Sourdough Baking

Moist or dry?

by Josho
3
comments

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 →

commented on 1 year ago
5
comments

HiRead more read more →

commented on 1 year ago

Help with Blisters

by rmorillo
5
comments

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 →

commented on 1 year ago

White Leaven Loaf

by dmkentish
1
comment

Hi Everyone,As I mentioned previously I have been baking sourdough for 12 months now and am starting... read more →

commented on 1 year ago

Ciabatta & Focaccia

by Bakery Chef Anders
2
comments

just testing my new sourdough, what do you think ?? read more →

commented on 1 year ago
3
comments

I received my sourdough starter about 2 weeks ago, starting reviving as per instructions and it doubled in size in day 2 or 3.  Since then I have been... read more →

commented on 1 year ago
2
comments

Since my concerns this morning (see previous post), I took to baking 'with gay abandon' or 'what the heck in modern language.  After cutti... read more →

commented on 1 year ago
5
comments

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commented on 1 year ago
0
comments

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posted 1 year ago
1
comment

I've been experimenting adding other ingredients to my sourdoughs, making a few fruit breads, ch... read more →

commented on 1 year ago

My ''perfect'' loaf

by Kjqolhede
7
comments

The time is 11.48pm in Denmark right now, and i've finally made the loaf i've been searching for! Wo... read more →

commented on 1 year ago
0
comments

After some inital struggles, I have been doing pretty well with my whole grain wheat bread, using so... read more →

posted 1 year ago

Easy daily routine

by bakerjohn
6
comments

After having some success with baking Tartine country bread, and a couple of other sourdough recipes gleamed from the forum, I am trying to fit baking into... read more →

commented on 1 year ago

Roggenvollkornbrot

by Jeremy
24
comments

Been busy of late, but I finally and successfully made a whole grain rye bread, even milled the grain at home and well it's on my site www.stirthepots.com ... read more →

commented on 1 year ago
4
comments

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commented on 1 year ago

Yeast and bacteria

by Fred Rickson
1
comment

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commented on 1 year ago