health02.jpg - Sourdough

Admin 2005 November 16

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ChrisO

3 days 21 hours ago

Hi Matad I don't have a steam oven I have a steel plate 12mm thick I heat up at 250 deg for 1 hour then I tip the loaf onto the plate and... read more
Issybreadmaking

1 week 3 days ago

Hiya, i've been making sourdough for a few months and have definitely confised myself with the poke test, it can not have changed size AT... read more
Emily

1 week 5 days ago

Hello! I am wondering if I should toss and start over. My starter bubbles nicely when fed, but on day 3, it smells like vomit. Help! read more
rae Pio

2 weeks 1 hour ago

I remember while living in the UK my boss use to buy his stem ginger from cash and carry but this going back to 2006-2008, if this helps read more
Balders

2 weeks 16 hours ago

Don't give up, it is so worth the effort. so when I started mine a few years ago it was a disaster and I gave up. This time with all this... read more
Scott Tennell

2 weeks 2 days ago

How do you keep it from sticking in a bowl during the proofing process? read more
dianem

2 weeks 3 days ago

Hello (a few years later ), I've got the same question and just came across your post. I'm attempting to bake 16 loaves on days when I bake... read more
Sheryl McIntyre

2 weeks 3 days ago

Paul, I noticed your post was a couple of years ago, but I'm experiencing the identical problem, and tried all those you have mentioned... read more
tsouth

2 weeks 4 days ago

I am new to this also. King Arthur Flour website has a lot of info. For my first loaf I used a recipe they had which uses some yeast so it... read more
Lrs52200

2 weeks 5 days ago

Okay, so I took my starter (without diminishing it) and poured it into a gallon container, added equal amounts of wheat flour and warm... read more