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Hello I've been searching everywhere for an answer to my problem. I created a starter from scratch a few weeks ago. The starter...
I was very busy these days that even I only could have my dinner in restaurants. I didn't refresh my starter and I found it looks...
Has anyone had experience of working with the Sekowa Backferment?
Hi all, I'm in Melbourne (Australia) looking for a smallish mixer for a home microbakery set up - single phase power, 10-15kg...
I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may be an...
hi everyone! recently i begin making a new starter, and i noticed its bubbly and has that tangy smell the day after i made it...
Hi everyone! I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making,...
Hi so I have had this starter for about 8/9 months now. It's a wheat flour based and has been perfect but I have noticed recently...
Greetings from Finland. This is not the first sourdough bread. I joined because the new perspectives are interesting. The bread...
Hi all, Its my first post here, so hi everyone. I started baking Sourdough loaves about 2 months ago and I had some really good...
Hi, I did search for it but couldn`t find it so I decided to create my first post here. I live in the Netherlands and I would...
New to sourdough. Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉. This...
I would really appreciate some help with my sourdough! The main issue is that, as I knead it, it becomes wetter, and eventually...
Hi, this is my whole wheat bread, why is so flat it seams proofed. I use combisteam oven for baking.
I have been using a recipe spreasheet I've built for some while now - I thought other might find it useful. You can use it to:...
This is my first time with sourdough bread. I got a fairly decent oven spring, even though i forgot to score it. My problem is...
I envy some videos I see (like Bread Proof on YouTube) where the dough is like loose taffy - stretchy, silky during the stretch...
My take on converting this very tasty bread based on Susan’s Wild Yeast recipe. I went for 47% preferment in the final dough because it is...Read more
I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more
Does anyone know where I can buy a Mockmill 100 or 200 in Australia? Or does anyone have one for sale? IF NOT DOES ANYONE HAVE...
Hi, My wife and I just acquired a starter from our niece. Apparently it’s a 100 years old . We love to cook, but have never...
I have used an enameled cast iron pot twice to bake sourdough boules and the bottom of the bread has burned. It goes into the pot...
Hello everyone. I was doing some random bread related searching on the net, and came across your website. So far so good! I am an...
Unfamiliar with the nuances of posting to this forum, I wound up posting my question in the "Video" section: https://sourdough...
So I started a starter from scratch at the beginning of quarantine and have been pretty successfully baking bread every week for...
