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Rye etcetra

by Mewasseret
1
comment

Oeffff.....i hate these blogs because they are so complicated to navigate.... anyway...where was I and the rest of me....i added rye to my starter and... read more →

commented on 8 weeks ago
36
comments

This sourdough was inspired by Johnny's Cibatta Integrale.  In making this sourdough, I al... read more →

commented on 8 weeks ago
142
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Our bakery's web cam is now operational. I am hoping this becomes a place to chat with the baker as ... read more →

commented on 8 weeks ago

Dead sourdough

by anna.tulipanna
0
comments

Hi all,Read more read more →

posted 8 weeks ago

Hello and Help!

by Pumpkin
1
comment

Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →

commented on 8 weeks ago

My new Banneton

by Elkhorn
3
comments

Okay I got my new banneton, well two, but didn't use the other one. I followed the instructions ... read more →

commented on 9 weeks ago
2
comments

I would like to surprise my Mrs. with a bread machine for our anniversary next month and I need some advice about that shopping. Do you use it? What should... read more →

commented on 9 weeks ago
10
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The Dough Ingredient:  white bread Flour ... read more →

commented on 9 weeks ago
21
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I have no doubt there are plenty out there struggling to recruit apprentices.  Particularly 1st years.  Does anybody have any suggestions on how ... read more →

commented on 9 weeks ago
10
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This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong business sized envelope with $3... read more →

commented on 10 weeks ago

Broken Stone

by Alvaremj
5
comments

So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and continue baking. Well, now ... read more →

commented on 10 weeks ago
3
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I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake.   If I want to shape immediately after my bulk ferm... read more →

commented on 10 weeks ago
3
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I just found this site and I am so glad I did! I have created my very first water/flour fermented (no commercial yeast) sourdough starter and my very first... read more →

commented on 10 weeks ago

Collapsing dough

by mazfil
10
comments

I need help with my sourdough bread as it spreads out when I slash it to bake.400 gms flour280 mls w... read more →

commented on 10 weeks ago

collapsing loaf

by mazfil
0
comments

Thanks for all the comment regards my collapsing bread, I adjusted the recipe and my technique and I... read more →

updated 10 weeks ago
2
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dis is sourdough.com right? reveal your secrets on how make brade sour. I'm baking rite now and need an answer fast my dealer Juan likes... read more →

commented on 11 weeks ago