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no sourdough taste

by sherstone
3
comments

I made two loaves of sourdough boule yesterday, but they had very little sourdough taste.  I used Peter Reinhardt's recipe in his book, "The ... read more →

commented on 25 weeks ago
3
comments

I used to make sourdough successfully years ago and always got lovely results. I always used a linen cloth and a colander to proof my loaves and this was g... read more →

commented on 25 weeks ago
4
comments

Hello,I have tried many methods of starters. The pineapple juice and water and flour. With no success. Most end up smelling like puke. So I ended up buying... read more →

commented on 26 weeks ago
4
comments

Hey guys! I've been reading you for a week weeks and decided to start with my own sourdough starter thanks to you!Read more read more →

commented on 26 weeks ago

Rye etcetra

by Mewasseret
1
comment

Oeffff.....i hate these blogs because they are so complicated to navigate.... anyway...where was I and the rest of me....i added rye to my starter and... read more →

commented on 26 weeks ago
36
comments

This sourdough was inspired by Johnny's Cibatta Integrale.  In making this sourdough, I al... read more →

commented on 26 weeks ago
142
comments

Our bakery's web cam is now operational. I am hoping this becomes a place to chat with the baker as ... read more →

commented on 26 weeks ago

Dead sourdough

by anna.tulipanna
0
comments

Hi all,Read more read more →

posted 27 weeks ago

Hello and Help!

by Pumpkin
1
comment

Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →

commented on 27 weeks ago

My new Banneton

by Elkhorn
3
comments

Okay I got my new banneton, well two, but didn't use the other one. I followed the instructions ... read more →

commented on 27 weeks ago
2
comments

I would like to surprise my Mrs. with a bread machine for our anniversary next month and I need some advice about that shopping. Do you use it? What should... read more →

commented on 27 weeks ago

Broken Stone

by Alvaremj
5
comments

So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and continue baking. Well, now ... read more →

commented on 28 weeks ago
3
comments

I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake.   If I want to shape immediately after my bulk ferm... read more →

commented on 28 weeks ago
3
comments

I just found this site and I am so glad I did! I have created my very first water/flour fermented (no commercial yeast) sourdough starter and my very first... read more →

commented on 29 weeks ago

Collapsing dough

by mazfil
10
comments

I need help with my sourdough bread as it spreads out when I slash it to bake.400 gms flour280 mls w... read more →

commented on 29 weeks ago

collapsing loaf

by mazfil
0
comments

Thanks for all the comment regards my collapsing bread, I adjusted the recipe and my technique and I... read more →

updated 29 weeks ago