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Hi, i've just joined. I found this place as i came on a search to expand my sourdough repertoire. I live in the UK, i've made...
I just signed up today to say a quick "thanks" to all of you who freely exchange ideas, share recipes & techniques, and just...
I have gotten a lot of good bread recipes from here. Baking is a passion of mine. But I have to say that also football is to. It'...
As I struggle with getting good crusts I have been wondering, what would happen if after the inital bake with steam, you sprayed...
Hi All, I've been quite successful in baking my first sourdough breads using Dan Lepard's instructions and I'm very keen to try...
Another (of the many!) problems I am having is that seam at the bottom created during shaping opens up. The result is that after...
I have read some methods that suggest regular 'stir downs' or stretch and folds during bulk fermentation, every 30-60mins. Some...
Crumb is good, flavor good but crust is much too hard. Do not have a brush with salted water as recipe described for a "chewier"...
HI there, Thankyou for having syuch a great site. I developed a yen for making sourdough, however am having a problem...
My latest problem... I am using the beginners recipe 500/330 with a 60% hydration starter (I feed it with 100:60 flour:water,...
