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I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding...
I am having difficulty in producing loaves with good shape. I have tried using a proving basket but the dough sticks to it. If I...
Kia ora Everyone! A bit of a strange question. Is there such thing as a tradtional poofer? or a earlier design opposed to the...
Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that...
I am trying to make a starter. My first try I used some active dry yeast (I didn't know any better) It smells like alcohol. the...
After many failed attempts, I think I'm finally on the way to making good bread. I am very grateful for all the great advice I...
Today I made my second attempt at baking bread in my new cob oven. I was really happy with the results! I really wanted to...
It still needs a final lime plaster coating but it's up and running! https://vimeo.com/78433324
I’ve had this starter going for about a month or so, which I refresh regularly with a combination of rye and wholemeal flour. It...
Bread #38: perfect sourdough, but no whole grains. I have ventured to the dark side & it tastes so good. http://ow.ly/r4716...
Hi, I have been trying for years to get a decent sourdough loaf but am still baking delicous bricks - the inside is very dense...
Breads #36 and 37: Two whole wheats. Good breads. Okay, yes, a bit disappointing. But what would one ever learn if every bread...
Where can I buy sourdough starter?
After refreshing my starter in preparation for baking, there is usually some left over starter that gets discarded. Today I...
Hi all, I got 4 Bannetons for my Birthday last week, I am over the moon but I just wonder, can I proofe other breaddough than...
New to your forum, so here goes: I've been creating olive sourdough using Nancy Silverton's book for years, and follow her...
Hi, I started a Rye Starter last week and it is doing fine, my question is, what consistency is the best for a Rye Starter. So...
Hi, I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that...
Still much to learn, but I am feeling better about my bread. This one is still hot and a bit moist, maybe should have cooked...
Hi there Nice site - I've dipped in a few times over the years, mainly thinking why is my sourdough always a bit disappointing...
Hello, I live in Thailand and am moving home to the US (Arizona, no less; tropics to desert). I will be in transit for about 4...
I just wanted to say Thank you. I have learned so much by reading all the wonderful articles on this site. I love all the science...
My starter has developed a strong acetone smell. It's a little more than 2 weeks old and has been raised on an equal mixture of...
Hey everyone! New to Sourdough baking and searching around on the Internet has not led me to the answer that I am seeking, so...
