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I am a new sourdough baker and I'm having difficulty producing a sufficiently sour bread. I know this reads like a police...
Here are my first attempts with very different results. The first couple of times I tried this recipe I proofed covered, for...
Does this site have a policy on spam? There seems to be more and more of it. Is anyone getting rid of it? Just asking. John
Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria...
I was wondering whether someone would be so kind as to provide a link or name of a store where I can purchase pure Diastatic malt...
Not about sourdough but it shre goes great with it. This looked really good. Wish we could get some here in the States. http://...
I've been "lurking" in the forum for a long time. I've been baking sourdough bread with my own homemade (and very wonderful!)...
I have been successfully making whole wheat sourdough bread with a very healthy starter but would like to branch out and try some...
Hi everyone, i just found this forum while I was looking for new sourdough information. I bought a book on breads a few weeks ago...
I recently received a very nice gift from Maedi & Graham at Companion Bakery in Oatlands, Tasmania Australia! They sent me...
Hello all, The purpose of this posting is to say a big thanks to all of you that regularly contribute to the Forum. I have been...
I read the following article in Sunset Magazine this week and thought that others would enjoy reading it also. The article...
I put this in event, as I have not idea where else to put this. A bakery I had never noticed opened a few months ago in Melbourne...
Well, the warm weather has arrived, it's been a bit stormy this week too, so I guess it's been a bit humid...and my smooth...
Most times when I log in one of the randon photos that pops up is a starter picture I posted a long time ago when I set out to...
Hello. I have a 5 week vacation ahead and was wondering if keeping my starter in the fridge should be enough or if I should get...
I recently made two loaves at an interval of about three weeks. Both were made using identical ingredients (mainly Wessex Mill...
This year, as in previous years, I am experimenting with Pannettone. This wonderful, but complicated Italian Christmas bread/cake...
Hi, I've been baking a 100% ryeflour sourdough with a rye starter at 100% hydration. My recipe incorporates oatbran, rolled oats...
I am planning on starting making sourdough bread, after reading through various guides and recipes I have thought of a possible...
I just started a new starter trying to follow the recipie by another blogger - sourdom on this forum. I'm in the USA so I had to...
Hi Just used my starter kit and after 2 days experienced yeasty aromas and lots of white/grey mould! It has been hot here but not...
All, I am new to this list, so pardon if I am asking an already much-asked question, but: How can I create a round loaf that...
I have noticed in the last 3-4 weeks that my starter, a white starter at 100% hyrdation, that I keep in the fridge, is becoming...
Updated/Corrected Hello from Brazil! I don't think there is another brazilian (or portuguese speacher) here. I don't have much...
