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The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on...
This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal...
Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as...
Hey all! I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to...
This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh my! Did a sponge, autolyse and...
Hi, I did my starter, my sponge and my dough. My dough, however, turned out to look more like a giant sponge. Can anyone tell me...
Hi to all, it has been a while since I have been on the forum but I still bake a batch almost every week. My partner asked me...
I am new to sourdough but have succesfully got my starter going, my first loaf was OK but i think i left it too long and it...
Hi there, My well-established sourdough starter was made with spelt flour. I, however, am new to sourdough and am experimenting...
I'm loving baking sourdough. I do have a problem. The dough doubles in size when proving but comes out flat as a pancake from the...
