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Hi, I started a Rye Starter last week and it is doing fine, my question is, what consistency is the best for a Rye Starter. So...
Hi, I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that...
Still much to learn, but I am feeling better about my bread. This one is still hot and a bit moist, maybe should have cooked...
Hi there Nice site - I've dipped in a few times over the years, mainly thinking why is my sourdough always a bit disappointing...
Hello, I live in Thailand and am moving home to the US (Arizona, no less; tropics to desert). I will be in transit for about 4...
I just wanted to say Thank you. I have learned so much by reading all the wonderful articles on this site. I love all the science...
My starter has developed a strong acetone smell. It's a little more than 2 weeks old and has been raised on an equal mixture of...
Hey everyone! New to Sourdough baking and searching around on the Internet has not led me to the answer that I am seeking, so...
I'm new to the sour dough world.Chuffed with my new starter. Fed it every day for a week and then had a lovely vinigary whiff to...
I have started making sourdough a while ago and still haven't managed to produce a nice loaf. I've had underworked, underproofed...
Hello! I have been baking sourdough bread for some months now and I have always been happy with my loaves but since I found this...
I'm a new baker, been working with Carl's 1847 starter for about a year. Can't say when this started -- might have been from the...
Hi everyone, I did not think that it would ever come to this, but after I went overseas for 3 weeks my formerly loyal starter has...
I haven't made bread in two years, so while this isn't my first loaf, I am relearning everything, so it might as well be a first...
Last night my starter looked great, smelled great, so I started a pre-ferment for a loaf of bread. Today the preferment looks and...
I baked this nice loaf of 20% spelt flour yesterday morning. The flavor is really nice. The spelt is the last of some of the...
I am brand new to this site, but not new to sourdough bread baking. However, I haven't made bread in over a year because of...
Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice...
I have a problem in producing a dough that will "stand up" . I use a 70% hydration and a 1-2-3 proportion for starter, water and...
This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination...
This kit was designed for The Freshbake Show held in Moore Park, Sydney http://thefreshbake-show.com.au/ The easiest way to make sourdough...Read more
Hi Everyone I have a couple of questions Has anyone ever approached their local Baker to ask if they can come in and watch a...
I added a glossary of bread making lingo to my blog site. I have to admit that I need to refer back to some books, especially on...
I recently made some waffles in my new (birthday present) waffle iron. My Belgian husband has declared that although they were OK...
