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Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a...
What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China?
Hey everyone...I am hoping someone will have some words of wisdom for me regarding my Tartine starter. We are now on day 11 and...
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from...
Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom...
Have you ever had one of those days where the simplest baking task seems like an immense hurdle? I'd mixed my dough (my everyday...
Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am LOVING it! I don't know why I...
Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape...
This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent...
Hello! I am making different breads as a class project and would love to hear your feedback on my survey. Any answers are helpful...
Hi. I have just made my own sourdough starter and now bread.The only difference from the original recipe I made was to use a...
Hi everyone! Total noob here at making sourdough so forgive me. I'm attempting my second loaf tomorrow (my first turned out...
Still hoping to get that magical oven spring in my sourdough. Think my dough not sufficiently developed, so have invested in this...
Hi experts, looking for advice on day 2-3 of my sourdough starter. It is growing nicely, has bubbled and smells pretty fruity/...
I'm finding it hard to get interesting flours in Northern Ireland... I can get Dove's Farm flour from the supermarket which is a...
Hello, Is anyone making organic (unsalted) rye bread in Northern Ireland? I desperately need it for the special diet (Gerson...
Hi, we are trying to recrute a baker for our artisan bakery on the wonderful North Norfolk coast UK - we wondered if any one else...
Two good spelt recipes came out of a two-month period with distractions of other projects and breaking appliances (not the oven...
Hey, I've been making bread now for years and have finally got round to making my own sourdough starter. I'm still amazed at how...
Hello bakers, I have been using my unused leaven to make flat breads. Slighly mad concoction but it seems too work. 400gms...
Hello everyone! Today is the sixth day of activating a dry culture. Sourdough grow, looks and smells very good. But the taste is...
Hi, I'm new at trying to make my own bread. I have a starter going that seemed to be doing very well after I switched it from AP...
I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat. 825g KA special 85g buckwheat 265g...
So, I have been making bread for a about 10 weeks now and I used a recipe for the first few times with little success. Most...
Hello everyone,My partner and I wants to open bakery business as wholesale.For beginning we thinking work 3 days per week ( bake...
