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Here is my latest creation! I borrowed the Idea from "local Breads" for this Buckwheat Batard. Overall I am happy with the bake...
Hello fellow sourdough bakers! I'm hoping you can give me some advice. I've been baking sourdough bread for nearly a year now, I...
I have a very active starter, and I've got the crispy crust technique down pat, I just can't seem to get that lovely uneven-large...
Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and just go head first into 100...
So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...
Hi all, I am going to be creating an extremely small living area in the city soon, as our main dwelling will be our country house...
My starter smelled fine and bubbled when i kneated in more flour. I let it raise for 1 hour and it raised a little. Then i baked...
Hi, I have had a couple of recent experiences of dough sticking to the proofing linen and becoming very difficult to transfer...
Hi there everyone! I am a Pastry Chef and have a few years working in the industry, but I have only just started getting into...
With help from this forum, I have been able to get good results with the tartine basic sourdough recipe. Recently, I have been...
