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Sourdough hot cross buns

by Taringa

7
comments

With easter on the way, I've been thinking about trying my hand at sourdough hot cross buns. It's my... read more →

commented on 2 weeks ago

Loaf #10

by jaywoo

0
comments

RecipeWater : 325gBread flour : 385gRye flour: 15gWhole wheat flour: 100gStarter : 225gSalt : 6gRead... read more →

updated 2 weeks ago

Hot or cold oven to start your baking?

by SteveTwigg

13
comments

With my general bread baking (not sourdough) over the last 30 odd years, I have always been used to getting the oven up to temperature before I bake the br... read more →

commented on 2 weeks ago

Please help me reactivate a VERY old starter!

by Tigeroo

8
comments

I recently aquired a white wheat sourdough from 1857. It sits on the counter and I feed it daily with equal volumes of flour and water (following instructi... read more →

commented on 2 weeks ago

Mexican Concha using 20 % of sourdough starter update!!

by lamaisondupain

9
comments

Usually i used to made some "conchas"( wich is a tipical mexican bread) using ... read more →

commented on 2 weeks ago

That's my packed lunches sorted for the next week then

by SourRalph

0
comments

Hi Folks, this is my first post so it'll probably turn out all wonkyI'm not a precise ... read more →

posted 2 weeks ago

Second time around.

by farinam

4
comments

After my first blog, I have been thinking about what to write about next. Then it came to me - why n... read more →

commented on 2 weeks ago

"Flex" Bread for Every Day

by CayoKath

2
comments

This is our everyday bread at home. It's about as straightforward as a good daily bread ca... read more →

commented on 2 weeks ago

Australian Flours

by billh

4
comments

Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and grains. At the moment I... read more →

commented on 2 weeks ago

Sweet Potato Sourdough

by billh

0
comments

This is my take on a sweet potato sourdough, instead of roasting the sweet potato I elected to boil ... read more →

posted 2 weeks ago

KitchenAid

by Gerald

3
comments

Hi all,I'm new to the Sourdough Forum. This just a note to let you know that when buying a food/dough mixer chose carefully.My KitchenAid Artisan... read more →

commented on 2 weeks ago

Wholegrain spelt and rye

by atara

3
comments

I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten without spoiling the dough? ... read more →

commented on 2 weeks ago