Sourdough Baking

26
comments

OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread with it but it'... read more →

commented on 3 days ago
12
comments

Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →

commented on 4 days ago
12
comments

 Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →

commented on 1 week ago
0
comments

I made some video instructions for a friend who asked for help using the sourdough. Let me know if you find them useful. Here is the link:http://vimeo... read more →

updated 1 week ago

Tasty Brick

by salsaff
6
comments

Hi,Read more read more →

commented on 1 week ago
4
comments

Hello Sourdough Companions!I haven't been active on this forum but I'd like to introduce a w... read more →

updated 2 weeks ago
0
comments

A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 2 weeks ago

Looks are not everything

by 108 breads
0
comments

I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →

updated 2 weeks ago
1
comment

Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →

commented on 4 weeks ago
3
comments

My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 4 weeks ago
0
comments

Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →

updated 4 weeks ago

First banneton

by Towerpod
0
comments

I all,  new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →

updated 5 weeks ago
1
comment

Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →

commented on 7 weeks ago

Digital scale addiction

by 108 breads
6
comments

In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread. read more →

commented on 8 weeks ago
0
comments

Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →

posted 8 weeks ago

Holey bread!

by jillyD
1
comment

Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking?  It runs roughly ⅔  from the bottom.  Looks... read more →

commented on 8 weeks ago