Sourdough Baking

Bannetons

by PetraR
4
comments

Hi all,I got 4 Bannetons for my Birthday last week, I am over the moon but I just wonder, can I proofe other breaddough than Sourdoughin them?Petra  read more →

commented on 22 weeks ago
1
comment

New to your forum, so here goes:  I've been creating olive sourdough using Nancy Silverton's book for years, and follow her recommendations to... read more →

commented on 22 weeks ago

Sourdough

by Sue Farquhar
1
comment

Hi,I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that I cannot handle.Help pleas... read more →

commented on 22 weeks ago
3
comments

Hi thereNice site - I've dipped in a few times over the years, mainly thinking why is my sourdough always a bit disappointing.  For some reason, e... read more →

commented on 23 weeks ago

Cold climate baking!

by kría-hlökk
2
comments

Hello!I have been baking sourdough bread for some months now and I have always been happy with my loaves but since I found this website I want to do better... read more →

commented on 25 weeks ago

Lazy starter

by Electricboots
6
comments

Hi everyone,I did not think that it would ever come to this, but after I went overseas for 3 weeks my formerly loyal starter has descended into a severe su... read more →

commented on 25 weeks ago
0
comments

I haven't made bread in two years, so while this isn't my first loaf, I am relearning everything, so it might as well be a first loaf!My goals for ... read more →

posted 25 weeks ago

20% spelt loaf

by shasta
2
comments

 I baked this nice loaf of 20% spelt flour yesterday morning. The flavor is really nice. The spelt is the last of some of the flour that Graham sent m... read more →

commented on 25 weeks ago

100% Kamut

by jordan elizabeth
2
comments

I am brand new to this site, but not new to sourdough bread baking. However, I haven't made bread in over a year because of gluten sensitivity. I'm... read more →

commented on 25 weeks ago
0
comments

This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination of the spelt and the rye st... read more →

posted 26 weeks ago
3
comments

Hi EveryoneI have a couple of questions Has anyone ever approached their local Baker to ask if they can come in and watch a shift and see the bakers w... read more →

commented on 27 weeks ago

Bread terms

by 108 breads
0
comments

I added a glossary of bread making lingo to my blog site. I have to admit that I need to refer back to some books, especially on the topic of pre-ferments ... read more →

posted 27 weeks ago

Splitting open

by Greg Dee
2
comments

Hello bakers....I have been baking for a year or so and really enjoying the process and the outcome.... read more →

commented on 28 weeks ago

Pumpernickel Bread

by Edelweiss Baker
3
comments

Hello,I'm new to this forum.  I am a young baker with a small bakery.  Recently, I was asked to make pumpernickel bread.  But I cannot f... read more →

commented on 29 weeks ago
2
comments

Hello Sourdough Companions!Admittedly, I haven't been active in this forum but I'd like to i... read more →

commented on 29 weeks ago
22
comments

 Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order t... read more →

commented on 30 weeks ago