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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...
I was making dough according to the 5-minute artisan bread book with white flour and then got some wheat berries and started...
I've been making sourdough bread for over a year, with good results, but recently I've had problems with a large air hole at the...
about six months ago I purchased 50 grams of Brett Noys starter on-line from somewhere in Brisbane (I forget where) and it has...
Hey everyone, I love this community. I deliver sourdough bread to businesses as my day to day job. Recently I realized how great...
Can anyone give me a clue as what went wrong with my ist attempt at baking sourdough, bread was quite heavy and had a crack...
Jus wondering if my starter is still fine or is it dead already? I made one just flour+water+org apple. Nothing happened for...
The goal is to make it as nutritionally complete as possible, the device used would be this: -500g whole wheat flour -dry yeast 2...
