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I am using white whole wheat currently but want to switch to King Arthur organic whole wheat. Can I just use my starter or do I need to condition the start... read more →

commented on 19 weeks ago

A LOCAL BAKER

, Victoria

At A Local Baker - St Andrews we produce traditional handmade organic sourdough breads and... read more →

updated 19 weeks ago

Utensils

by Pamamac
1
comment

How vital is it that the containers for the starter and the sponge are glass? I'm on a tiny Caribbean island where everything from jugs to mixing bowls... read more →

commented on 19 weeks ago

Hello! I am the owner/ baker of a small sourdough bread business. I am dedicated to maked only long ... read more →

updated 19 weeks ago
2
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Thanks to everyone who has posted on his site. I just began eating my first loaf of sourdough made e... read more →

commented on 19 weeks ago

My first Batch

by rdunnion
1
comment

Here are two white whole wheat sourdough boules. Mixed 1/2/3 with 2% salt. Proofed 12 hours total wi... read more →

commented on 19 weeks ago
5
comments

Hi there,I've been using this site for well over a year but I just now signed up to use the foru... read more →

commented on 20 weeks ago
0
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Am I getting too hard on myself or what? The tale of acquiring the freshly-milled flour and working with a problematic dough. The saga of Bread #61 at http... read more →

updated 20 weeks ago

Broken Stone

by Alvaremj
6
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 21 weeks ago

Sourdough rolls

by cmlauraerwin
1
comment

How do I turn my sourdough bread dough into dinner rolls? read more →

commented on 21 weeks ago
3
comments

Could someone please explain why we leave the dough in the refrigerator over night before baking. I have just started baking sour dough bread and find that... read more →

commented on 21 weeks ago

A Buckwheat Bread

by 108 breads
0
comments

The cooked buckwheat added a softness to the dough and a gentleness somehow to the whole wheat. I made extra kasha and ate it for lunch the next day. Buckw... read more →

updated 21 weeks ago

Sourdough Croissant

by LeadDog
27
comments

Time for me to do something a little bit different so I decided to do Croissants.  I made them ... read more →

commented on 1 year ago
10
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 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 →

commented on 22 weeks ago
5
comments

I am loving this soudough cooking AND this site! There is a whole world our there of sourdough bakers I didn't know about! I feel privleged to be part ... read more →

commented on 22 weeks ago

sourdough not rising

by kamal_shami
3
comments

I have been trying to make a successful sourdough loaf since 2 weeks now with complete failures. I think my starter is ok because it floats in water when ... read more →

commented on 22 weeks ago