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I wonder if I am doing something wrong, my bread has great flavour but the texture is somewhat cake like or "crumbly" any suggestions?Read more
13.09.2010 Rye bread Yesterday I mixed: -250 gr. wheat strarter 100% hydration -100 gr. water -200 gr. rye flour -1 heaping tsp salt -1 egg...Read more
It's now been a couple of months with my new starter and I must say a big thanks to SourDom for his instructions on how to get a starter...Read more
Here's a photo of the finished product. Thought I'd post a pic on the blog page first, then get into the "how to" and "what to" bits... So...Read more
Sponge and rye sourdough ciabatta from Andrew Whitely's Bread Matters .Read more
Hi All, I am new to sourdough breadmaking. I would like to ask the more experienced bakers if sourdough cultures are appropriate for...Read more
I've been baking with Sourdough Starter for just under three months now. After many early flops, I'm finally managing to turn out a nice...Read more
My first pain a l'ancienne, formula from Peter Reinhart's Bread Baker's Apprentice. As you can see from the finished product, my dough...Read more
Normal 0 Guess what happened to me a couple of weeks ago?? I actually won something! Made my day it did! I had just resubscribed to my...Read more
I wanted to share what I've been doing lately, to achieve a decent sourdough loaf. Okay, 'decent sourdough loaf' is a bit subjective, but...Read more
