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I have been using a recipe spreasheet I've built for some while now - I thought other might find it useful. You can use it to:...
This is my first time with sourdough bread. I got a fairly decent oven spring, even though i forgot to score it. My problem is...
I envy some videos I see (like Bread Proof on YouTube) where the dough is like loose taffy - stretchy, silky during the stretch...
My take on converting this very tasty bread based on Susan’s Wild Yeast recipe. I went for 47% preferment in the final dough because it is...Read more
I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more
Hi so I have had this starter for about 8/9 months now. It's a wheat flour based and has been perfect but I have noticed recently...
Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...
Welcome to The Hepi. A traditional sourdough Greek Cypriot village bread inspired by my friend, Chris Hepi, a retired Cypriot...
Does anyone know where I can buy a Mockmill 100 or 200 in Australia? Or does anyone have one for sale? IF NOT DOES ANYONE HAVE...
Hi, My wife and I just acquired a starter from our niece. Apparently it’s a 100 years old . We love to cook, but have never...
I have used an enameled cast iron pot twice to bake sourdough boules and the bottom of the bread has burned. It goes into the pot...
Hello everyone. I was doing some random bread related searching on the net, and came across your website. So far so good! I am an...
Unfamiliar with the nuances of posting to this forum, I wound up posting my question in the "Video" section: https://sourdough...
So I started a starter from scratch at the beginning of quarantine and have been pretty successfully baking bread every week for...
I've been making sourdough for several years, mixed resiults of course but that is the nature of learning. What I feel I have...
New to sourdough. Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉. This...
Too often, my sourdough has a bitter, vinegar-like aftertaste that can linger on the tongue an hour or more. I don't think I'm...
I would really appreciate some help with my sourdough! The main issue is that, as I knead it, it becomes wetter, and eventually...
So I've got into sourdough baking over the last couple of months and while I'm very happy with the flavour and crumb of my loaves...
Howdy. I am new to the whole baking bread thing and want to make sure I am calculating my hydration correctly. 300g Bread Flour...
Hi. I've made a starter for the first time and I'm not sure if it's doing what it should! its separated into a bottom layer or...
Follow the guide to start a Bakery Write a Business Plan. The first step in opening your new establishment should be to write a...
Organic whole-wheat starter 80% hydration white bakers flour loaves
I’m in the UK. I have tried making sourdough bread twice now and seem to have come up against the same problem on both occasions...
Hi I'm just asking for some recommendations for flour. I'm still new too Sourdough I've been purchasing organic bakers flour from...
