Sourdough Baking

<p>Sourdough bread making!</p>

Holy-ness

I have a very active starter, and I've got the crispy crust technique down pat, I just can't seem to get that lovely uneven-large...

9 comments

100% Rye

Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and just go head first into 100...

5 comments

hydration...

So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...

9 comments

Convection microwave oven

Hi all, I am going to be creating an extremely small living area in the city soon, as our main dwelling will be our country house...

4 comments

too massive, doesn't raise

My starter smelled fine and bubbled when i kneated in more flour. I let it raise for 1 hour and it raised a little. Then i baked...

3 comments

Super hydrated dough - beautifully proofed but stuck to linen

Hi, I have had a couple of recent experiences of dough sticking to the proofing linen and becoming very difficult to transfer...

1 comment

Getting the right crumb

Hi there everyone! I am a Pastry Chef and have a few years working in the industry, but I have only just started getting into...

3 comments

Freshly milled flour

With help from this forum, I have been able to get good results with the tartine basic sourdough recipe. Recently, I have been...

5 comments

Stiff dough

I'm relatively new to using a levain, but not new to bread baking. I used to use a bread machine for kneading (I have wonky...

2 comments

Sourdough/homebrewing

Hi all. I was hoping to get some ideas on what has been going wrong with my sourdough. I got a starter going years ago, turned...

1 comment

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