Sourdough Baking

Sourdough bread making!

How do improve oven-spring

Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...

Fresh from the oven

Fresh from the oven. Whole-wheat-honey-poppyseed-flax. Lovely flaxy nutty aroma.

3 comments

Just baked !

This loaf just came out of the oven. I baked two loaves which were made of same dough. The other one is not good as this. I baked...

3 comments

Cooking in tins

I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...

4 comments

consistancy tip

I have read the forum from afar and decided to post a way of baking the bread every day that produces a consistent size and look...

2 comments

Disappointed ;-)

After proving in fridge

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10 comments

No Wholes

I'm making some really good bread. I share it with others who live in my apartment block and they love it, but I'm really...

14 comments

Maintaining starter and dough at temperature

Hello all, I live in a cold house where it's typically around 13 degrees C in the winter. I make bread a lot but not the...

14 comments

Getting better...

Here are some pictures of my new loaves with new starter. I feel that my sourdough breads are getting better in terms of...

7 comments

Crumb structure

Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...

6 comments

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