Posts

Very fast fermentation

Hi, this is my first sour dough starter, so I'm very new to this. I started the sour dough on Monday night (with organic rye...

4 comments
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It is one of the sex drive boosting formula for the users. Vital X9 Now you don’t have a need to face hurdles in your sex drive...
Slashing

Hi everyone I need need some adivice on how to slash your loaf effectively. I have read the tutorials and tried to slash at an...

10 comments
All Kamut Bread

I found this recipe at the Spanish baking forum http://elforodelpan.com . I used an italian white Kamut flour and a preferment in two...Read more

11 comments
Quinoa Flour Sourdough Bread

I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour in an organic supermarket and I wanted...Read more

8 comments
Bolillo's

If anyone here has eaten a good torta from mexico you will probably know of the bolillo. Used from all over mexico. My question...
Really simple sourdough pitta

A really easy pitta recipe that I've adapted to make sourdough. Delicious pillows of chewiness that are great stuffed with, well, stuff...Read more

19 comments
Don’t know what went wrong, Overproofing? Over hydration? Or weak starter?

I think I may have overproofed, before baking the dough was very soft and there were some large bubbles at the surface, I also think that...Read more

2 comments
First try with Einkorn!

I was curious about baking with Einkorn, and I saw some at the market, so I figured I'd give it a try. This is my first time with Einkorn (...Read more

5 comments
Brioche

In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to experiment with a...Read more

17 comments
Starter Stopped!

Hi All! Newbie here. I'm confident your advice will be that I simply need to persist and this activity (or lack thereof!) with my...

2 comments
Hello Bakers new here with yeast questions

Hello bakers want to introduce myself and ask some questions. I've been brewing beer for awhile and since I have a refrigerator...

11 comments
What's the point of the levain?

Hi I am new to sourdough, I am wondering what the point of making a levain prior to making the loaf is. Why not just use...

1 comment
DIY gas oven

Hi all, I've decided I need a bigger oven so I can bake more loaves at once, but I can't afford to buy, so I thought I would...

15 comments
Need advice on rising the bread

Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although this...

13 comments
Baking sourdough at high altitude

Going to visit family in Colorado. Going to be at 8500' I'm bringing some of my starter in hopes of baking some bread. Any thing...

4 comments
Different flour starter and bread

Hi. Brand new to the bread game here and have a question : When making sourdough bread, does the flour used for the starter have...

1 comment
Sourdough not starting!

I'm having an issue with my sourdough starter not bubbling at all... I use organic whole wheat flour and bottled water, started...

3 comments
Resources for sourdough breadmaking - BOOKS

We're creating a list of books related to sourdough bread making. Do you have any favourites or others that have been recommended...

3 comments
Long fermentation in refrigeration

Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long...

23 comments
Making a healthy sourdough starter- Have questions about removing starter?

Hello- I just attended a bread workshop this past weekend. It was mainly about how to bake a sourdough loaf. The workshop was a...

3 comments
Dough too sticky or slack to shape

Hi bakers! I started baking sourdough a couple months ago and although I am relatively pleased with my current results, I'm...

1 comment
Dough not rising

Hello, I am very new to sourdough baking. I have yet to make a successful loaf. My starter process went great. It’s all bubbly...

3 comments
Flat as a pancake

Hello I know this comes up a lot, but I cannot get my dough to become manageable even after more than 4 hours of folding and...

2 comments
Frustrated with lack of oven spring

I know this is a worn-out topic, but I am baffled as to why I cannot get my dough to spring in the oven. I am following some of...

16 comments

Pages

Comments

mattie

2 hours 56 min ago

I just started making starter 2 days ago. I used whole wheat flour and water in a glass mason jar coverd with a cotton towel. I removed... read more
singhmark

17 hours 12 min ago

Sex keeps a man fit and sound, so what could be best than that. You can capitalize on your sex with senescence and Vital X9 will help you... read more
Staff

1 day 3 hours ago

A lovely photoessay from Azelia's Kitchen on Slashing or Scoring your Dough: http://www.azeliaskitchen.net/slashing-or-scoring-your-dough/ read more
Pookah

1 week 2 days ago

Would a 12 x 12 inch polished graniet floor stone be ok to replace an expensive baking stone? read more
mb

1 week 5 days ago

I have baked bread all of my life. I am no longer using wheat, but i can tolerate sourdough kamut. I dont understand your charts. Do you... read more
J.

1 week 5 days ago

Why do you use yeast? Wild-captured sourdough culture is the real deal; it produces more healing nutrients. Baker's yeast mainly makes air... read more
Gareth

2 weeks 6 days ago

I’m keen to try a sourdough variant for pittas. Instead of plain flour, could I use semolina for an alternative texture. I’ve a lot of... read more
Maui Artisan So...

3 weeks 1 day ago

Hello Silverfox976, I’ve noticed in your recipe, you are working with high hydration. Anytime you are working with this type of dough , the... read more
Geoffrey Levens

3 weeks 3 days ago

I love the flavor of einkorn and when I use it, mostly go with 100% that I grind. I think that way needs to be baked in a tin or confined... read more
Bob Derrick

1 month 1 week ago

Would this amount of dough be the correct size for making a loaf in a 13x4x4 Pullman pan uncovered? read more

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