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My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??
Ok, I have now read all suggetions on what I think maybe my problem, either starter to weak, starter to strong, not enought...
Hi all I'm new to this forum (and what a forum it is!) I've been baking sourdough for the best part of a year, and after a fair...
Trying to find out a recipe or if anyone attempted to use mint chocolate as an ingredient for a loaf? If yes, I'm wondering which...
Success!! Finally!!!
How can I work around 9 to 5 work and achieve a proper sourdough
I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour in an organic supermarket and I wanted...Read more
Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...
Why Doesn't my Bread Open at the Score? 2nd and 3rd, 4th photos are the bread I made before. They are ok, but 1st photo is not...
I have a starter that I add 100g of wheat flour and 125 g of warm water to after taking out half each day. I want to increase it...
