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Metamorphx Review – Is It Legit? Disturbing Customer Concerns?

Metamorphx ought not be taken with carelessness and ought to be restored as soon as conceivable on a priority base. Individuals...
Möchten Sie Anaboloxan Deutschland, kaufen? Besuchen Sie bite the dust offizielle Site für Preis

Anaboloxan Deutschland, ist eine Nahrungsergänzung, bite the dust reich a normalen Zutaten ist. Diese enthalten MSM und...
Inhaltsstoffe von Probioxmed Deutschland?

Probioxmed Deutschland ist ebenfalls bekannt und wird auch viel im klinischen Bereich eingesetzt, daher gibt es auch die...
Iron Warrior Testo Thrust Reviews Uses Benefits & Ingredients (Not a Scam)

It's a significant test to achieve astounding muscle gains by working out at the rec focus, whether or not you all that as...
BLITZ Delta8 CBD Gummies : Why Delta-8 Is Infamous?

Blitz D8 CBD Gummies - In this article we will depict Blitz D8 CBD Gummies that are a concentrate of cannabidiol, and one of the...
Side Effects Of Iron Warrior Canada?

The extra trimmings associated with the Iron Warrior Canada needs a little thought from the clients. though the optional impacts...
Fluxactive Complete Reviews – Does This Product Really Work?

Overview Of Fluxactive Complete Fluxactive Complete is a prostate wellbeing and wellbeing item that intends to help the bladder,...
Brand new starter smells like vomit

Hi, I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a...

11 comments
Bread sticking to parchment

Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...

17 comments
Panmarino - Italian Rosemary Bread

This bread is called a Panmarino and when I first read about it in Carol Field's The Italian Baker , the story of this bread was so...Read more

21 comments
First starter: Thick hard crust on top

Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...

3 comments
Sourdough Pouch

Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...

1 comment
Sourdough looks great after baking but still has an overly gummy/tacky crumb.

Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...

5 comments
smelly starter

Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I...

6 comments
No Bake Cookies Dough Energy Balls

Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more

1 comment
Rice Koji mold used to ferment bread

I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...

8 comments
Experience of using refined flour vs whole wheat flour

Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
Help Please

This mould has started appearing on my8 year old starter. Is it beyond redemption? Regards Andrew
Seeded sourdough (makes 2 loaves) 75%

This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more

1 comment
Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Question about fridge retarding and oven spring

Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

12 comments
Using your starter straight from the fridge vs refreshing before each use

I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...

8 comments
Has Anyone Used Oatmeal Flour as Base for Starter

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...

3 comments
How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

3 comments