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Pain de campagne

by nicolasconnault
1
comment

 This bread requires almost no kneading (less than 2 minutes) and will take you very little ove... read more →

commented on 27 weeks ago

trouble starting

by maximezara
1
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Can somebody please advise me? I have been working on a sourdough starter with all rye flour. It has been a week. I don't see any bubbles, but it sure ... read more →

commented on 27 weeks ago
33
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So, I've finally put together a fruit loaf with Earl Grey tea in it. It's an Apricot and Earl Grey F... read more →

commented on 27 weeks ago
13
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Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

commented on 27 weeks ago

"Chocolate" Dark Rye

by Karniecoops
3
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I adapted this recipe from the one given on the side of the bag of rye flour I purchased whilst on h... read more →

commented on 27 weeks ago
7
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Hello there,I am new to baking and have just baked my 2nd lot of bread. My problem is that when I put my loaves in the oven, they seem to subside, rather t... read more →

commented on 28 weeks ago
1
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Hi friends, I am very new to bread baking. I started my own starter and baked a loaf with it. It was okay not very good not bad kinda loaf but did taste go... read more →

commented on 28 weeks ago
0
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I made three variations to a white bread recipe. The spelt variation was mediocre, but the whole whe... read more →

posted 28 weeks ago
3
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I have a fairly new starter that was made with yeast, water, sugar and potato flakes. My recipe will make 2 loafs. The directions say to refrigerate and fe... read more →

commented on 29 weeks ago

Bread blogging

by leonfurze
2
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Hello all and Merry Christmas! I started baking a few years ago and got into sourdough almost straight away, and I never would have got much further withou... read more →

commented on 29 weeks ago
0
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Just wanted to say what a great website you have here for a newby bread maker!I have ordered some of your starter (just in case) but as I'm interested ... read more →

posted 30 weeks ago

overactive starter

by baker-dan
5
comments

I decided to make a sourdough starter about 4 months ago following the recipe in Betinett's "Crust" book.Read more read more →

commented on 30 weeks ago
3
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Hello. I'm interested in bread baking-  at a low temperature.-  on the entire area of ​​the furnace (one big loaf) .  I wo... read more →

commented on 30 weeks ago
1
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I am a professional European baker and pastry chef with over 20 yrsof experience, I work and live in Melbourne.I'm moving on with my career, I'm lo... read more →

commented on 30 weeks ago
15
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Cob Ovens are a relatively inexpensive way to bake, with all the benefits of wood-fire such as a hot... read more →

commented on 31 weeks ago
0
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Hi, I hope this is the place to put this, but as a noob to this forum I just went for it :). I ... read more →

updated 31 weeks ago