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Hey, I've been baking a roll for myself daily using my starter for a while now and I'd like to try a larger variety of flours...
Hello Sourdough Companions! I haven't been active on this forum but I'd like to introduce a website I've developed over the past...
Hi all! I am new to sourdough, but not to bread baking. My mother taught all us boys how to cook. It is interesting to read all...
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Hi everyone! For the past three weeks, I've been trying to make sourdough starter. It's finally working, and it seems like it'll...
Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a Levain if the amount of compressed...Read more
I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to...
Hi everyone! I've been trying to make starter for about 3 weeks now, and a week ago, it started to look and smell like actual...
This low-gluten bread has a pale, light texture, and a savoury flavorRead more
Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher...
I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and advice. Here is a bake from my new...
In the midst of making a bread and the digital scale dies on me . Some observations on that addiction and rules to heed when...
My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine...
Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough...
Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a...
What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China?
Hey everyone...I am hoping someone will have some words of wisdom for me regarding my Tartine starter. We are now on day 11 and...
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from...
Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom...
Have you ever had one of those days where the simplest baking task seems like an immense hurdle? I'd mixed my dough (my everyday...
Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am LOVING it! I don't know why I...
Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape...
This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent...
Hello! I am making different breads as a class project and would love to hear your feedback on my survey. Any answers are helpful...
Hi. I have just made my own sourdough starter and now bread.The only difference from the original recipe I made was to use a...
