Posts

  • Inside of bread too moist and gummy

    Hi everyone! I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making,...

    7 comments
  • Mold or something else?

    Hi so I have had this starter for about 8/9 months now. It's a wheat flour based and has been perfect but I have noticed recently...

    1 comment
  • Today's bread

    Greetings from Finland. This is not the first sourdough bread. I joined because the new perspectives are interesting. The bread...

  • Help please.

    Hi all, Its my first post here, so hi everyone. I started baking Sourdough loaves about 2 months ago and I had some really good...

    1 comment
  • Recommended Flours - Netherlands

    Hi, I did search for it but couldn`t find it so I decided to create my first post here. I live in the Netherlands and I would...

  • Starter Fail

    New to sourdough. Living in Bangkok, Thailand, I don't have to look for 68℉. The average mean temp, 24/7/365, is 30℃, 85℉. This...

    2 comments
  • Sourdough too wet to shape

    I would really appreciate some help with my sourdough! The main issue is that, as I knead it, it becomes wetter, and eventually...

    1 comment
  • Flat bread

    Hi, this is my whole wheat bread, why is so flat it seams proofed. I use combisteam oven for baking.

    3 comments
  • Phil Adams' Bread Recipe Spreadsheet

    A Recipe Spreadsheet

    I have been using a recipe spreasheet I've built for some while now - I thought other might find it useful. You can use it to:...

    10 comments
  • First sourdough attempt

    This is my first time with sourdough bread. I got a fairly decent oven spring, even though i forgot to score it. My problem is...

    3 comments
  • Too much gluten? Non-elastic dough...

    I envy some videos I see (like Bread Proof on YouTube) where the dough is like loose taffy - stretchy, silky during the stretch...

  • Semolina Cranberries and Fennel Seed Bread

    My take on converting this very tasty bread based on Susan’s Wild Yeast recipe. I went for 47% preferment in the final dough because it is...Read more

    5 comments
  • Sourdough Christmas Stollen

    I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more

    22 comments
  • WANTED - WHEAT GRINDER

    Does anyone know where I can buy a Mockmill 100 or 200 in Australia? Or does anyone have one for sale? IF NOT DOES ANYONE HAVE...

    3 comments
  • New to baking

    Hi, My wife and I just acquired a starter from our niece. Apparently it’s a 100 years old . We love to cook, but have never...

  • Boule bottom burned

    I have used an enameled cast iron pot twice to bake sourdough boules and the bottom of the bread has burned. It goes into the pot...

  • Hello from Canada

    Hello everyone. I was doing some random bread related searching on the net, and came across your website. So far so good! I am an...

    36 comments
  • Starter Fail

    Unfamiliar with the nuances of posting to this forum, I wound up posting my question in the "Video" section: https://sourdough...

    2 comments
  • Tips for Scoring

    So I started a starter from scratch at the beginning of quarantine and have been pretty successfully baking bread every week for...

    2 comments
  • Too much sour in sourdough

    Too often, my sourdough has a bitter, vinegar-like aftertaste that can linger on the tongue an hour or more. I don't think I'm...

  • Loaf failing to hold shape after final proof

    So I've got into sourdough baking over the last couple of months and while I'm very happy with the flavour and crumb of my loaves...

  • Calculating Hyrdration

    Howdy. I am new to the whole baking bread thing and want to make sure I am calculating my hydration correctly. 300g Bread Flour...

  • Is this normal?

    Hi. I've made a starter for the first time and I'm not sure if it's doing what it should! its separated into a bottom layer or...

    4 comments
  • How do you start your own bakery?

    Follow the guide to start a Bakery Write a Business Plan. The first step in opening your new establishment should be to write a...

    1 comment
  • Sourdough Bake

    Organic whole-wheat starter 80% hydration white bakers flour loaves

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