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I am wondering why my loaves are splitting so bad. I am using a recipe that has me let it rise overnight 6-12 hrs, then punch...
Scott would like to know.... Good Morning: The dough proof instructions in the book generally call for an overnight rise, 8-12...
could someone please help? I've been baking with this starter for last 2 months and everything was fine until 2 weeks ago. I took...
Hi, I've been making sourdough for the past few months and it's been turning out pretty well so far, but the past few times I've...
Hello everyone, I am a guy, military, stationed overseas, learning how to make sourdough to pass the time before I get to head...
Hello everyone, last week we start a huge project in our cafe/bakery, we start to build an Alan Scott 6'x8' based design oven,...
Hi I,m new to using sourdough and was wondering why nobody seems to useany oil or fat in the recipe is there a reason for this,I...
Hi my starter used to work perfectly fine. I forgot to feed it one day about a week ago and ever since then it smells like cheese...
Hi everyone, I've been baking for a few years on fresh yeast but I'm new to the sourdough world. I did a couple of variations to...
Welcome to The Hepi. A traditional sourdough Greek Cypriot village bread inspired by my friend, Chris Hepi, a retired Cypriot...
Greetings everyone, I'm new here I began a sourdough starter, but I used a piece of banana peel as my source of wild yeast. Its...
"One of our own" is facing a crisis and I hope this groiup can help. Some of you may be familair with Proof Bread -- a family-...
Hello I've been searching everywhere for an answer to my problem. I created a starter from scratch a few weeks ago. The starter...
I was very busy these days that even I only could have my dinner in restaurants. I didn't refresh my starter and I found it looks...
Has anyone had experience of working with the Sekowa Backferment?
Hi all, I'm in Melbourne (Australia) looking for a smallish mixer for a home microbakery set up - single phase power, 10-15kg...
I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may be an...
hi everyone! recently i begin making a new starter, and i noticed its bubbly and has that tangy smell the day after i made it...
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...
