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I am finding it hard to source rye flour (fine or coarse) in Southern Tasmania. Anyone have a source? Anyone know of an...
I was inspired by other threads on this site, to try kamut flour again; a previous attempt had not been too successful. This time...
Hello, I've been experimenting with different starters and still havn't had any luck getting a good sour bread. I have ordered a...
Hi: I'm loosely following Peter Rhienholt's Barm Starter recipe as found in his Crust & Crumb book and I've begun a new...
After my first few weeks of sourdough baking it has bothered me that I have only been practically able to bake at weekends -...
Hello all, this is my first post so be kind to me. I recently obtained a small quantity of starter as I want to be able to bake...
Hi, guys. I'm Caleb. First time here. I've got a lovely starter which in the past has demonstrated some lovely banana aromas, so...
New to creating my own starter, read up on it, I have a few questions becase ahh, mine is acting different. I started with pack...
After a couple of weeks of gettin my starter working great, I finally baked a couple of loaves. Questions are: 1. The kneading...
I've baked quite a few sourdough loaves over a period of years, but without consistent success. This week, I've begun again by...
I'm carrying on from my earlier thread, because I can't post follow up pictures there: http://sourdough.com/forum/weak-starter-or...
After many months on this forums, I have decided to post some pics of my loaves. Being in China, I have access to a variety of...
Hello all, After lurking here for ages and learning soooo much, I have finally posted about my sourdough adventures on my blog...
When making a white sourdough, I usually have to bulk proof for 6 hours, shape the loaf, then proof for another 4-5 hours before...
Hi I am a complete newbie sourdough bread maker and would like a few pointers I found this forum and have followed the "Make your...
OK, I have FINALLY got my starter active after many weeks. I am now ready to bake....What recipe is simple and doesn't require...
I have just gotten to the point where I have a active starter which I can use however everytime I try making a loaf of bread and...
For the first time in my 4-year's of sourdough baking I used buckwheat in my recipe at the ratio of 1:6. Only because I did not...
Took a rather hap-hazard approach to starting my starter. Used 50g organic wholewheat flour and 50ml water, stirred in well and...
Hi I was wondering if there is an electric crock to maintain optimal storage temp? I live in a MH and any one with the experience...
Hi, Started my starter 7 days ago. First 2 days I was getting great activity, after day 4 the bubbled have got smaller nd the...
Hello Forum Members Just typed out a long intro post and lost it. No idea how or why. Must be something about this site set up...
Here is my 1 day old culture. 100% of hydration. Same amount of white flour ( with 10% of rye flour) and water were used. I think...
I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ireland. The water, air quality...
I'm a sourdough beginner following recipes. One recipe used 500g fermented soy milk in the starter. I googled it and learned that...
