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Yay! I am a genuine successful sourdough bread baker!!! I'm no longer a FAILURE!! Disclaimer: I tend to be long winded. I baked {...
Hi there! New to this website...so much info!! Can anyone elaborate on how to get those lovely blisters under the crust? Also,...
TP and I have been racing to produce a sprouted rye grain loaf - though I am sure that hers will be more beautiful. I also had a...
Well,not a complete sourdough newbie though.I created my starter about 6 months ago and the first attempt to create a starter was...
Hi guys. I just wanted to say hello first off. I've had a starter going for six days. Not a great deal happening yet, although I'...
I grew up with mainly whole rye sourdough bread in Austria and appreciate these flavors. However, 30 years later, I am trying to...
Hi everyone, I am trying to find a good recipe for a sourdough loaf with unbleached white bread flour, wholemeal and a little rye...
hi everyone i run in to some seriously old polish recipes, if anyone is interested let me know and i will translate them, few of...
I am sure others have had this same problem and I want to share my solution. I usually bake a large loaf which I eat a slice or...
I am a beginner, I have a starter. Only require a small loaf, which I can start on bench and when proved, place it in a bread...
Hi all, I'm new on making my own starter. My starter is on Day 4 now. It has already doubled its size and full of bubbles...
Hi, I am just starting down the Sourdough path, which at the grand old age of 59 is no mean feat, and am already confused by the...
I aquired my starter from one that my grandfather kept and used for close to 60 years. He typically would use it 1-2 times a...
Althought I'm new here I wanted to offer a help to others who are busy like me. Got distracted the week before Easter and forgot...
Hi everyone, I'm new to starters and sourdough. from the little I have read i understand that unwanted things can grow on the...
Hello Everybody, You have a very nice web site and convo here! I dont know if anybody here use's potato's in their starter, But I...
The room temperature has dropped to about 15 degrees and I am struggling with my starter. At first I thought it had given up the...
This formula is from Hamelman's Bread. I have modified the formula slightly. The hydration has been upped to 78%. I left out the...
Hi, I have been making sourdough pancakes and waffles for some time and have recently wanted to start getting into sourdough...
Note: Did a broken link lead you to this page? Please contact me; [email protected] and let me know about it. I'd love to help...
Hello to all the professional pastry and baker chefs, I am a professional pastry and cake artist chef , I would like to move in...
Well it has been an interesting road with the Starter, I had a batch that smelt like vomit so had to discard that lot, then I...
I am looking to replace the 60cm domestic wall oven that was here when we bought our house and having never bought an oven before...
Or think I've learned... First lets start off with a huge "Thank you" to every one here. 1. Autolayze for 30 to 45 minutes = good...
Hi folks, Now have a very lively culture brewing in too many jars and taking up too much space in a fridge that is very petite. I...
