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Hi there! New to this website...so much info!! Can anyone elaborate on how to get those lovely blisters under the crust? Also,...
Yay! I am a genuine successful sourdough bread baker!!! I'm no longer a FAILURE!! Disclaimer: I tend to be long winded. I baked {...
I am a beginner, I have a starter. Only require a small loaf, which I can start on bench and when proved, place it in a bread...
Hi everyone, I have been baking sourdough for about 4 months now, after a bit of experimenting which is the best way to bake it,...
I mixed up a starter (1 cup flour, 1 cup water, and cheated by adding a pinch of yeast) last week. The first day it got all...
This formula is from Hamelman's Bread. I have modified the formula slightly. The hydration has been upped to 78%. I left out the...
Hello there This is my first post on this fabulous forum, and because last night I made some rocking Wholemeal Sourdough Hot...
I grew up with mainly whole rye sourdough bread in Austria and appreciate these flavors. However, 30 years later, I am trying to...
Hi everyone, I've been baking wonderful sourdough bread for nearly a year now. The unbleached white bread flour (protein 11.8%) I...
Hi everyone, I am new here, and new to sourdough! I have been making bread for years, using commercial yeast... but a couple of...
