Sourdough Baking

3
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Any tips on fixing this up?  I bake at around 220 and a 700g loaf take around 50-60 mins until it sounds hollow, its just the crust is like a rock by ... read more →

commented on 3 hours ago

Too long in fridge

by Shirley
2
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My starter has been in fridge and left alone since last winter( about 10 months). It has a grayish color liquid on top but smells good. Can I use it with s... read more →

commented on 1 day ago
1
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Can anyone suggest why my sourdough is not rising in the oven? I am following the recipe exactly and lots of kneading and time to prove. It is looking love... read more →

commented on 2 days ago
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Risatory Success!!For the seasoned bakers this is probably obvious but for struggling newbies like myself, this set up really helped me get my loaf to rise... read more →

updated 4 days ago

Loaves are tender :p

by Jeannie143
1
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I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The bread it makes is lovely bu... read more →

commented on 5 days ago

Advice please!

by jatz13
2
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HiSourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour from Woolies.So if it aint br... read more →

commented on 5 days ago
0
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Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker.Click here for ... read more →

updated 5 days ago

sourdough not sour

by Mr MFA
5
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Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →

commented on 5 days ago
1
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I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as interpreted by guacha cultur... read more →

commented on 6 days ago

Salt

by Jonny782
11
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Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep dough in the freezer and... read more →

commented on 6 days ago
3
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I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just kill the bakers ye... read more →

commented on 1 week ago

When to add salt?

by gongoozler
7
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 I have just been watching a video of Robin Thomson making sourdough at the Beshara School: read more →

commented on 1 week ago

Hello from Greece

by dukegus
10
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Hello,My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make sourdough bread and fr... read more →

updated 1 week ago
11
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I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →

commented on 1 week ago

Moist/sticky crumb

by theoldmancunian
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I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydra... read more →

updated 2 weeks ago

pH question and a pic

by atephronesis
12
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Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →

commented on 4 weeks ago