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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...
Hello, I've been baking sourdough only a few months and have enjoyed some good results but seem to be going backwards now. Recent...
My sourdough starter, freshly milled farmers market whole wheat flour, some water and a bit of salt might have been enough for a...
How vital is it that the containers for the starter and the sponge are glass? I'm on a tiny Caribbean island where everything...
Am I getting too hard on myself or what? The tale of acquiring the freshly-milled flour and working with a problematic dough. The...
