Sourdough Baking

<p>Sourdough bread making!</p>

The quest for flour

Hi there! I’ve made some improvements in my technique over the last two weeks; my sourdough culture is now stabilized (no more "...

4 comments

Updated our website

Hi, We've just updated our website adding a new section, "Bake Day Routine" that shows, in a simple form, what we do on a typical...

1 comment

Back on track, with kamut+whole wheat bread

I’ve had my share of failures over the last few days. It seems that I would make a different mistake at each attempt. Here are a...

1 comment

Sourdough

I have a comercial rational combi oven that will bake with steam as well as heat and add a shot of steam on request is there a...

5 comments

Oven spring uneven... bread tore open one side!

This is my first attempt at a 100% sifted wheat bread, e.g. a "whole flour white bread". I think I’ll make every single mistake...

4 comments
Final result - Pain blé/seigle

At last, a decent sourdough bread (85% sifted wheat 15% rye)!

Now that my sourdough culture is stabilized (it went crazy last week, digesting flour really fast and bubbling out of control), I...

3 comments

Rise and oven spring is not very good. Would welcome suggestions.

I am new at sourdough baking although I have made a few loaves, one whigh was the first one with this new starter came out fairly...

4 comments
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Big Holes in Sourdough

Please help. Any suggestions would be appreciated. We've been having this problem, having big holes in sourdough, for a while now...

8 comments

Country Loaf

Hello all, My country loaf came out especially well today and I thought I'd share. Bread Flour 80% Rye 15% Whole Wheat 5% Water...

5 comments

First 2 attempts at sourdough bread

Hi! I’m new here and new to sourdough bread baking. I live in Bromont, Quebec, Canada. We have a very good local bakery and the...

4 comments

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