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I bake sourdough almost every day in my bread machine (3 kids under 6 don't allow for kneading!). I was getting a great,...
I got lazy and didn't feed my starter for about 4 weeks. It developed hooch of course, and there is a layer of dark dough on top...
Hi All - I have been using an overnight retard in a domestic fridge a few time lately, but the dough, kept in a banneton and a...
Just found this web site while I was browsing for info on sourdough, and how it actually got started. I started my "starter" last...
Because my old spelt/kamut sourdough starter keeps producing bread that is still too sour for our liking, I thought I'll...
Finally I have the time to learn about sourdough, so I made a starter using Dan Lepard's recipe, which looked pretty good...
It's me! I'm back with questions again. I have been babying my starter (Buddy) for weeks now. I followed SourDom's directions and...
Most people believe that a restaurant cook, a baker and a pastry cook are about the same. I'd tell them that we have one really...
Hi Folks, I have been motivated to begin making sourdough again and have found plenty of inspiration on these pages. I have made...
I typically use only kosher salt since I keep only this kind of plain salt on hand for simplicity sake. I know when using...
Hi all, My wholewheat starter is already 19 days old. It can double its size after feeding and has fair bubbles under the surface...
I'm making some really good bread. I share it with others who live in my apartment block and they love it, but I'm really...
Hi. I am thinking of buying this book by Chad Robertson. Is there anyone who has it and can give a little feedback/review. cheers.
We all know that baking bread in a cast iron dutch oven was popularized by Jim Lahey and his no-knead bread. However, getting the...
I've been sourdough baking for a few weeks now and have already gotten a bit experimental. I divided my starter into two jars and...
Hello. I am wondering if anyone out there knows if I can substitute rye flour with rye malt. If so what will the variation be in...
Yay! I am a genuine successful sourdough bread baker!!! I'm no longer a FAILURE!! Disclaimer: I tend to be long winded. I baked {...
Hi there! New to this website...so much info!! Can anyone elaborate on how to get those lovely blisters under the crust? Also,...
TP and I have been racing to produce a sprouted rye grain loaf - though I am sure that hers will be more beautiful. I also had a...
Well,not a complete sourdough newbie though.I created my starter about 6 months ago and the first attempt to create a starter was...
Hi guys. I just wanted to say hello first off. I've had a starter going for six days. Not a great deal happening yet, although I'...
I grew up with mainly whole rye sourdough bread in Austria and appreciate these flavors. However, 30 years later, I am trying to...
Hi everyone, I am trying to find a good recipe for a sourdough loaf with unbleached white bread flour, wholemeal and a little rye...
hi everyone i run in to some seriously old polish recipes, if anyone is interested let me know and i will translate them, few of...
I am sure others have had this same problem and I want to share my solution. I usually bake a large loaf which I eat a slice or...
