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Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have tried frying onions and a... read more →

commented on 17 weeks ago
6
comments

Made my own sourdough starter But still find when baking the bread is always is soft and wet Tried baking for a longer time And different temperature but t... read more →

commented on 17 weeks ago
8
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Hi all. I've been getting lots of useful information here over the past two months since I start... read more →

commented on 17 weeks ago
2
comments

Hi All,It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have very tasty bread and a good ... read more →

commented on 18 weeks ago

At last on my 4th attempt

by alexandra75
4
comments

Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is jus... read more →

commented on 18 weeks ago

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 18 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 19 weeks ago

Edible two-wheeld

by Terike
2
comments

 Edible two-wheeled Read more read more →

commented on 19 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 19 weeks ago

Contact

by Maedi

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

updated 19 weeks ago

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

updated 19 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 20 weeks ago

Bread oven

by lynne trappel
1
comment

Just finished a small Alan Scott oven read more →

commented on 21 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 21 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 22 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 22 weeks ago