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Hi all I've been making some pretty decent bread recently using.. - a basic masterstock style starter - white flour at 12%...
Hi everyone. In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and Liquid. Both produce...
New banneton stock has arrived! https://www.facebook.com/SourdoCompanion/photos/a.10150952927881376.426527.37052771375/...
Do I freeze cinnamon roll made our of sourdough before I bake or afterwards? I haven't tried either yet-- don't want to waste the...
Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making...
So I have been baking sourdough for around two years now and I can now consistantly bake a pretty decent loaf, however I am still...
To the person in New Zealand looking for stainless steel tray for sourdough baguettes, look at aussiepan.com.au site. we can make...
Hi all, My name is Abhigyan Singh and I am from India. Today is my first day in bread baking and also for sourdough bread. I made...
Hi I just got 300 g of sour dough culture. Apparently I need 300g culture to mix with my kilo of flour so do I split it in half...
Hello, I'm not sure if I have a problem or not, lol! But I do have a question about my starter. I make a sourdough bread almost...
