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Hi guys, I have question about starter. I start to make my starter 5 days ago, first 2 days, the starter grew well that I could...
I have the science lab up and running again. Still trying to get this fruit bread to work & had a "chemical reaction????? in...
I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...
From a loaf gushing like a molten volcano to this amazing looking sample! We want to try it. http://www.stirthepots.com/rye/
Hi guys, I just have a question about the starter. How can you maintain the starter ? You have to preserve it in fridge and have...
In my country, we also use a sour culture. We call it "Me". It is not a dough but a kind of dense sauce. We do not use it to make...
Hi all If you are anywhere near Boonderoo Farm in the King Valley in Victoria, you might like the sourdough course this weekend...
I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. But I'm not...
I'm new to baking, my inside look almost slightly grey, are my concerns valid or am I tripping? I am thinking it could be because...
Hi, I am a newbie, started baking in Nov for grieving therapy after my daughter passed away. The process has been rewarding and...
Hi! I was wondering if anyone can help. I have a 100% hydration starter (6 weeks old). I retain a cup and feed it with 120g AP/...
Hi, I am new to making Sourdough bread, and am trying a new starter recipe( Paul Hollywood's Grape recipe ) It is now day three,...
can you save rest of the sourdough that you made from your first batch.
hi, I recently made a starter which has been growing well, after six days I decided to try making the first loaf. It looked great...
Hey everyone. I've been creeping the forums reading all the great posts and advice and decided to sign up and ask a few questions...
I made my first pound cake a few days ago. It was good. But then I wondered what it would taste like if I had used some of my...
Hi guys, Maybe you can help. I've been baking my boules in my home oven, 2 at a time with excellent results in the Lodge combo...
Hi! I started my starter two days ago. I used 4oz organic all purpose flour and 4 oz filtered water. My sour has grown and has a...
I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust? Fresh yeast Water Strong...
Hey everyone! I have recently started baking sourdough bread and i am in love. It has been maybe 3 or 4 weeks now, i have baked...
I've been baking sourdough bread successfully for three years. For the last three weeks, however, I've been having a lot of...
Frank is looking for a Spelt Pizza Dough Recipe - can anyone help?
Been making sough dough for a while, results are generally very good. Use it for pizza, bread and pitta bread. The bread looks...
Could a friendly breadmaker tell me how to replicate what is called "farine bise" in Europe? in french baking it is the T80 flour...
