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Hello! I have been baking sourdough bread for some months now and I have always been happy with my loaves but since I found this...
I'm a new baker, been working with Carl's 1847 starter for about a year. Can't say when this started -- might have been from the...
Hi everyone, I did not think that it would ever come to this, but after I went overseas for 3 weeks my formerly loyal starter has...
I haven't made bread in two years, so while this isn't my first loaf, I am relearning everything, so it might as well be a first...
Last night my starter looked great, smelled great, so I started a pre-ferment for a loaf of bread. Today the preferment looks and...
I baked this nice loaf of 20% spelt flour yesterday morning. The flavor is really nice. The spelt is the last of some of the...
I am brand new to this site, but not new to sourdough bread baking. However, I haven't made bread in over a year because of...
Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice...
I have a problem in producing a dough that will "stand up" . I use a 70% hydration and a 1-2-3 proportion for starter, water and...
This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination...
This kit was designed for The Freshbake Show held in Moore Park, Sydney http://thefreshbake-show.com.au/ The easiest way to make sourdough...Read more
Hi Everyone I have a couple of questions Has anyone ever approached their local Baker to ask if they can come in and watch a...
I added a glossary of bread making lingo to my blog site. I have to admit that I need to refer back to some books, especially on...
I recently made some waffles in my new (birthday present) waffle iron. My Belgian husband has declared that although they were OK...
I have seen these fully manual bun divders come up secondhand on ebay and other places. Has anyone used them? Do they work well?...
Hello bakers.... I have been baking for a year or so and really enjoying the process and the outcome. The last 6 - 8 loaves have...
Hello, I'm new to this forum. I am a young baker with a small bakery. Recently, I was asked to make pumpernickel bread. But I...
Sold My Mixer - thanks sourdough.com
Hi there! Well, I'm brand spankin' new to sourdough baking, but yesterday I baked my first bread, and this morning I baked my...
Hope someone may have some suggestions on things I could do to improve my sour dough bread. I was given a starter last year and...
This post is about my hand mixing and baking 112kg of dough while I was in Darwin. While this will not seem a big deal for anyone...
Was wondering if any of the commercial wood fired oven bakers out there have any experience of cleaning out an oven with a vacuum...
Pondering fermentation, it's place in bread making. Trying not to become a crazy person. Pondering fermentation books...
Hi, I have been browsing this amazing sites for a couple of months now.. thanks to the useful advice I find on this sites I have...
A tasty hodgepodge of oat flour, whole wheat flour and wheat bran, though the bread is two-thirds bread flour. Tasted great. I...
