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Hi, I've been making sourdough for the past few months and it's been turning out pretty well so far, but the past few times I've...
"One of our own" is facing a crisis and I hope this groiup can help. Some of you may be familair with Proof Bread -- a family-...
Greetings everyone, I'm new here I began a sourdough starter, but I used a piece of banana peel as my source of wild yeast. Its...
I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may be an...
Greetings from Finland. This is not the first sourdough bread. I joined because the new perspectives are interesting. The bread...
Hi, I did search for it but couldn`t find it so I decided to create my first post here. I live in the Netherlands and I would...
Welcome to The Hepi. A traditional sourdough Greek Cypriot village bread inspired by my friend, Chris Hepi, a retired Cypriot...
I have used an enameled cast iron pot twice to bake sourdough boules and the bottom of the bread has burned. It goes into the pot...
I've been making sourdough for several years, mixed resiults of course but that is the nature of learning. What I feel I have...
Too often, my sourdough has a bitter, vinegar-like aftertaste that can linger on the tongue an hour or more. I don't think I'm...
