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Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...
Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...
Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...
My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...
Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...
Found a demystifying French flour types! Helped me! Jeremy
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...
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...
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...
Hello, I am a COVID-triggered sourdougher, so still inexperienced!. I bake infrequently, say every few weeks, so keep the starter...
Hi I live in Adelaide suburbs (south) and am a weekly sourdough baker. I have a 6 month old 60/40% AP/Rye active healthy starter...
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...
Ok, I have now read all suggetions on what I think maybe my problem, either starter to weak, starter to strong, not enought...
My friend is going to the State and I want her to bring me baking book. I'm sure, you bakers, tried more then few books (bread)...
Please help. Any suggestions would be appreciated. We've been having this problem, having big holes in sourdough, for a while now...
Definitely one of my favorite breads. Give this a try you will not be disappointed. Inspired by txfarmers blog on the TFL , I decided to...Read more
