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Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as...
Hey all! I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to...
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...
