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Can any one help? I have got a leaven on the kitchen shelf. It was fed this morning, half white, half brown bread flour. Tonight...
Hi all, I am new to baking breads and I have had some success, they look pretty and they taste good but when it come's to the...
1. As a total novice in baking sourdough bread, I am assuming that if you know the science of bread baking, ideally the bread...
I've just typed and then accidently deleted a long post about this bread. Here's the shortened revised version: I saw a recipe...
Hello you lovely people, I'm newly empassioned by sourdough and am having the most wonderful time making it. here a picture of my...
Hopefully, it's ok to post this here, even though the recipes I'm baking right now aren't sourdough. So, while I'm waiting for my...
Hi, This is my first posting, so please be gentle ... I have a couple of starters up-and-running now and would like to bake a...
Hi I,m new to using sourdough and was wondering why nobody seems to useany oil or fat in the recipe is there a reason for this,I...
Hello all First post here, so I hope all is good with you. I've been baking for a couple of years and recently decided to give...
Hello, I generally make a spelt sourdough with sprouted rye grains (crushed but not milled). But for a change, I was thinking of...
