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I've done a lot of research on different ways of starting a starter, but the couple of times (once all white flour and once with...
Hi, Just wondering is there a simply rule of thumb for changing the hydration of a starter to suit a recipe. I want to make some...
After a couple dismal failures and utter frustration I think I've got it! These came out this AM and one is already gone! :) Loaf...
Hi, My son just bought me two spread of 3 bakers loaf tins at the shop at Bendigo tip - $3 each! They must be from a bakery that...
Hello one and all, I'm a new member interested in making sourdough bread but with a low gluten grain such as Barley. Please let...
I slash the top of my bread with my pretty new lame (my small treat to myself!) but the slashes don't seem to open up as much as...
Hello Everyone This is my third time trying to bake from my culture. I made it according to Nancy Silverton's "Breads From the La...
Hope someone can help with this one. We have been making sourdough for a month or so, and have tried a few recipes from books and...
If any of you are going to be in the UK at the end of August (2010) I am organizing an informal gathering of amateur bakers. www...
Hi all, This is my onion sourdough bread. All the baking procedures were good. However I found that the taste was quite sour . I...
Hi there – A simple question to all you experts … When is a rye sourdough starter ready to be used without the addition of some...
I've found a local flour, although I've yet to try it in this heat. It's Bluebird flour, produced in Cortez, Colorado and cutely...
Today was my second attempt at baking sourdough bread. I made a white sourdough loaf and a spiced fruit loaf (both recipes from...
What's the difference between fresh yeast and instant yeast ? Instant yeast looks easier to use but why people still use fresh...
Anybody got baking sheet recommendations? I'm having trouble finding one which doesn't warp or twist at 240-250 C degrees...
Does anyone have a good recipe for sourdough hamburger buns..? Would be much appreciated! Sarah
I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains...
We did it! Or, rather Key (hubby) did it! As you go over the pictures, some ovenbuilders may smack their heads in disbelief shock...
Hi! I am so pleased to have found this forum. I have been struggling away with my sour dough for over a year and had almost lost...
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Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go...
Hello All I am new, very new, to baking bread. Any and all suggestions are greatly appreciated. I have a nice wild yeast...
I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...
When I was little, my father used to buy a sourdough loaf from a local bakery that weighed 10lb (4.54kg?), and was almost as big...
