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Hi All and Greetings from New Zealand. I have been baking using my own starter for a few months and have had some success...
I have two starters, rye and wheat (white). The rye has been living in the fridge happily for months, the wheat is newer and has...
Is there anyone who is baking german-style pumpernickel breads who would share tips and methods with me? I've been baking 100%...
I don't use my starter all that often, Me mate an I are older and conscience of both Carbos and calories. I tossed my old starter...
Hey everyone! My sourdough adventures have just begun, and I could really use some tips! So far, I used recipes from Paul...
Hi there. i am a complete novice to the sourdough "club" and really want to get cracking on making a loaf of bread with my...
Hello! I've started baking a few monts ago, but only made my first sourdough last month. I am now on my third batch and I find it...
What is the benefit of waiting before adding salt? I mix it in with the second lot of flour but occasionally forget so have to...
Hello, I have a question about the starter ball method...I have some I put in the fridge approximately 5-6 weeks ago and some...
Hi there baker friends, Have been baking for a year now, but have a problem. Recently purchased a new oven and goes well. However...
A days baking from an Alan Scott Oven that i built for a mate... 10 loaves of natural Levain Sourdough Bread...doesnt get much...
So I baked my 2nd round on sourdough! Here a brief recipe but it's quite simple. I'm old school and will never bow down to scales...
Hi all, I have a query for those who may have answer for me. When i work out my ingredient weights using BP, do i need to...
I have started my first sourdough starter. It is bubbling but not a great deal. I have refreshed it once but it still seems slow...
I'd love some second opinions on my loaves. I am pleased with almost all elements of them (flavour, texture, crumb) but they...
Hi, First I have to say what a great site – really good resource – I’ve had a look through quite a lot of posts and picked up...
Hi there everyone. Recently finished a baking course at Red Beard Historic bakery and have been starting my leaven/wort over the...
A good all around dough for french loaves, baguettes, and pretzels.Read more
Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian...
Hi guys, I'm new on here but have been reading many posts find people on here so helpful! What a great site! I'm more or less on...
I've seen a few references to hydration and noted a good explanation at Shiao Ping's recipe entry. "Bakers percentages are...
Hi all, I baked a sourdough loaf yesterday having followed the recipe and instructions. My loaf turned out with a nice crust but...
Can anyone share ideas regarding the large ruptures appearing in a recent sourdough bake? I think its moisture content but could...
I have been successfully been making sourdough for a couple of years and find that recently i have somehow gotten large holes in...
Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings,...
