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Grist Bakers is a small niche sourdough bakery in Kyneton, Central Victoria. Owner and Master Baker Tim Clayton has built Grist from a blank canvas, choosi... read more →

updated 7 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 8 weeks ago

Edible two-wheeld

by Terike
2
comments

 Edible two-wheeled Read more read more →

commented on 8 weeks ago
1
comment

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 8 weeks ago

Contact

by Maedi

 The Sourdough ShopOur online store sells dough baskets, lames, flour, starter and ot... read more →

updated 8 weeks ago

OUTLET SUPERMARKET is located on freedom city mall  along Entebbe road in Namasuba uganda.... i... read more →

updated 9 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 9 weeks ago
6
comments

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 9 weeks ago

Bread oven

by lynne trappel
1
comment

Just finished a small Alan Scott oven read more →

commented on 10 weeks ago

Seeding a starter

by janisem
5
comments

HiNeed a bit of help restarting my starter.  I had just a tiny bit left from my last bake and find that feeding by doubling the volume it just dries o... read more →

commented on 11 weeks ago
1
comment

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 11 weeks ago

Sourdough rolls

by Barmy
2
comments

Hello fellow bakers. Can anyone tell me what to use to prove rolls  to keep their shape? I have bannetons for full sized loaves and baguette trays but... read more →

commented on 11 weeks ago
0
comments

Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as interesting to me as breads with ... read more →

updated 11 weeks ago

starter

by Pat Davies
2
comments

Please, can anybody help me?  Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and find I have 'hairy&... read more →

commented on 12 weeks ago

Oven plans

by jaymacelec
1
comment

Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →

commented on 12 weeks ago

Newbie

by Ellen Hamlet
2
comments

I just created my starter yesterday and am looking forward to watching its progress.  When I found this site, I was excited to see the connection to C... read more →

commented on 12 weeks ago