Sourdough Baking

Sourdough bread making!

Poolish

Hi all, Andrew Whitely of bread matters uses a "production sourdough" in many of his recipes. Is this essentially the same thing...

6 comments

date paste

Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added...

2 comments

Looking for bread making classes - England

The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on...

2 comments

Awesome bread from combination of ingredients

This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal...

1 comment

Nice sandwich bread - cornmeal and bread flour

Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as...

Few questions on starter and recipe formulation

Hey all! I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to...

2 comments

White bread with unusual whole grains

Bread #65

This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh my! Did a sponge, autolyse and...

Why does my dough look like a giant sponge

Hi, I did my starter, my sponge and my dough. My dough, however, turned out to look more like a giant sponge. Can anyone tell me...

1 comment

Onion bread

Hi to all, it has been a while since I have been on the forum but I still bake a batch almost every week. My partner asked me...

Hydration

I am new to sourdough but have succesfully got my starter going, my first loaf was OK but i think i left it too long and it...

2 comments

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