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I have read the forum from afar and decided to post a way of baking the bread every day that produces a consistent size and look...
Hi There, I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while...
I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature...
Food producers call for action as grain prices soar Lauren Etter and David Kesmodel | February 15, 2008 WITH the price of wheat...
Would appreciate comments, please. Had high hopes for whole wheat bread from Master Formula from Peter Reinhart's Whole Wheat...
I would like to learn more about this Cliffside Bakery in Toronto Ontario. The link to their website doesn't work, and other...
Hi everyone, I have had a lovely starter working very actively for some months now. When I made my first loaf I realised that I...
my first sourdough bread
Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...
If I have a good, active starter, why do I need a preferment to start my bread dough, the formula say, - take 50g starter, add...
I received a large fistful of amazing raw sourdough dough from a baker. I was hoping someone could instruct me as to how i would...
Gluten is almost impossible to find It took me a week of solid searching but I found it Gluten on the Internet. If you go here:...
I am trying my novice hand at sourdough, I have bought the books, read the websites and am taking the plunge. I Built my proofing...
Hi thank you for a great forum just stumbled upon this today I will read and learn a lot from you and will try my first sourdoug...
So, I'm new (obviously!) and I just really got started making sourdough... I decided earlier this week that I was going to make...
I just made my first sourdough starter a few days ago. I was using it today and it states to refresh it after using it. So, the...
Can anyone advise me on what the practice is with mouldy couche(s). I've read that the mould on a couche is not a problem ... but...
HI I am relatively new to to using sour dough and while I have had a reasonably good level of results I am somewhat confused...
Hi, I wanted to order a 750g banneton but the shop link appears not to be working. If anyone can advise I'd be grateful. Cheers,...
Hi, Thanks for a great forum....just stumbled upon this today! I have just made my first ever starter this morning and was hoping...
Hi everyone, here is some light rye I baked up today. I thought some bread porn might be in order as many people seem to have...
Hello, this a first time post, I am maintaining a great starter, it is a natural, water and flour starter, kept in fridge and...
I began a starter almost two weeks ago following methods on this site, except for the rye flour. I used a 50/50 white and whole...
hi this is the first time that i have been on this site. i have a chance to get my hands on a starter that was origanily started...
My Waffle iron died about 8 years ago, found a Belgian waffle iron at the thrift store. Made sourdough waffles today, added extra...
