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I put this in event, as I have not idea where else to put this. A bakery I had never noticed opened a few months ago in Melbourne...
Well, the warm weather has arrived, it's been a bit stormy this week too, so I guess it's been a bit humid...and my smooth...
Most times when I log in one of the randon photos that pops up is a starter picture I posted a long time ago when I set out to...
Hello. I have a 5 week vacation ahead and was wondering if keeping my starter in the fridge should be enough or if I should get...
I recently made two loaves at an interval of about three weeks. Both were made using identical ingredients (mainly Wessex Mill...
This year, as in previous years, I am experimenting with Pannettone. This wonderful, but complicated Italian Christmas bread/cake...
Hi, I've been baking a 100% ryeflour sourdough with a rye starter at 100% hydration. My recipe incorporates oatbran, rolled oats...
I am planning on starting making sourdough bread, after reading through various guides and recipes I have thought of a possible...
I just started a new starter trying to follow the recipie by another blogger - sourdom on this forum. I'm in the USA so I had to...
Hi Just used my starter kit and after 2 days experienced yeasty aromas and lots of white/grey mould! It has been hot here but not...
All, I am new to this list, so pardon if I am asking an already much-asked question, but: How can I create a round loaf that...
I have noticed in the last 3-4 weeks that my starter, a white starter at 100% hyrdation, that I keep in the fridge, is becoming...
Updated/Corrected Hello from Brazil! I don't think there is another brazilian (or portuguese speacher) here. I don't have much...
Hey everybody... I have a question about crumb. I've been working with SD for about 3 months and I'm making some progress, but I'...
Hello all; I have improved my baking quite a bit from the early days, now I have consistency and the bread tastes yummy as...
I know this topic has been done before and I did try to search for it - unsucessfully... so, here goes... I want to take part of...
Hi. My starter is about eight months old and frankly not getting any more sour. Is ther a place where it just stays with the same...
I am finding that many of my breads are coming out with a very hard outer crust. I put a pan of water in the oven while they bake...
Does anyone have any experience feeding a starter with Tapioca flour?
I proofed my dough overnight in fridge and took it out. It looked fine. But then I shaped it immediately, brushed on some egg and...
Does anyone have any experience with or tips for establishing a starter in a tropical climate? I'm worried my starter will spoil...
Hi, I've been making sourdough for over a year now and I have just discovered that my local flour mill sells Campaillou flour. I...
Hi, I am making my first loaves of whole wheat sourdough with a nice fresh active rye starter. I am using freshly ground organic...
My sourdough breads usually have come out quite nice...not that sour at all, actually. But the last time they came out bitter...
I have a question about the consistency and texture of starters. I have a starter I cultured myself that is a 60% white / 40% rye...
