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 →
Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny read more →
Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →
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 →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →
Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →
I made some video instructions for a friend who asked for help using the sourdough. Let me know if you find them useful. Here is the link:http://vimeo... read more →
Hi,Read more read more →
Hello Sourdough Companions!I haven't been active on this forum but I'd like to introduce a w... read more →
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 →
Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →
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 →
I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →
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 →
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 →
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 →
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