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"One of our own" is facing a crisis and I hope this groiup can help. Some of you may be familair with Proof Bread -- a family-...
Hello I've been searching everywhere for an answer to my problem. I created a starter from scratch a few weeks ago. The starter...
I was very busy these days that even I only could have my dinner in restaurants. I didn't refresh my starter and I found it looks...
Has anyone had experience of working with the Sekowa Backferment?
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'm in Melbourne (Australia) looking for a smallish mixer for a home microbakery set up - single phase power, 10-15kg...
I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may be an...
hi everyone! recently i begin making a new starter, and i noticed its bubbly and has that tangy smell the day after i made it...
Hi everyone! I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making,...
Hi so I have had this starter for about 8/9 months now. It's a wheat flour based and has been perfect but I have noticed recently...
Greetings from Finland. This is not the first sourdough bread. I joined because the new perspectives are interesting. The bread...
Hi all, Its my first post here, so hi everyone. I started baking Sourdough loaves about 2 months ago and I had some really good...
Hi, I did search for it but couldn`t find it so I decided to create my first post here. I live in the Netherlands and I would...
New to sourdough. Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉. This...
I would really appreciate some help with my sourdough! The main issue is that, as I knead it, it becomes wetter, and eventually...
This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
Hi, this is my whole wheat bread, why is so flat it seams proofed. I use combisteam oven for baking.
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,...
Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...
I have been using a recipe spreasheet I've built for some while now - I thought other might find it useful. You can use it to:...
This is my first time with sourdough bread. I got a fairly decent oven spring, even though i forgot to score it. My problem is...
I envy some videos I see (like Bread Proof on YouTube) where the dough is like loose taffy - stretchy, silky during the stretch...
My take on converting this very tasty bread based on Susan’s Wild Yeast recipe. I went for 47% preferment in the final dough because it is...Read more
I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more
