Sourdough Baking

<p>Sourdough bread making!</p>

PROBLEM TRANSFERING FROM BANNETON TO DUTCH OVEN

I'm having a hard time transfering my dough from the banneton to the heated dutch oven without collapsing or misforming the loaf...

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NEW KITCHENAID MIXER

I just bought a new KitchenAid Professional 600 mixer. I've never used one before. My first loaf is in its bulk rise, but I fear...

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First ever sourdough bake off- tips for next loaf, especially convection oven temperatures for different types of loaves

My first sourdough loaves

I am quite happy with my first ever loaves of sourdough. The white loaf I made I'm particularly happy with- it tasted as good if...

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Observations & working with whole wheat thanks to new grain mill

Hi all I've been making some pretty decent bread recently using.. - a basic masterstock style starter - white flour at 12%...

Starter Types

Hi everyone. In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and Liquid. Both produce...

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New banneton stock has arrived!

New banneton stock has arrived! https://www.facebook.com/SourdoCompanion/photos/a.10150952927881376.426527.37052771375/...

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Sourdough cinnamon rolls

Do I freeze cinnamon roll made our of sourdough before I bake or afterwards? I haven't tried either yet-- don't want to waste the...

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Managing the temperature of sourdough in a warm climate

Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making...

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Crusty situation

So I have been baking sourdough for around two years now and I can now consistantly bake a pretty decent loaf, however I am still...

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baguette tray for sourdough

To the person in New Zealand looking for stainless steel tray for sourdough baguettes, look at aussiepan.com.au site. we can make...

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