Warning: Table './sourdoug_sc/watchdog' is marked as crashed and should be repaired query: INSERT INTO watchdog (uid, type, message, variables, severity, link, location, referer, hostname, timestamp) VALUES (0, 'php', '%message in %file on line %line.', 'a:4:{s:6:\"%error\";s:23:\"recoverable fatal error\";s:8:\"%message\";s:57:\"Object of class stdClass could not be converted to string\";s:5:\"%file\";s:45:\"/home/sourdoug/public_html/includes/theme.inc\";s:5:\"%line\";i:1854;}', 3, '', 'http://sourdough.com/forum/sourdough-baking?page=1', '', '54.196.132.74', 1412255374) in /home/sourdoug/public_html/includes/database.mysql.inc on line 135
Sourdough Baking | Sourdough Companion

Sourdough Baking

4
comments

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

updated 6 weeks ago

Looks are not everything

by 108 breads
0
comments

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 7 weeks ago
1
comment

Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →

commented on 8 weeks ago
0
comments

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 9 weeks ago

First banneton

by Towerpod
0
comments

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

updated 9 weeks ago
1
comment

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 11 weeks ago

Digital scale addiction

by 108 breads
6
comments

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 12 weeks ago
0
comments

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 12 weeks ago

Holey bread!

by jillyD
1
comment

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 12 weeks ago
1
comment

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

commented on 12 weeks ago
5
comments

Hi. I have just made my own sourdough starter and now bread.The only difference from the original re... read more →

commented on 14 weeks ago
0
comments

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 17 weeks ago

runny starter

by janisem
5
comments

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 17 weeks ago
0
comments

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

posted 17 weeks ago
0
comments

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 17 weeks ago
0
comments

Hello bakers,Read more read more →

posted 19 weeks ago