Sourdough Baking

Splitting open

by Greg Dee
2
comments

Hello bakers....I have been baking for a year or so and really enjoying the process and the outcome.... read more →

commented on 1 year ago

Pumpernickel Bread

by Edelweiss Baker
3
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Hello,I'm new to this forum.  I am a young baker with a small bakery.  Recently, I was asked to make pumpernickel bread.  But I cannot f... read more →

commented on 1 year ago
22
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 Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order t... read more →

commented on 1 year ago
6
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Hope someone may have some suggestions on things I could do to improve my sour dough bread.  I was given a starter last year and have been making brea... read more →

commented on 1 year ago
3
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This post is about my hand mixing and baking 112kg of dough while I was in Darwin. While this will n... read more →

commented on 1 year ago
0
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Tried this recipe twice due to demand at home for a sandwich bread. Added coconut oil and honey. Dou... read more →

posted 1 year ago
2
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Hi Everyone First a thankyou to Farinam for your help with the starter that smelt like nail pol... read more →

commented on 1 year ago
5
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For some reason my last few bakes have been cracking quite badly around the edges on the bottom of the loaves. Anybody any idea what would cause this? ... read more →

commented on 1 year ago
0
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For some reason my sourdoughs are not rising so much on the second prove as they used to, anybody any idea why this would be? read more →

posted 1 year ago
3
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Hi. Could anybody tell me what the core temperature of the sourdough should be just before baking? We retard sourdough overnight after shaping, then b... read more →

commented on 1 year ago
8
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Evening from the uk, found this wonderful forum and had to sign up.ive been baking yeasted  bre... read more →

commented on 1 year ago
1
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After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain einkorn seemed to loose wi... read more →

commented on 1 year ago
3
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I am thinking of growing einkorn, as it is suppsoed to have a wonderful flavor, but I am unsure of how best to dehull it.  Any suggestions? read more →

commented on 1 year ago

Where have my bubbles gone?

by devonbreadboy
3
comments

HelloI'm new to sourdough baking, having now made four loaves (I've been baking yeast bread for three years).My first loaf was fantastic, full of t... read more →

commented on 1 year ago
11
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Hi,Read more read more →

commented on 1 year ago
0
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I killed my  starter last winter. It dies a horrible death turnign to acetone smelling goo and refusing to wash out.I killed it by not having a warm e... read more →

posted 1 year ago