Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours second rise. Haven't cut it ... read more →
I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut the time from "mix and lea... read more →
It's funny how you fall into habits when you are baking, and you get used to the patience required when using sourdough starters. Boy, did I get a wake up ... read more →
I tried to make my first loaf of bread today but unfortunately the sourdough is not rising. I presume the cause is the lack of activity in th... read more →
[img]http://i3.photobucket.com/albums/y8... read more →
I'm new to trying to make sourdough bread, but certainly not new to enjoying it!
And I've paid a few visits to this website - I'm glad to see that there se... read more →
Bill sent me some of his starter and his own recipe. I am having so much fun trying out his starter! Here is my first result:(By the way, the cut loaf didn... read more →
Teresa from Northwest Sourdough sent me some of her starter. The following loaves are a simple white loaf with a bit of wholemeal. Very tasty and a differe... read more →
I am still very new to sourdough, this is what I baked today.... read more →
This is how I do a new starter.
Use unbleached bakers flour.
This is best done below about 29C, down to 18C is OK but slower.
Start in the morning, take 1 ... read more →
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478... read more →
Can I make scones like these with sour starter.
If how do I,,, thanks, qahtan
[img]http://i3.photobucket.com/albums/y58/qahtan/bake/scones&... read more →
The following two loaves were made using the recipe from Teresa at Northwest Sourdough. I had to do a few conversions from cups to grams but managed to com... read more →
But home milled whole wheat. qahtan
[img]http://i3.photobucket.com/albums/y58/qahtan/bake/wholewheatpullman.jpg[/img] read more →
I decided to follow Nick_UK's advice and have been baking at a higher temperature. He was right!! Thanks Nick_UK ! The bread not only looks nicer, it has a... read more →
Or Sign up with us.
by Graham, Maedi & You!
242 people online - 24,718 posts and counting!
© 2014 Artisan Baker