About
I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The...
Hi Sourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour...
Hi all, I'm new to sourdough baking but really enjoying the results so far. My starter looks and smells healthy and seems to be...
Hi all, I am planning on making a large batch of sourdough bread to sell for a school fete. Do I need to give the starter more...
Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep...
I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just...
Reviving a starter vs. starting a new one - that is my internal debate. I freeze and revive, but the choice between doing that...
Hello, My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make...
I am determined to get through this Paul Hollwood Sourdough recipe before using a different one! In summary he says to knead for...
It's been a while since I've visited here - and I've moved from Panama to Brazil, in the meantime. I managed to create a truly...
HI, I popped into the bakery when in tassi last year, and asked this question, but can't remember the exact answer. I understand...
Hi there, first timer to the forum. I am originally from the UK and used to make my own sourdough. I haven't made it in 6 months...
I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydration) and all-in-all it's not...
I found a few nice bakeries and enjoyed lievito naturale pane - sourdough bread. Really, it sounds wonderful with an Italian...
This is my first time to post here. I am just new to sourdough and have made a few things with my starter. Today I tried the...
Hi, I have been making pizzas at home for a long time now. Recently I have been experimenting with different types of flour, in...
Hello you lovely people, I'm newly empassioned by sourdough and am having the most wonderful time making it. here a picture of my...
A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tasmania. The windmill grinds...
Hi, I am trying to find a sourdough recipe for gluten free bread. I have read through several sourdough web sites and learnt...
Hi All, I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the...
Thanks for the feedback regarding Ovencrafters Nick has been in contact and all is good with my order, just a delay Regards Johnny
Hi all Having built a couple of dome masonary ovens in the past and now becoming a natural yeast head , I thought to move to the...
I have left over beer barm...yes that's real beer barm from a local brewery....I didn't use the entire quart jar of it...can I...
OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread...
Hi! I've started making sourdough bread last year (in April if I remember well). My first attempts were disastrous but after a...
