Posts

  • Wholegrain spelt and rye

    I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten...

    3 comments
  • latest try

    Mushy inside bread

    Hi, I managed to start my own starter on the second trial, but now I am facing a problem with a bread that is relatively crusty...

    6 comments
  • For Hugo - As Requested

    Hi Hugo, Here is the photo of the sliced loaf as requested. I wanted to attach it in the form of a reply but I couldn't work out...

    1 comment
  • Thanks Hugo

    Hi Hugo. I have just made a spelt and whole wheat sourdough loaf from your recipe that you posted about three days ago. It is the...

    1 comment
  • Standard sourdough

    First loaves

    My first loaves. The flax heaven stuck to my cloth and ended up 'flat' after I'd scraped it all off. I think the dough was too...

    9 comments
  • Unleavened streaks?

    I've had some streaks in my bread recently. The dough on either side seems properly baked, but the streaks themselves are dense...

    6 comments
  • Shattered Kilner (sealed) jars

    Beware, my starter exploded! I came down stairs this morning to be confronted by a mess. My Kilner jar had shattered - too much...

    6 comments
  • Cracking Crust

    I usually take my bread straight out of the oven and place it on a wire rack to cool. The "music of the bread" (loud crackling...

    1 comment
  • scoring question

    hello again to all! I have a question on scoring. I think I am getting better at it, but am finding that even with a deep score,...

    5 comments
  • Query regarding starter

    Hi all, I am planning on baking a large batch of bread ( 12 loaves ) in a wood fired oven on Sunday. My formula tells me i need...

    3 comments
  • Latest loaf! It came out great this time.

    A good sourdough bread should open like a flower. Un bon pain au levain doit s’ouvrir comme une fleur.

    6 comments
  • Longer Refrigeration Time

    I've seen some discussion here recently about longer fermentation in the refrigerator. I tried extending the time this last...

    14 comments
  • Starter photo after 9 days

    After 9 days it is starting to look a little healthier. Still not doubled in size or got much bigger in bulk but healthy froth...

    6 comments
  • Picture for Steve Twigg

    Hi Steve, When I replied to your earlier post (re starter) it did not give the option of attaching photo. So, I have posted this...

    1 comment
  • Can starter go bad

    Hi all, can someone tell me please. The situation is about a week or more ago i got my starter out of the fridge and feed it...

    5 comments
  • Baking Pans

    I am new to sourdough baking. Just wondering what type of pans are the best for this type of baking? Are there specific brands...

    3 comments
  • what now?

    I have been following the fantastic sourdough starter tutorial on this website and i am currently on day 5 and all is looking on...

    3 comments
  • Baguette Suggestions Sought

    Hi Everyone, I plan to spend the coming week in pursuit of a really good sourdough Baguette. My wife and I visit France regularly...

  • I had a great baking day!

    Every now and then you have a day were it all comes together right! After my initial success with a longer refrigeration time, I...

    9 comments
  • My First Real Sourdough Success

    http://www.youtube.com/watch?v=aHtKNnMPF2g&feature=youtu.be Having struggled with Sourdough - Finally some success !!!

    5 comments
  • Sourdough starter after 8 days

    Starter photo after 8 days

    Looks and smells OK but it never seems to get really lively. It always stays about the same height in the container.

    6 comments
  • Sour Dough Starter

    I have been making sour dough bread for a few months. Went on holiday for 3 weeks & starter in the fridge was dead. I had...

    1 comment
  • Flour

    I never thought I would be excited about flour !!! Have just ordered 16kg bag of stoneground bread flour from Bacheldre Watermill...

  • some spare time baking

    Had bit more spare time last few weeks and got great starter going and today not only I had time to bake but even take and post...

  • Spelt/wheat bread, with nice grigne

    My latest spelt/wheat loaf

    Hi! I have experimented a bit since my last posts, sometimes with limited success, varying baking temperatures and techniques. My...

    4 comments

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