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Hi there, I've been using this site for well over a year but I just now signed up to use the forums! It's been very helpful to me...
Am I getting too hard on myself or what? The tale of acquiring the freshly-milled flour and working with a problematic dough. The...
So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and...
How do I turn my sourdough bread dough into dinner rolls?
Could someone please explain why we leave the dough in the refrigerator over night before baking. I have just started baking sour...
The cooked buckwheat added a softness to the dough and a gentleness somehow to the whole wheat. I made extra kasha and ate it for...
I am loving this soudough cooking AND this site! There is a whole world our there of sourdough bakers I didn't know about! I feel...
I have been trying to make a successful sourdough loaf since 2 weeks now with complete failures. I think my starter is ok because...
A blue cornmeal sourdough bread was very nice, except for the weird color, a craving for falafel and offspring who purchased...
A couple of years ago I got some Carl's Oregon Trail dried starter and began my first attempts at real bread-making. So far the...
Hi everbody, Im new to this forum and just started making my own breads about a year ago and now bake for friends and family. I'm...
How do I get a really airy loaf like this one? I fell in love with these levain breads I bought in Stockholm this summer and have...
I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good...
Dear bakers - I have a dear friend who I've promised to show how to make bread for years and years, but, shamefully, have never...
Hi all sourdough people Sourdough.com is currently being upgraded in a big way. Members will soon be able to reply to posts with...
I dried and ground some of my starter on 25/4 and stored in a sealed kilner jar. Added 30g water to 30g of the dried starter 2...
Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker. Click here for more details: http://...
After some dissatisfaction with freezing and rejuvenating my starter, I am experimenting with a few different methods of long-...
Hi baking community, First time post, hoping to get some of your thoughts on my bread... and how to imprive it. My bread comes...
I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as...
Any tips on fixing this up? I bake at around 220 and a 700g loaf take around 50-60 mins until it sounds hollow, its just the...
My starter has been in fridge and left alone since last winter( about 10 months). It has a grayish color liquid on top but smells...
Can anyone suggest why my sourdough is not rising in the oven? I am following the recipe exactly and lots of kneading and time to...
Risatory Success!! For the seasoned bakers this is probably obvious but for struggling newbies like myself, this set up really...
I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The...
