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Hi everyone!For the past three weeks, I've been trying to make sourdough starter. It's finally working, and it seems like it'll be ready for ba... read more →
Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →
I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →
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This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough
Ingredient:&nbs... read more →
Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →
Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →
I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →
My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine). I recently... read more →
Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →
http://sweetsoursavory.com/blog/2014/7/8/danish-rye-bread-revisitedMakes 2 big loafsRead more read more →
Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →
Dear baker friends in australiaI want to know where I could apply for head bakery job in Australia About myself . im 36 year old egyption head bakery ... read more →
Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and wholegrain) and Kamut. I... read more →
What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China? read more →
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