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I'm making some really good bread. I share it with others who live in my apartment block and they love it, but I'm really...
Hello all, I live in a cold house where it's typically around 13 degrees C in the winter. I make bread a lot but not the...
Here are some pictures of my new loaves with new starter. I feel that my sourdough breads are getting better in terms of...
Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...
Hello, this a first time post, I am maintaining a great starter, it is a natural, water and flour starter, kept in fridge and...
My Waffle iron died about 8 years ago, found a Belgian waffle iron at the thrift store. Made sourdough waffles today, added extra...
Hi all ^^ Been a member for 4 years and this is the first time I've ever sent anything to the forum :) My latest loaf: crust and...
Hey everybody... I have a question about crumb. I've been working with SD for about 3 months and I'm making some progress, but I'...
Hi all you specialist sourdoughers. I once saw a TV programme in which Declan from Cork produced what he called a "biggie" loaf...
