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I’ve had my share of failures over the last few days. It seems that I would make a different mistake at each attempt. Here are a...
Please Mr/Ms Moderator Some of the threads are very long, and getting longer! Is there an easy way to locate the new posts in a...
I started a new sourdough starter 3 1/2 weeks ago. I fed it daily for 3 weeks (all purpose flour and spring water) and then put...
Hi all, another newbie to the sourdough world...baking that is, have been buying other peoples fabulous product for years. Anyway...
A friend of mine, Roberto, recently purchased a Solar Oven. It is a plastic gizmo that uses mirrors to collect heat from the sun...
This is my first attempt at a 100% sifted wheat bread, e.g. a "whole flour white bread". I think I’ll make every single mistake...
I am new at sourdough baking although I have made a few loaves, one whigh was the first one with this new starter came out fairly...
Now that my sourdough culture is stabilized (it went crazy last week, digesting flour really fast and bubbling out of control), I...
I am trying to save my 12 yr old starter! I got busy one day and after mixing up some bread threw all my starter away without...
Hiya Friends of Ferment! I wanted to post some pics of bread I baked along with the healthy starter. I don't follow recipes and I...
Hi! I had a relatively active sourdough culture for the last 2 weeks, but then 2 days ago I’ve modified the way I feed it and it’...
Has anyone tried using spent grain from making beer in their sourdough? I found one forum thread from a couple years ago that...
Just wanted to post some pics of my first sourdough starter. "Betsy" is currently on day 9 from creation following the Beginner's...
Hi everyone. In a previous topic someone mentioned that I should let my starter breathe, otherwise it'll suffocate. I use a glass...
Hi! After 2 weeks my starter is very active and stable, so I want to make sure I make as many "backups" as possible. I currently...
Although I'm not new to baking bread, this is my first forray into baking totally wild sourdough. It took three tries, but I...
Hello all, My country loaf came out especially well today and I thought I'd share. Bread Flour 80% Rye 15% Whole Wheat 5% Water...
Hi! I’m new here and new to sourdough bread baking. I live in Bromont, Quebec, Canada. We have a very good local bakery and the...
Most bread books direct you to add steam to your oven, usually by putting a pan, preferably something solid, in the oven when you...
Hey guys, Recently I received a new piece of raw granite countertop that I am now using as a baking stone. The stone is 21x17 and...
Hi, After years of baking bread and always going to get round to making sourdough bread, my first loafs baked today. The bread...
Dear Sourdough Community, The internet sure is an amazing place. I grew up in Northern California, deep in the Redwood forest. My...
It got a little aggressive in the spring on one side, my blade hung up a little when I scored it but still a nice loaf. You can...
Hi all this is my first post I like this site and community a lot, thanks for the so many tips I learnt over time! i am looking...
Hi, I am just starting baking for the first time. I tried couple of loafs based on the "Classic Sourdough" book, with a starter...
