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Hello everyone! I was mightily impressed when I saw the depth of your sourdough bread baking expertise! I had no idea how...
Hello all! I just found this site and am impressed by all the great info here. I was going to post about the turpentine smell...
Hello! I've appreciated sourdough recipes my whole life but just now creating my first starter that will be used in everyday...
Hi, We would like to buy a cafe-boulangerie-patisserie. Australian citizenship. Thanks for your offers.
Hi everybody, I have a good kamut starter 15 days old, I used it few times and it works well. it was 50 % hydration, and I have...
Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book. The formula yield 5080 gr. I...
Hello all, I live in a cold house where it's typically around 13 degrees C in the winter. I make bread a lot but not the...
When I first started to use a banneton a few weeks ago, I had no problem with the dough sticking. But almost every loaf now...
Hi, I wanted to make a kamut starter, so I put 100 g of kamut flour and 50 g water, mixed it and put it into a covered bowl...
Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...
Hi everyone, just baked my third sourdough loaf and still it comes out quite flat. I used 450g flour (300 whitel, 100 wholemeal...
Hi all. I've been using a sourdough recipe that's fairly simple to follow: 50 g flour, 50 g water. The first feeding, I just...
Here are some pictures of my new loaves with new starter. I feel that my sourdough breads are getting better in terms of...
Fresh from the oven. Whole-wheat-honey-poppyseed-flax. Lovely flaxy nutty aroma.
Greetings all! I've been hooked by the sourdough bug! After making a loaf of "OK" bread by following Alton Browns instructions I...
I have read the forum from afar and decided to post a way of baking the bread every day that produces a consistent size and look...
Hi There, I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while...
I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature...
Food producers call for action as grain prices soar Lauren Etter and David Kesmodel | February 15, 2008 WITH the price of wheat...
Would appreciate comments, please. Had high hopes for whole wheat bread from Master Formula from Peter Reinhart's Whole Wheat...
I would like to learn more about this Cliffside Bakery in Toronto Ontario. The link to their website doesn't work, and other...
Hi everyone, I have had a lovely starter working very actively for some months now. When I made my first loaf I realised that I...
my first sourdough bread
Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...
If I have a good, active starter, why do I need a preferment to start my bread dough, the formula say, - take 50g starter, add...
