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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

16 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...
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...

12 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
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...

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
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...

11 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...

10 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
Dough goes flat in final fermentation

My bread loafs fall flat when they enter the fementation chamber.I cant figure out why! Recipe: 12 kg t-550 flour 6 liters of...

2 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

1 comment
English Muffins

A pretty good English muffin recipe I am working on making betterRead more

2 comments
Tiles in Oven as stone replacement

Hi Sourdough Community, I’ve been reading all the previous posts on stone alternatives for increasing the thermal mass in the...

2 comments
Willing to share some starter?

Hello everyone My sister in Sydney would like to start making some sourdough bread, but I don't think AQIS would be that happy...

1 comment
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

4 comments
Sourdough from my pizza oven

1 comment
Starters and using with various flours

Hi can I use a healthy white starter to bake a loaf with other flours - Einkorn / Wholemeal etc or is it vital to use a starter...

1 comment
Baker

<p>We are a small artisan Bakery in Reykjavik, Iceland and are looking a baker with experience in sourdough bread making.</p>
The damn hooch!

I’m brand new to home-made sourdough. I’m using an organic wholemeal flour for my starter with a ratio of 1 part flour to 1 part...

2 comments
pancake loaves

I am kind of struggling with my sourdough baking, I love doing it, but my loaves are so inconsistent its getting a bit...

1 comment

Pages

Comments

Anonymous

1 day 21 hours ago

Great looking brioche Meena Thank you for giving this recipe a go. It's always fun to see how other bakers make it their own. You got some... read more
derek

3 days 4 hours ago

i have always wanted to have the brick oven but be able to fire it with gas when there are fire restrictions or problems with smoke the... read more
Meena

3 days 17 hours ago

hi Graham, thank you very much for the recipe I was struggling for any recipe using sourdough starter and was trying it with active yeast... read more
jeremyl

4 days 19 hours ago

Do Sourdough - Andrew Whitley. Nice little book that I started out with and still go back to despite having a whole range of more detailed... read more
jeremyl

4 days 19 hours ago

I lived at 1700m (about 5500 feet) for a few months. The only thing I really noticed is that when I went up there my levain/starter was... read more
Juliet

5 days 23 hours ago

The Handmade Loaf - Dan Lepard read more
Staff

6 days 6 hours ago

There are more books here: https://sourdough.com/links#books read more
Brewcat

6 days 7 hours ago

Well I can't baked yet just building up my starter I brought. Took off fermentation quickly not sure if it's the altitude or the fact that... read more
Staff

6 days 9 hours ago

Hi Brewcat, You may find some useful tips here: https://sourdough.com/forum/high-altitude-starter-question read more
Kacer

6 days 16 hours ago

Rania, Yoiu might want to look into sourdough bread and how if fermented appropriately, it seems the bacteria breaks down the glluten so... read more

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