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hello there.. in all my years of baking i constantly being asked how to make Rye bread hard from the outside but very soft in the...
Hi I'm looking for advice from anyone who has constructed an Alan Scott wood fired oven here in New Zealand. I'm a keen sourdough...
I started a sourdough started 6 days ago and it was very active, rising a lot and tons of bubbles but was eating through it's...
Hi everyone, OK, having made sourdough for a few months now I'm ready to start understanding this hydration level thing I keep...
I feel like my starter is active, but my dough is not rising at all. As you can see in this picture, the dough just turns into a...
Is anyone with a Lee Household Mill interested in a pure granite stone for it. I had a the stone made by a company that laser...
Hello I'm sure this is on your site but i can't find it. I received the sough dough starter kit for Christmas and have the...
Used on its own or combined with other flours to enhance the flavour - a great flour for lighter breads and for use in cakes and pastries...Read more
Hi, i have been looking for a forum like this for ages! Fantastic, just spent a great half an hour looking through posts ☺️ I...
Dale has asked for American measurements of recipes. Here is an online conversion calculator we found that might assist: http://...
Does anyone know where to by food-grade lye either as a poweder or liquid? I would like to make German Laugenbrezeln and lye is...
Hi all, had great success with making tomato bread. Used tinned tomatoes and puree as liquid. Little bit of chilli to flavour...
My question in short: would just one rising period work for sourdough bread? I have been baking spelt/kamut/rye sourdough bread...
I have been playing around with the idea that it might be possible to develop a gluten free bread with buckwheat only. No...
Hello, I've just started down the sourdough road and have been having some success following the Sourdom beginner's starter and...
Bread stenciling - share a picture with us of your own creations https://www.youtube.com/watch?v=OZt1WWSAj6M
Hi there I have just mixed the ingrediants for Day 1 of the starter and I know this is going to sound dumb but do you put the lid...
Hello! I have a question. I have an original San-Francisco starter. I wonder, how i sould activate it. Does anyone has a...
I have made yeasted bread for over thirty years, and became interested in making sourdough about a year ago. I follow the Tartine...
I've had now several attempts at Stretch and Fold technique and i just can't seem to get it to develop my do even after 6-8 hours...
I've been baking sourdough breads for about 8 months now, and I'm having trouble getting a nice fluffy bread. I've had lots of...
Hi Folks, I love sourdough. I found a pamphlet at a garage sale that has the best recipies for sourdough I've ever found. In the...
Hi, newbie first attempt: Fresh ground flours, super pure filtered water, ambient temp 70 degress F., mix 50:50 by volume so...
I've been baking every day for abut three weeks and have accumulated a container of 'dough' remnants, which are the remains of...
