Sourdough Baking

<p>Sourdough bread making!</p>

Rye Bread

My preference for bread is predominately Rye, I have been happy with progress so far; have baked some loaves that are pretty much...

4 comments

Re-visiting bread making

Beetroot sourdough

Hello all, I'm moving to Australia in the New Year to live with my wife, and have been lurking on the Sourdough Companion site...

4 comments

Help with sticky dough

I have just started baking sourdough at home and am completely addicted. I have basically zero baking experience. So I have about...

11 comments

A year of sourdough

After about a year making sourdough, it's time for the annual holiday party and I'm ready to "go public." Made a nice one for...

2 comments

Sourdough, Slashing, and the Grigne

This is a 75% hydration sourdough, with 3-4 hour initial fermentation and finished ~12 hours in a fridge. Then it was shaped,...

4 comments

At Last.

Battard

At last I now seem capable of consistently baking sourdough loaves that are worthy of the name. These are made using some of Mick...

2 comments

Bubbles but no rise?

Hi! I'm a beginner, trying to make my first sourdough starter. I did it by using 50% rye wholemeal, 50% unbleached wheat flour,...

6 comments

Kamut

I was inspired by other threads on this site, to try kamut flour again; a previous attempt had not been too successful. This time...

Panettone 2011

This year, as in previous years, I am experimenting with Pannettone. This wonderful, but complicated Italian Christmas bread/cake...

15 comments

1st Sour Dough Pane Francesca

After a couple of weeks of gettin my starter working great, I finally baked a couple of loaves. Questions are: 1. The kneading...

4 comments

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