Sourdough Baking

<p>Sourdough bread making!</p>

Rye Bread Recipe

hello there.. in all my years of baking i constantly being asked how to make Rye bread hard from the outside but very soft in the...

Airy sour dough

Hi, i have been looking for a forum like this for ages! Fantastic, just spent a great half an hour looking through posts ☺️ I...

2 comments

Tomato sourdough

Hi all, had great success with making tomato bread. Used tinned tomatoes and puree as liquid. Little bit of chilli to flavour...

Starting my Sourdough Starter

Hi there I have just mixed the ingrediants for Day 1 of the starter and I know this is going to sound dumb but do you put the lid...

5 comments

Going through a form (and dough) slump

I have made yeasted bread for over thirty years, and became interested in making sourdough about a year ago. I follow the Tartine...

2 comments

Can't get Stretch and Fold to develop the dough

I've had now several attempts at Stretch and Fold technique and i just can't seem to get it to develop my do even after 6-8 hours...

1 comment

How to get the perfect texture!??

I've been baking sourdough breads for about 8 months now, and I'm having trouble getting a nice fluffy bread. I've had lots of...

5 comments

SourDough help please

SourDough help please . We seek guidance on achieving our dream texture! Below is our recipe and method and the issue we face,...

4 comments

White flour won't rise

My 100% wholemeal wheat sourdough rises well and makes a fine tin loaf. I use a wholemeal rye starter, 100% hydration, refreshing...

Flying saucer sourdough

Hi, Whilst my sourdough is always really tasty and has a good holey crumb my loaves are always a bit flying-saucer-ish! Also,...

7 comments

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