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Sourdough Baking | Sourdough Companion

Sourdough Baking

2
comments

Hi Everyone First a thankyou to Farinam for your help with the starter that smelt like nail pol... read more →

commented on 1 year ago
5
comments

For some reason my last few bakes have been cracking quite badly around the edges on the bottom of the loaves. Anybody any idea what would cause this? ... read more →

commented on 1 year ago
0
comments

For some reason my sourdoughs are not rising so much on the second prove as they used to, anybody any idea why this would be? read more →

posted 1 year ago
3
comments

Hi. Could anybody tell me what the core temperature of the sourdough should be just before baking? We retard sourdough overnight after shaping, then b... read more →

commented on 1 year ago
8
comments

Evening from the uk, found this wonderful forum and had to sign up.ive been baking yeasted  bre... read more →

commented on 1 year ago
1
comment

After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain einkorn seemed to loose wi... read more →

commented on 1 year ago
3
comments

I am thinking of growing einkorn, as it is suppsoed to have a wonderful flavor, but I am unsure of how best to dehull it.  Any suggestions? read more →

commented on 1 year ago

Where have my bubbles gone?

by devonbreadboy
3
comments

HelloI'm new to sourdough baking, having now made four loaves (I've been baking yeast bread for three years).My first loaf was fantastic, full of t... read more →

commented on 1 year ago
11
comments

Hi,Read more read more →

commented on 1 year ago
0
comments

I killed my  starter last winter. It dies a horrible death turnign to acetone smelling goo and refusing to wash out.I killed it by not having a warm e... read more →

posted 1 year ago

change in starter

by mickeypizza
6
comments

Hi folks,After a little reading online and in books, I started my starter last September and I&rsquo... read more →

commented on 1 year ago

Loaf 2, Help

by beardedwonder
1
comment

Hi,I tried my second sourdough following the beginners guide on this site. It tasted good but there were a couple of problems and I was hoping I could get ... read more →

commented on 1 year ago

Too much spring - Part 2!

by Homebrew 60
0
comments

Read more read more →

updated 1 year ago

Rye flour

by shoshanna
4
comments

HiI live in Adelaide suburbs (south) and am a weekly sourdough baker.  I have a 6 month old 60/40% AP/Rye active healthy starter (raised using SourDom... read more →

commented on 1 year ago
3
comments

The weather here became quite hot lately (in high 80's to 90;s) and somehow my sourdough starter has become a yellowish color. It does not really smell... read more →

commented on 1 year ago

Too much Spring?

by Homebrew 60
20
comments

Hi All and Greetings from New Zealand. I have been baking using my own starter for a few months and ... read more →

commented on 1 year ago