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Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →

posted 15 weeks ago

Holey bread!

by jillyD
1
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Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking?  It runs roughly ⅔  from the bottom.  Looks... read more →

commented on 15 weeks ago
1
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Have you ever had one of those days where the simplest baking task seems like an immense hurdle?  I'd mixed my dough (my everyday bread modified w... read more →

commented on 15 weeks ago
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Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am ... read more →

commented on 15 weeks ago
12
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The Dough Ingredient:  white bread Flour ... read more →

commented on 15 weeks ago

Mold on starter?

by janisem
2
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Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape off and then refresh but ... read more →

commented on 16 weeks ago
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This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent rye flour. Definitely a keep... read more →

posted 16 weeks ago

Baking Survey

by hitmonlee
1
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Hello! I am making different breads as a class project and would love to hear your feedback on my survey.Any answers are helpful!Thank you :)Read more read more →

updated 16 weeks ago
5
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Hi. I have just made my own sourdough starter and now bread.The only difference from the original re... read more →

commented on 17 weeks ago

Forgot salt

by donshizzles
3
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Hi everyone!  Total noob here at making sourdough so forgive me.  I'm attempting my second loaf tomorrow (my first turned out horrible enough... read more →

commented on 17 weeks ago
2
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I have been playing around with the idea that it might be possible to develop a gluten free bread wi... read more →

commented on 17 weeks ago

A Recipe Spreadsheet

by PhilBakerAdams
6
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I have been using a recipe spreasheet I've built for some while now - I thought other might find... read more →

commented on 17 weeks ago
1
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Still hoping to get that magical oven spring in my sourdough. Think my dough not sufficiently developed, so have invested in this Swedish mixer and would a... read more →

commented on 18 weeks ago

We baked all types of bread and buns using our sourdough starter. We do not use commercial or baker's yeast, bleached flour, softening a... read more →

updated 18 weeks ago
12
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This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong business sized envelope with $3... read more →

commented on 18 weeks ago
25
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I have been making Fred Bread for over a year now and haven't really made anything else since I ... read more →

commented on 19 weeks ago