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Hello to you all. You are probably fed up with amateurs railroading your lovely site with silly questions and I am no exception!...
another picture of my big fail!
The recipe I've been following calls for a bulk fermentation overnight at room temperature. I thought I would get a little...
Hello. First post here. I don't usually cook to much. Its probably been 15 years. I tried to cook when I was a single guy, but I...
Hello everybody! I´ve recently got my starter set to bake, following the instructions from the forum "starter from scratch", and...
Hi there! Im doing all sorts of experiments at the moment with my bread. Untill now I have only baked with my starter, making a...
Does anyone know of an artisan bakery directory in NZ, Carla? While on the south island a couple of weeks ago I wasn't able find...
Why is it when you ask advice about baking sourdough that so often the advisor says not to use metal mixing bowls or utensils...
I'm new to sourdough baking. This is a very simple question... My oven has the option of use with or without the fan. What would...
Hello. Post number 2 for me - I posted on a general forum first but this forum is obviously more appropriate. I'm on my first...
I have been making sourdough for a while now and am not sure how to solve my problem. I have no problem making sourdough in a...
I have read hundreds of pages on here in recent days but I'm kind of confused now so I thought I would post. So I started a "...
Hi everyone, I have found (as probably most of you have too) that discarding a half of the starter when feeding is really...
Hi, I have a very happy starter and bake most days in my bread machine (three kids, nuff said!). My white loaf is great, and gets...
I have been baking sourdough for three years on a more or less weekly basis. I usually make two loves from around 500 grams of...
Hey to all! I`m new to sourdough baking. I thought the hardest part was getting your starter to start. Boy, was I wrong!!!! I...
Two nights ago I pulled my starter out of the fridge to see if it was worth using. It had been about 6 months since my last bake...
The first pic is a ciabatta style roll at 80% hydration, baked on a tray. The texture is fabulously open and full of holes. The...
Hi everyone, I have finished another loaf in my (so far) short sourdough-on-weekends-career and although the result was a "...
Been making enriched breads for about a year. Trying my hand at sour dough,again. 1:1 Starter is about 3 weeks old with daily...
Hi, my Wife has to avoid wheat (not avoid gluten), so my sourdough rye bread is fine. As a treat I have tried to make some rye...
My sister in Sydney would like to start making some sourdough bread, but I don't think AQIS would be that happy with me sending...
Well, I finally have put this slab duplex to good use. Apparently the musty smell leads to REALLY good sourdough!!!! So, I baked...
I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very...
I have just successfully followed your wonderful starter recipe and now on day 7 my starter has doubled in size and smells really...
