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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 30 weeks ago

Sourdough rolls

by Barmy
2
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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 30 weeks ago
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Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as interesting to me as breads with ... read more →

updated 30 weeks ago

starter

by Pat Davies
2
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Please, can anybody help me?  Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and find I have 'hairy&... read more →

commented on 31 weeks ago

Oven plans

by jaymacelec
1
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Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →

commented on 31 weeks ago

Newbie

by Ellen Hamlet
2
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I just created my starter yesterday and am looking forward to watching its progress.  When I found this site, I was excited to see the connection to C... read more →

commented on 31 weeks ago

Kamut sourdough bread

by Romangirl
3
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I have been looking for a recipe for kamut sourdough bread and your recipe looks good hoever I don't see any added yeast in it. I also have a sourdough... read more →

commented on 31 weeks ago
2
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Hey all!I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to neglect my starter, and not car... read more →

commented on 31 weeks ago

Deep Dish Pizza

by LeadDog
2
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A large deep dish pizza made in a cast iron frying pan.The Dough Ingredient:  ... read more →

commented on 47 weeks ago
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Something that has bugged me for ages - What is the official name of the boards you can get that help transfer the sourdough to the setter/whatever  y... read more →

updated 32 weeks ago
6
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The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc... read more →

commented on 32 weeks ago

one-handed Sourdough cook

by Bruce Cadenhead
2
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I'm a one-handed, because of a stroke, cook who is just now getting into sourdough bread. I would like to know if there are others like and how they ma... read more →

updated 32 weeks ago
0
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This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh m... read more →

updated 32 weeks ago

Rising

by Pamamac
7
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I'm loving baking sourdough. I do have a problem. The dough doubles in size when proving but comes out flat as a pancake from the oven. I can't see... read more →

updated 32 weeks ago
1
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Ok guy's here it is Tarte ux quetsche a la canelle (pate sablee with almonds).The Dough In... read more →

commented on 1 year ago

Biscotti

by TeckPoh
2
comments

Pistachio BiscottiThe Dough Ingredient:  125g nuts ... read more →

commented on 2 years ago