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I received my sourdough starter about 2 weeks ago, starting reviving as per instructions and it doubled in size in day 2 or 3...
Hi Today I baked my first edible loaf. What an exhausting long day. I used my 3 week old Sourdom recipe starter, and followed the...
Many questions seem to revolve around feeding a starter (how much, how long, what temp, etc.) prior to baking, that I kept track...
I've been experimenting adding other ingredients to my sourdoughs, making a few fruit breads, cheese breads, bread sticks etc and...
After some inital struggles, I have been doing pretty well with my whole grain wheat bread, using sourdom's Pane Francesa recipe...
Anyone else wonder about following a thread on sourdough rye bread, and coming to the end with AP, enriched white, or maybe whole...
This was my results from todays bake! All were made with my newly aquired starter from Graham at Companion Bakery in Oatlands,...
After having some success with baking Tartine country bread, and a couple of other sourdough recipes gleamed from the forum, I am...
As the discussion on sourdough organisms, flavor, and sourness goes on, I would suggest reading two long pieces which might help...
Came across this today in my search for bulk bread flour in Sydney. It would be interesting to know what flour forumites use for...