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Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more
In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to experiment with a...Read more
Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
This mould has started appearing on my8 year old starter. Is it beyond redemption? Regards Andrew
This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more
Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...
I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...
Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...
Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...
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 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 have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...
Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...
My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...
Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...
Found a demystifying French flour types! Helped me! Jeremy
Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making...
Hello, I'm after some advice. I have recently activated some Dyhydrated starter that I have. The first week it became really...
After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured...
I made a sourdough starter about 3 months ago. At first the resulting bread had a nice sour tang to it but not sour enough for me...
Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom's proofing page and the link to...
