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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...
My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??
Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making...
Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...
Hello, I'm after some advice. I have recently activated some Dyhydrated starter that I have. The first week it became really...
After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured...
I made a sourdough starter about 3 months ago. At first the resulting bread had a nice sour tang to it but not sour enough for me...
Trying to find out a recipe or if anyone attempted to use mint chocolate as an ingredient for a loaf? If yes, I'm wondering which...
Success!! Finally!!!
Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...
Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...
I know this is a worn-out topic, but I am baffled as to why I cannot get my dough to spring in the oven. I am following some of...
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...
Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom's proofing page and the link to...
Good day everyone. I'm not new to bread, but a total novice with the complete sourdough baking. Every time I make up my dough,...
Hi first post as I can't seem to get loaves to rise where I have scored it. Any suggestions. I'm cooking in a dutch oven 20 mins...
Hi bakers, I've just joined this forum hoping that someone might be able to advise what I'm doing wrong with my sourdough process...
So, what's your starter's pet name? Mine is Tabetha (daughter of Bessie)
So I fed my starter as normal one night with 100%hydration very strong white flour and left it out on the counter to accelerate...
