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by ChicagoAmateurBakers
1
comment

Hello from chilly Chicago! Exploring how to make a post on the forum... read more →

commented on 32 weeks ago
1
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Jus wondering if my starter is still fine or is it dead already? I made one just flour+water+org apple. Nothing happened for three days so I placed it over... read more →

commented on 32 weeks ago
3
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The goal is to make it as nutritionally complete as possible, the device used would be this:-500g whole wheat flour-dry yeast 2.5g-brown sugar 3g-butter 6g... read more →

commented on 33 weeks ago

no sourdough taste

by sherstone
3
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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 33 weeks ago
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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 33 weeks ago
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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 33 weeks ago
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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 33 weeks ago

Rye etcetra

by Mewasseret
1
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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 34 weeks ago
36
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This sourdough was inspired by Johnny's Cibatta Integrale.  In making this sourdough, I al... read more →

commented on 34 weeks ago
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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 34 weeks ago

Dead sourdough

by anna.tulipanna
0
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Hi all,Read more read more →

posted 34 weeks ago

Hello and Help!

by Pumpkin
1
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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 34 weeks ago

My new Banneton

by Elkhorn
3
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Okay I got my new banneton, well two, but didn't use the other one. I followed the instructions ... read more →

commented on 34 weeks ago
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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 35 weeks ago

Broken Stone

by Alvaremj
5
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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 35 weeks ago
3
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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 36 weeks ago