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Hi everyone! I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making,...
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...
Greetings from Finland. This is not the first sourdough bread. I joined because the new perspectives are interesting. The bread...
Hi all, Its my first post here, so hi everyone. I started baking Sourdough loaves about 2 months ago and I had some really good...
Hi, I did search for it but couldn`t find it so I decided to create my first post here. I live in the Netherlands and I would...
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...
I would really appreciate some help with my sourdough! The main issue is that, as I knead it, it becomes wetter, and eventually...
Hi, this is my whole wheat bread, why is so flat it seams proofed. I use combisteam oven for baking.
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
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...
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...
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
