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My sourdough starter, freshly milled farmers market whole wheat flour, some water and a bit of salt might have been enough for a...
I am using white whole wheat currently but want to switch to King Arthur organic whole wheat. Can I just use my starter or do I...
How vital is it that the containers for the starter and the sponge are glass? I'm on a tiny Caribbean island where everything...
Thanks to everyone who has posted on his site. I just began eating my first loaf of sourdough made entirely from scratch and it...
Here are two white whole wheat sourdough boules. Mixed 1/2/3 with 2% salt. Proofed 12 hours total with 3 foldings and 2 shapings...
Hi there, I've been using this site for well over a year but I just now signed up to use the forums! It's been very helpful to me...
Am I getting too hard on myself or what? The tale of acquiring the freshly-milled flour and working with a problematic dough. The...
So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and...
How do I turn my sourdough bread dough into dinner rolls?
Could someone please explain why we leave the dough in the refrigerator over night before baking. I have just started baking sour...
The cooked buckwheat added a softness to the dough and a gentleness somehow to the whole wheat. I made extra kasha and ate it for...
I am loving this soudough cooking AND this site! There is a whole world our there of sourdough bakers I didn't know about! I feel...
I have been trying to make a successful sourdough loaf since 2 weeks now with complete failures. I think my starter is ok because...
A blue cornmeal sourdough bread was very nice, except for the weird color, a craving for falafel and offspring who purchased...
A couple of years ago I got some Carl's Oregon Trail dried starter and began my first attempts at real bread-making. So far the...
Hi everbody, Im new to this forum and just started making my own breads about a year ago and now bake for friends and family. I'm...
How do I get a really airy loaf like this one? I fell in love with these levain breads I bought in Stockholm this summer and have...
I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good...
Dear bakers - I have a dear friend who I've promised to show how to make bread for years and years, but, shamefully, have never...
Hi all sourdough people Sourdough.com is currently being upgraded in a big way. Members will soon be able to reply to posts with...
I dried and ground some of my starter on 25/4 and stored in a sealed kilner jar. Added 30g water to 30g of the dried starter 2...
Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker. Click here for more details: http://...
After some dissatisfaction with freezing and rejuvenating my starter, I am experimenting with a few different methods of long-...
Hi baking community, First time post, hoping to get some of your thoughts on my bread... and how to imprive it. My bread comes...
I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as...
