Sourdough Baking

5
comments

Hi all, can anyone give me some pointers for scoring my breads??? It drags, it sticks, etc.... Im using brand new single edge razor blades. My dough is qui... read more →

commented on 7 hours ago
2
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Hiya all, I'm new to this joint.  I've dabbled for a while in baking but recently have made a commitment to stop buying bread from shops ... read more →

commented on 1 day ago
10
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Sourdough – inconsistent resultsRead more read more →

commented on 3 days ago
2
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The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on a still-vague fantasy. read more →

commented on 3 days ago

New guy here

by fivestars
1
comment

Hello everyone, 58yo guy here. USA, central Indiana.Have been lurking, reading a lot on this Fourm and like what I have been reading. I want to learn more ... read more →

commented on 1 week ago

Soft crust

by Mr MFA
2
comments

Hi there,I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my step daughter hates this - she... read more →

commented on 2 weeks ago

Sourdough Pound Cake

by tony873004
0
comments

I made my first pound cake a few days ago.  It was good.But then I wondered what it would taste like if I had used some of my sourdough starter in the... read more →

updated 2 weeks ago

Trading Starters

by luv2bake
33
comments

Since so many of us hail from different parts of the world I thought it might be fun (and maybe this has been done before so pardon me if so) to begin... read more →

commented on 2 weeks ago
2
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Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have tried frying onions and a... read more →

commented on 3 weeks ago
6
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Made my own sourdough starter But still find when baking the bread is always is soft and wet Tried baking for a longer time And different temperature but t... read more →

commented on 3 weeks ago
2
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Hi All,It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have very tasty bread and a good ... read more →

commented on 4 weeks ago

date paste

by castiron
2
comments

Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added some to my pizza dough and ... read more →

commented on 5 weeks ago
1
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I maintain my starter with all purpose flour.  When I make bread with either white bread flour or all purpose flour, it rises beautifully.  But w... read more →

commented on 5 weeks ago

Poolish

by Mendandmake
5
comments

Hi all,Andrew Whitely of bread matters uses a "production sourdough" in many of his recipes. Is this essentially the same thing as poolish? If th... read more →

commented on 5 weeks ago
6
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First in foremost hello to all, I am really aspiring to change the way of living in my area and open... read more →

commented on 6 weeks ago
1
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This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal. Topped the bread with sesame... read more →

commented on 8 weeks ago