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Hi all, After a rather lengthy hiatus of not posting on the forum (but reading along occasionally, and baking all the while!) I...
[b]Please select the option you most agree with.[/b] Make a comment (eg suggest another term) by posting a reply below. [b]NOTE...
Panettone UNIT WEIGHT: 500 DESIRED UNITS: 2 TOTAL DOUGH: 1000 Levain:ferment 27-29c 4 hours flour 22grams water 11grams...
Hello all! I have recently received a liquid starter from someone, which I then converted into a firm starter via the technique...
I'm back baking at home after being away from flour for some time. What drew me back was the sweet nutty flavour of spelt flour...
I have been baking largely from the fridge in the last few weeks (ie dough taken from fridge and put straight into hot oven). I...
I'm curious if there is a simple way to do sourdough breadmaking that still gives good results. The reason i ask is because...
Hi all, i'm new to the baker's world, and the forum and i just wanted some input on if my starter is acting normal. i made my...
It me Again, I have been following two starters: San Fransico Starter and Biga acida. I have got a few recipes for these but can...
Hi there, I beleive there is a great bread text, called "Bread". Can anyone tell me the author?
Hi, I am newly registered to the forum, although I have been lurking and reading. I have been baking with sourdough for a long...
Occasionally I come across this site when I am researching a food topic, it has some great stuff and offers loads of material and...
Just finish baking my first sourdough bread Pane Francese. Got some nice flavour but flat and chewy more like doughy. I did...
I did a bit of reading and had a couple of false starts but I managed to make my own sourdough starter from scratch - and then...
One for Teep. :) A friend on another board pointed me to this website, it's a scream (literally).. http://cakewrecks.blogspot.com...
I began my starter with 1 cup of 95 degree skim milk, mixed with 3 tablespoons of plain nonfat yogurt, stored at 90 degrees for...
Howdy y'all! I'm new to the sourdough forums and new to sourdoughs. I've made bread before (about 50 times-ish) using commercial...
Hi everyone, I'm new to this sourdough caper, but have been hand making bread for about 18 mths now (a veteran ha ha). I have...
Hello everyone, Been reading the forum and found it full of useful information. So, I'm starting with sourdough baking and am...
Lots of pizzarias outside of Napoli are using this flour. I was intriqued, so I emailed them a line and they got back to be right...
Hi all,Maedi and his friend Nehal have done a great job getting the site back up. There are still more issues to sort out, but...
http://www.sourdough.com.au/bread/dom/BakingWithDomExtraSpace.mov The ultimate sourdough companion, Dom is an investigative baker...
Well having more time than cash, and wanting a couple more oval bannetons and three decent boule bannetons instead of the cheap...
Ok so this is not technically a sourdough, has a bit of yeast in it, but is a fantastic deli German rye bread. I got the...
Hello everyone I have been lurking on this site for a while and did follow sourdom starter now I am ready for baking my first...
