Posts

Good forum

Have just joined this forum today have been reading all the posts from every body for a while now and have decided to join up,...

To KazaKhan

Thanks for the lead to Bibina, went there today and got 5Kg rye flour, looks and smells good to me. Its a 95K round trip for me...

Pretzels and Bagels

Hi I've been experimenting with more unusual breads using sourdough. Here are some pictures of Soft Fat Pretzels and Onion Bagels...

Help wanted please

[color=indigo]I am a total novice. I have a starter that I made by mixing 1 cup wheat flour with 1 cup water, into jar, cover,...

Greetings

Just signed up and wanted to say greetings to you all and that this looks like it's going to be a great forum. Don't believe in...

Sourdough Beanie Hats

Hi Everyone, shameless plug here. I have some Sourdough Beanies on my site if anyone is interested. Thanks, Teresa [url]http://...

Jeffrey Hamelman speaks!

Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered...

bread to acidic?

Yesterday my sourdough bread turned out too acidic. I had let it prove the first rise for about 5 hours. Is this too long? I have...

Sourdough bread made from freshly ground wholewheat?

If you make sourdough from freshly milled flour could you please let us know here? We have a recent enquiry from someone who is...

PLEASE CAN ANYONE HELP?!

I am trying to find organic/biodynamic sourdough bread made from freshly milled wholewheat (or spelt, kamut, rye etc. My husband...

first sourdough rye

<a href=" http://photobucket.com " target="_blank"><img src=" http://i3.photobucket.com/albums/y58/qahtan/White/100_0220...

Baked at 470 degrees

This is todays sourdough bread, baked at higher temperature, 470 degrees I think I am going to like that better. qahtan [img]http...

oh no..... I didnt save any starter!!!!!

Tamed the rye starter.

Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours...

Times for Dom's Pane Francese

Hi Dom, I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut...

A Bit of a Shock.

It's funny how you fall into habits when you are baking, and you get used to the patience required when using sourdough starters...

Sourdough not rising?

Hi everyone, I tried to make my first loaf of bread today but unfortunately the sourdough is not rising. I presume the cause is...

Bit of bread porn: Pain au meteil au levain

[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0469.jpg[/img] [img]http://i3.photobucket.com/albums/y85/...

Sourdough Newbie

I'm new to trying to make sourdough bread, but certainly not new to enjoying it! And I've paid a few visits to this website - I'm...

Bread from Australia

Bill sent me some of his starter and his own recipe. I am having so much fun trying out his starter! Here is my first result:(By...

Different Starter.

Teresa from Northwest Sourdough sent me some of her starter. The following loaves are a simple white loaf with a bit of wholemeal...

todays sourdough

[img]http://i3.photobucket.com/albums/y58/qahtan/White/Picture011.jpg[/img] I am still very new to sourdough, this is what I...

My way of creating a starter.

This is how I do a new starter. Use unbleached bakers flour. This is best done below about 29C, down to 18C is OK but slower...

Crust and crumb

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0475.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478.jpg...

scones....

Can I make scones like these with sour starter. If how do I,,, thanks, qahtan [img]http://i3.photobucket.com/albums/y58/qahtan/...