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Two nights ago I pulled my starter out of the fridge to see if it was worth using. It had been about 6 months since my last bake...
The first pic is a ciabatta style roll at 80% hydration, baked on a tray. The texture is fabulously open and full of holes. The...
Hi everyone, I have finished another loaf in my (so far) short sourdough-on-weekends-career and although the result was a "...
Been making enriched breads for about a year. Trying my hand at sour dough,again. 1:1 Starter is about 3 weeks old with daily...
Hi, my Wife has to avoid wheat (not avoid gluten), so my sourdough rye bread is fine. As a treat I have tried to make some rye...
My sister in Sydney would like to start making some sourdough bread, but I don't think AQIS would be that happy with me sending...
Well, I finally have put this slab duplex to good use. Apparently the musty smell leads to REALLY good sourdough!!!! So, I baked...
I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very...
I have just successfully followed your wonderful starter recipe and now on day 7 my starter has doubled in size and smells really...
We have an international bulk food store near us and I've started using some different grains to feed my starter each time I do a...
I bake sourdough almost every day in my bread machine (3 kids under 6 don't allow for kneading!). I was getting a great,...
I got lazy and didn't feed my starter for about 4 weeks. It developed hooch of course, and there is a layer of dark dough on top...
Hi All - I have been using an overnight retard in a domestic fridge a few time lately, but the dough, kept in a banneton and a...
Just found this web site while I was browsing for info on sourdough, and how it actually got started. I started my "starter" last...
Because my old spelt/kamut sourdough starter keeps producing bread that is still too sour for our liking, I thought I'll...
Finally I have the time to learn about sourdough, so I made a starter using Dan Lepard's recipe, which looked pretty good...
It's me! I'm back with questions again. I have been babying my starter (Buddy) for weeks now. I followed SourDom's directions and...
Most people believe that a restaurant cook, a baker and a pastry cook are about the same. I'd tell them that we have one really...
Hi Folks, I have been motivated to begin making sourdough again and have found plenty of inspiration on these pages. I have made...
I typically use only kosher salt since I keep only this kind of plain salt on hand for simplicity sake. I know when using...
Hi all, My wholewheat starter is already 19 days old. It can double its size after feeding and has fair bubbles under the surface...
I'm making some really good bread. I share it with others who live in my apartment block and they love it, but I'm really...
Hi. I am thinking of buying this book by Chad Robertson. Is there anyone who has it and can give a little feedback/review. cheers.
We all know that baking bread in a cast iron dutch oven was popularized by Jim Lahey and his no-knead bread. However, getting the...
I've been sourdough baking for a few weeks now and have already gotten a bit experimental. I divided my starter into two jars and...
