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Finally, a loaf I'm halfway proud of.... The crumb of the most recent loaves wasnt' quite as open as the slightly messy ones of...
G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the...
I am currently using a 100% hydration starter and the 1 2 3 method which is producing some lovely loaves but I just wondered what...
help! my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf...
Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom's proofing page and the link to...
Hi All I have now created a sourdough culture twice. it has been going beautifully and I was stirring it every other day. On both...
I'm about to bake a couple of loaves and I thought I'd try baking them in a dutch oven but I am a bit trepiditious about the...
I'm having trouble organising my day regarding making sourdough bread! Perhaps this sounds a little daft but I can't work out how...
I've been baking bread for a little while now and was wondering how cheap a loaf I could bake that still turned out to be good...
I thought I would put photos of these loaves, as it's the second time I try to follow an actual recipe. The first time was a...
