Sourdough Baking

<p>Sourdough bread making!</p>

Overproofed?

Overproofed?

I'm trying to find a balance between long proofing times for extra sour flavor and a nice golden crust. I think it's overproofed...

23 comments

It looks like a rabbit !

A rabbit with big eyes ...

4 comments

How do you retard your loaf? Getting tears.

How do you guys retartd your loaves overnight in the fridge? I free shape my loaves and leave them covered by a big bowl on...

3 comments

wholewheat and rye starter

kia ora from new zealand i have been following your fantastic sourdough starter recipe and loving the bread i am baking. but i...

1 comment

Starter

I purchased a starter a couple of weeks ago but have not had the opportunity to reactivate it. How long does it last and is it...

2 comments

Crust Problems

I'm pretty new to this so I'm still working the kinks out. One of the problems I'm having is getting a nice golden brown crust. I...

12 comments

Help me get a taller bread!

I have made Shiao-ping's wholemeal a l'Ancienne ( http://www.sourdough.com/recipes/pain-l%E2%80%99ancienne-two-modified-ve... )...

6 comments

Questions about rise and oven spring and degassing

I think I'll explain my procedure and tell you as I go where I have questions for my 40% spelt, 40% kamut, 20% rye bread: After...

2 comments

woodfired sourdough tasmania

hi there, i have been baking woodired sourdough twice a week for the last few months. i feed my starter at 100% hydration &...

5 comments

Success! At last!

Hi Everyone I started my sourdough project in February and have had inconsistent results so far - one loaf is good then the next...

6 comments

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