Add Post

Forum

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 28 weeks ago

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

updated 28 weeks ago
2
comments

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

commented on 29 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 29 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 29 weeks ago
0
comments

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 29 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 30 weeks ago

Sourdough rolls

by cmlauraerwin
1
comment

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

commented on 30 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 30 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 30 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
comments

 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 31 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 31 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 32 weeks ago
0
comments

A blue cornmeal sourdough bread was very nice, except for the weird color, a craving for falafel and offspring who purchased cornmeal without noticing the ... read more →

updated 32 weeks ago
4
comments

A couple of years ago I got some Carl's Oregon Trail dried starter and began my first attempts at real bread-making. So far the sourdough experiment ha... read more →

commented on 32 weeks ago