Sourdough Baking

<p>Sourdough bread making!</p>

Microbakery

Five years ago I set up Bethesdabakers, a microbakery, in our little terraced house in North Wales turning out naturally leavened...

2 comments

Buckwheat Batard

Here is my latest creation! I borrowed the Idea from "local Breads" for this Buckwheat Batard. Overall I am happy with the bake...

1 comment

Ideas for a softer 'tooth friendly' crust

Hello fellow sourdough bakers! I'm hoping you can give me some advice. I've been baking sourdough bread for nearly a year now, I...

3 comments

Holy-ness

I have a very active starter, and I've got the crispy crust technique down pat, I just can't seem to get that lovely uneven-large...

9 comments

100% Rye

Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and just go head first into 100...

5 comments

hydration...

So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...

9 comments

Convection microwave oven

Hi all, I am going to be creating an extremely small living area in the city soon, as our main dwelling will be our country house...

4 comments

too massive, doesn't raise

My starter smelled fine and bubbled when i kneated in more flour. I let it raise for 1 hour and it raised a little. Then i baked...

3 comments

Super hydrated dough - beautifully proofed but stuck to linen

Hi, I have had a couple of recent experiences of dough sticking to the proofing linen and becoming very difficult to transfer...

1 comment

Getting the right crumb

Hi there everyone! I am a Pastry Chef and have a few years working in the industry, but I have only just started getting into...

3 comments

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