Beginners

Starter Mistake

I expanded my starter last night and this morning mixed all the other ingredients to make sour dough but I forgot to hold some of...

Second Proof

The main problem I'm having is after the second proof. I'm doing the second proof in a 20cm round colinder lined with a cloth...

Starter Questions

Once you've got the starter to the cappacino effect is it time to feed with more flour and water? How to I attach pictures?

Starter Questions

Iv'e made my first sour dough a couple of days ago using a starter of 1 cup water 1 cup rye flour. Many recipes say to leave the...

How do I get a nice floured surface on my homemade bread?

I know this is a dumb question but I am just learning. How do you get that nice white or brownish white flour-covered crust that...

care of bannetons

I recently purchased a couple of bannetons. Just wondering the best way to clean them. I have been duting the cane with flour (...

A few questions

hi everyone, I've just started making sourdough (and any kind of breads) recently, and have learnt a lot from this forum and...

Sourdough cooked in a tin.

I have been using basically one recipe (the one I posted as good for toast). I cook the bread in tins as I like the uniformity. I...

Bitter aftertaste

Hi all, I'm new to the forum (great discussions!) but have been following things for a few months now. I'm currently living in...

my second sourdough attempt....

[size=18] Is this bread of a high standard??[/size][img]http://www.sourdough.com.au/gallery/d/5426-2/Picture+026.jpg[/img]