Sourdough Baking

<p>Sourdough bread making!</p>

Medium dark rye an immediate success

Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from...

Holey bread!

Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom...

1 comment

My first loaf made in a clay baker

Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am LOVING it! I don't know why I...

1 comment

First time sourdough

Hi. I have just made my own sourdough starter and now bread.The only difference from the original recipe I made was to use a...

5 comments

Gerson Cancer Diet - Need unsalted organic rye bread

Hello, Is anyone making organic (unsalted) rye bread in Northern Ireland? I desperately need it for the special diet (Gerson...

runny starter

My starter is normally of quite a firm consistency but this morning it is really runny like pancake batter....no change in...

7 comments

Trying to find an artisan baker

Hi, we are trying to recrute a baker for our artisan bakery on the wonderful North Norfolk coast UK - we wondered if any one else...

Baking when distracted and you temporarily lack a digital scale

Two good spelt recipes came out of a two-month period with distractions of other projects and breaking appliances (not the oven...

Flat bread, char grilled

Flat bread, rough and ready

Hello bakers, I have been using my unused leaven to make flat breads. Slighly mad concoction but it seems too work. 400gms...

Changed flour, poor results, don't know why

I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat. 825g KA special 85g buckwheat 265g...

4 comments

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