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Now that my sourdough culture is stabilized (it went crazy last week, digesting flour really fast an... read more →
Hiya Friends of Ferment! I wanted to post some pics of bread I baked along with the healthy sta... read more →
Although I'm not new to baking bread, this is my first forray into baking totally wild sourdough. It... read more →
Hello all, My country loaf came out especially well today and I thought I'd share. &nb... read more →
Hi! I’m new here and new to sourdough bread baking. I live in Bromont, Quebec, Canada. We have a very good local bakery and the baker (from Rouen, Fr... read more →
Hi,After years of baking bread and always going to get round to making sourdough bread, my first loa... read more →
Dear Sourdough Community,The internet sure is an amazing place.I grew up in Northern California, deep in the Redwood forest. My mother used to bake bread e... read more →
It got a little aggressive in the spring on one side, my blade hung up a little when I scored it but still a nice loaf.You can see where my blade got stuck... read more →
Hi all this is my first post I like this site and community a lot, thanks for the so many tips I learnt over time!i am looking for advice as I feel my doug... read more →
The storm has come and it has delivered as promised. Here on the South Shore of Long Island where I ... read more →
Hello everyone. I have been baking bread for about a year now. However I am just starting with Sourdough. I started 3 days ago. It all looks very good. I h... read more →
Hello there! I'm having a run-in at the moment with supermarket giant Morrisons and the local Trading Standards and need some support. I noticed a few ... read more →
I bake at home. My loaves are crumbly and soft on the inside, brown on the outside. I usually add a bit more flour to the mix if it needs, but I usually ke... read more →
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Hello all.I like the look of tiny blisters on some of my loaves.But getting them seem to be a hit or miss kind of thing.. How can I get more blisters ... read more →
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