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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...
I made two loaves of sourdough boule yesterday, but they had very little sourdough taste. I used Peter Reinhardt's recipe in his...
I used to make sourdough successfully years ago and always got lovely results. I always used a linen cloth and a colander to...
Hello, I have tried many methods of starters. The pineapple juice and water and flour. With no success. Most end up smelling like...
Oeffff.....i hate these blogs because they are so complicated to navigate.... anyway...where was I and the rest of me.... i added...
Hi all, I'm new to forum but not that new to baking sourdough bread. I baked very often till i was heavily pregnant with my scond...
Hello everyone, I've been lurking for a while and found many useful tips and recipes on this site. Thank you! Anyway, I also...
Okay I got my new banneton, well two, but didn't use the other one. I followed the instructions for "seasoning" it. Here is the...
I would like to surprise my Mrs. with a bread machine for our anniversary next month and I need some advice about that shopping...
I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake. If I want to shape immediately...
I just found this site and I am so glad I did! I have created my very first water/flour fermented (no commercial yeast) sourdough...
I need help with my sourdough bread as it spreads out when I slash it to bake. 400 gms flour 280 mls water 100 gms sourdough...
Thanks for all the comment regards my collapsing bread, I adjusted the recipe and my technique and Iam very happy with the...
