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I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6...
What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or...
I'm a real beginner - three weeks ago I hadn't baked a sour dough loaf before ;) I started with the 'Bread Matters' book (the...
Hi all, Thanks to many helps from people here, I got new starter which seems to be going well until now. What I have done and am...
1) I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any...
I'm a bit new at this, so you'll have to excuse me if this is a dumb question: What, exactly, is the difference between different...
OK this is my second attempt at sourdough scones, the first attempt was a complete disaster, and was my fault, I have a rotten...
I have just started with making sourdough although I have been baking for a few years. My starter is 100% Organic Rye with 150%...
Hi This is a first for me - both on the forum and making a sourdough. I have my two starters looking pretty good. One is a white...
I have just started finding out about bread stamps. Does anyone out there know about this way of marking loaves? The most...
My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have been following the technique from...
For nearly a year, I roughed it through my sourdough experience with really cheap flour. How much difference could it make, I...
My sourdough starter is 2+ weeks old. Everything has been going beautifully and I've cooked with it daily for about 12 days now...
This is funny. Check it out. http://www.noob.us/humor/conan-obrien-and-the-bread-professor/
Good evening Can anyone offer any tips on purchasing an electric bread/dough mixing machine? I currently bake sourdough once a...
After I made a little success on my first starter, I have tried to make the second one. This time, things didn't go well. My 2...
Hello! After a woefully slow to start starter, it now seems to be doubling in size nicely over 12 hours (or less), so I reckon I'...
Hi, I'm ken [ ĸen if the software recognises it, but I'm not holding out much hope of that ]. I've been making sourdoughs for a...
Im having trouble creating a healthy sourdough starter. I have tried many methods. White flour and water, wholemeal flour and...
After cooking a beer-can chicken with a small fire, I loaded it up with more wood and got the oven really hot. Unfortunately it...
I recently finished our clay oven - have made lots of amazing pizza (only using IDY so far, will try SD soon). The finished oven...
I've been using my starter for a few months now and company is coming so I want to make enough pancakes for four people. I'll...
I'm preparing to bake my first sourdough this week; have been building a starter along the lines of the one in Peter Reinhart's...
Hi all, I'm in Brisbane, just embarking upon sourdough baking. I've been really enjoying baking with commercial yeast, and I'll...
