Sourdough Baking

Sourdough bread making!

When do I add my mix-ins?

The recipe I've been following calls for a bulk fermentation overnight at room temperature. I thought I would get a little...

5 comments

Yeast Time, Time and now yeast

Hi there! Im doing all sorts of experiments at the moment with my bread. Untill now I have only baked with my starter, making a...

sourdough with starter from forum....

Hello everybody! I´ve recently got my starter set to bake, following the instructions from the forum "starter from scratch", and...

5 comments

Ovens - use fan or not?

I'm new to sourdough baking. This is a very simple question... My oven has the option of use with or without the fan. What would...

6 comments

pH question and a pic

Today's offering...

Hi all, I have learned so much here in the few months that I have been lurking around! I made my first sourdough frisbee about 4...

12 comments

Keep it simple!!

Hello to you all. You are probably fed up with amateurs railroading your lovely site with silly questions and I am no exception!...

8 comments

Just checking on my method

I have been baking sourdough for three years on a more or less weekly basis. I usually make two loves from around 500 grams of...

5 comments

My sourdough is so flat

Hi everyone, I have finished another loaf in my (so far) short sourdough-on-weekends-career and although the result was a "...

11 comments

Metal mixing bows and utensils

Why is it when you ask advice about baking sourdough that so often the advisor says not to use metal mixing bowls or utensils...

6 comments

to retard or not to retard ...

Hi All - I have been using an overnight retard in a domestic fridge a few time lately, but the dough, kept in a banneton and a...

1 comment

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