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I used some olive oil and bicarb in my latest loaf and the end result was a darker crumb.....sorry if it sounds dumb, but why has...
I have prepared the dough for my first attempt at a tartine loaf and have mistakenly used self-raising flour in the sponge and...
Hi There used to be a search bar on the site, has it gone or am I looking in the wrong place? Thanks Jacqui
Hi My starter has been resting in the fridge since the start of December in a sealed kilner. I took it out this morning to give...
Left my starter sulking in the fridge for 4 days and on opening on my return it popped like it was gassy....perhaps I left it...
Hi Can someone explain the process of diluting my starter to obtain a whiter loaf please? I currently feed my 100% hydration...
Hi Need a bit of help restarting my starter. I had just a tiny bit left from my last bake and find that feeding by doubling the...
Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape...
My starter is normally of quite a firm consistency but this morning it is really runny like pancake batter....no change in...
I dried and ground some of my starter on 25/4 and stored in a sealed kilner jar. Added 30g water to 30g of the dried starter 2...
I have made a couple of loaves with a linseed soak and they turned out really well, what I want to know is how to make the seed...
Can someone tell me what the rules of thumb are for adding seeds or a soak to a dough please? I have made blacknumberone's...
Here are my first attempts with very different results. The first couple of times I tried this recipe I proofed covered, for...
After making 2 loaves with a rye and white wholemeal starter (30/70 100 % hydration) I want to leave out the rye and just use...
Hi everbody, I'm new to the forum and began my sourdough starter 19 days ago, should I give up and start again? I am using strong...
