updated 5 weeks ago

Loaves are tender :p

by Jeannie143
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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 →

commented on 5 weeks ago

Advice please!

by jatz13
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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 →

commented on 5 weeks ago

sourdough not sour

by Mr MFA
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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 →

commented on 5 weeks ago

Salt

by Jonny782
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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 →

commented on 5 weeks ago
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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 →

commented on 5 weeks ago

When to add salt?

by gongoozler
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 I have just been watching a video of Robin Thomson making sourdough at the Beshara School: read more →

commented on 6 weeks ago

Hello from Greece

by dukegus
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Hello,My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make sourdough bread and fr... read more →

updated 6 weeks ago
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I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →

commented on 6 weeks ago

Moist/sticky crumb

by theoldmancunian
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I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydra... read more →

updated 7 weeks ago

pH question and a pic

by atephronesis
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Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →

commented on 9 weeks ago
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 Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →

commented on 9 weeks ago
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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 9 weeks ago
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A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 9 weeks ago

Texture of my sourdough

by Twoxmelles
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Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →

commented on 10 weeks ago

Re Oven Plans

by jaymacelec
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Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny  read more →

commented on 10 weeks ago