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13
comments

I'm a beginner having made just 3 sourdough loaves thus far. I've been following the excellent guide... read more →

commented on 4 weeks ago
3
comments

Still in the Verona and Tuscany section of the book, my next bread is Black Olive cheeks or “P... read more →

commented on 4 weeks ago
5
comments

 The idea of my formula came from bethesdakers’ Butternut Squash & Sunflower See... read more →

commented on 4 weeks ago
2
comments

Im just putting this out there as a topic because Ive often wondered about the fabulous crispy crunch you can get on straight yeasted breads and how often ... read more →

commented on 5 weeks ago

Poolish

by Mendandmake
6
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

Heat Proof Topping

by phil.busch
4
comments

Hi baking experts! A friend and I have tried a special pizza here in Italy but cannot figure out how to make the topping. We would be very thankful for you... read more →

commented on 5 weeks ago
2
comments

Total newbie, both to the site, and to sourdough in general.Started last thursday and my starters are looking go-o-od! (as far as I can tell by comparing t... read more →

commented on 5 weeks ago
5
comments

If I increase the amount of levain in a recipe, how will it impact the final loaf? read more →

commented on 5 weeks ago

Flour Equivalent

by Claude
2
comments

Does anyone know the Australian equivalent of the French T55 flour?I have been using the Simply No Knead untreated flour but wondered whether there was any... read more →

commented on 5 weeks ago

Changing continents

by Pamamac
1
comment

I've been in the Caribbean for 6 months and started making sourdough. It's been a huge success and I'd like to take my starter back to the UK. ... read more →

commented on 5 weeks ago

Intro

by Knead.
1
comment

Hello. :) Thought I would introduce myself as a new member. I am a maker of some seriously sensational gluten free sourdough and starter that is ... read more →

commented on 5 weeks ago
7
comments

Im using a strong bakers flour for most of my breads but I remember reading that baguettes are made with medium/soft "all purpose" flour for subt... read more →

commented on 6 weeks ago

100% Barley Bread

by LeadDog
26
comments

I used a little bit of my wheat sourdough starter to get my barley starter going because it is easie... read more →

commented on 6 weeks ago

Miche-style loaf no. 2

by Bushturkey
3
comments

I got a 10-Kg bag of Laucke wholemeal flour. I think it's 100% extraction. I had another go at makin... read more →

commented on 6 weeks ago
19
comments

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commented on 6 weeks ago
1
comment

I can't bake a bread without using my internal thermometer. Several reasons, not the least of which is that it doubles as a kind of cake tester for bre... read more →

commented on 7 weeks ago