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I love foccacia. Pasquini's Old World Bakery in Denver, now gone, made some so good I actually dreamt about it. I was so excited...
HI, I am relatively new to sourdough home creation and have a questoin about my starters. I received a white starter from a bread...
Another (of the many!) problems I am having is that seam at the bottom created during shaping opens up. The result is that after...
Hi all, Some years ago I lost my sourdough culture and just recently I tried to make another. It seem to me that I may have the...
Does anyone out there use a KD-8000 ?
Hello I have a complete small and shattell oven front That I am selling and thought there may be some interest on this site. I...
HI there, Thankyou for having syuch a great site. I developed a yen for making sourdough, however am having a problem...
I can't seem to get a good sour starter going. I've even bought some live from Breadtopia. Can anyone out there help ? larrysmeen...
Crumb is good, flavor good but crust is much too hard. Do not have a brush with salted water as recipe described for a "chewier"...
First posting here. Any help greatly appreciated. I have a sourdough starter that has been very successful during the last 16...
Hello to you all, After a number of loaves exceeded the width of my round pizza stone (not a pretty sight) I decided that I need...
I am in the process of starting with my San Francisco Sourdough starter from Sourdough inc. Stage 4 of their instructions say...
Hi All, Back lurking about the boards again...thought i'd post a bake i did last week for my nephew's 1st B'day. Turkish Pide...
I use scissors to make the slashes. Quick, easy, no fuss.
Hello all First post here, so I hope all is good with you. I've been baking for a couple of years and recently decided to give...
I have recently started to make bread-sticks much like the Italian Grossini. For proving the 'sticks' I lay them out side by side...
Hello all, I'm moving to Australia in the New Year to live with my wife, and have been lurking on the Sourdough Companion site...
Can some practised hand give me a guide-line on the relationship betwean the time a starter takes to reach it's peak and how long...
Hello, I generally make a spelt sourdough with sprouted rye grains (crushed but not milled). But for a change, I was thinking of...
I have lived in the inner west for years and have always known but never joined the coop in Enmore. I joined today and am going...
I have been using an autolyse and delayed stretch and fold technique. I roughly mix the starter, flour and water and leave for 30...
I have a bit of difficulty mixing and needing due to a medical condition and am wondering about automatic mixers. There seem to a...
Super happy :)
I have just started baking sourdough at home and am completely addicted. I have basically zero baking experience. So I have about...
