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Hello! I've appreciated sourdough recipes my whole life but just now creating my first starter that will be used in everyday...
Hi, We would like to buy a cafe-boulangerie-patisserie. Australian citizenship. Thanks for your offers.
Hi everybody, I have a good kamut starter 15 days old, I used it few times and it works well. it was 50 % hydration, and I have...
Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book. The formula yield 5080 gr. I...
Hello all, I live in a cold house where it's typically around 13 degrees C in the winter. I make bread a lot but not the...
When I first started to use a banneton a few weeks ago, I had no problem with the dough sticking. But almost every loaf now...
Hi, I wanted to make a kamut starter, so I put 100 g of kamut flour and 50 g water, mixed it and put it into a covered bowl...
Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...
Hi everyone, just baked my third sourdough loaf and still it comes out quite flat. I used 450g flour (300 whitel, 100 wholemeal...
Hi all. I've been using a sourdough recipe that's fairly simple to follow: 50 g flour, 50 g water. The first feeding, I just...
Here are some pictures of my new loaves with new starter. I feel that my sourdough breads are getting better in terms of...
Fresh from the oven. Whole-wheat-honey-poppyseed-flax. Lovely flaxy nutty aroma.
Greetings all! I've been hooked by the sourdough bug! After making a loaf of "OK" bread by following Alton Browns instructions I...
I have read the forum from afar and decided to post a way of baking the bread every day that produces a consistent size and look...
Hi There, I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while...
I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature...
Food producers call for action as grain prices soar Lauren Etter and David Kesmodel | February 15, 2008 WITH the price of wheat...
Would appreciate comments, please. Had high hopes for whole wheat bread from Master Formula from Peter Reinhart's Whole Wheat...
I would like to learn more about this Cliffside Bakery in Toronto Ontario. The link to their website doesn't work, and other...
Hi everyone, I have had a lovely starter working very actively for some months now. When I made my first loaf I realised that I...
my first sourdough bread
Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...
If I have a good, active starter, why do I need a preferment to start my bread dough, the formula say, - take 50g starter, add...
I received a large fistful of amazing raw sourdough dough from a baker. I was hoping someone could instruct me as to how i would...
Gluten is almost impossible to find It took me a week of solid searching but I found it Gluten on the Internet. If you go here:...
