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There is a post somewhere here on the forum where a woman was asking for a gluten free sourdough recipe. Well I was online...
I am quite pleased at this time.. There was a good rise and mild sourness that I have been looking for. However still I have no...
I generally use Kosher salt for cooking with and have been using that for baking with too. I've been wondering if the courseness...
Why suddenly is the top crust coming off my loaves of bread after baking. This never happened before?
Help! The bread smells and tastes good but is far too heavy. What am I doing wrong? It seems to take a long time to proof but...
Hi all you specialist sourdoughers. I once saw a TV programme in which Declan from Cork produced what he called a "biggie" loaf...
Hey gang, Been absent for way too long. I have been working on my brick wood fired oven for the past few months. It is a pompeii...
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I am new to the forum. I live in South Africa where I own a home bakery with two wood-burning ovens. One is the traditional clay...
Merry Christmas everyone, I am in need of an energetic starter if anyone has one that they are willing to share. I am starting a...
Hello everybody, First of all, I'm new in here and pretty much amazed that there's a whole community who shares my hobby of...
I had a go at baking my first sourdough loaves tonight - really happy with the loaves and their crust, although I haven't seen (...
Hello everyone. I am hoping someone out there can help me with a couple of questions I have with managing my starter. Finally,...
I've been lurking around the site for a good few months now, finally got around to registering the other day and it's time to say...
Hi, I've got a starter successfully bubbling away (I'm feeding it twice a day and it doubles in size for each feeding and is full...
Hi folks, it´s Dúnia again! I need some advice for my sourdough adventures, hehehe. I wonder wich is the best option for topping...
Good little article on more research on sourdough and health. http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080707/...
I make bread for my family two or three times a week. It's good bread, but I'd like it to be higher and lighter. I've tried...
Hey there, I just thought i would introduce myself as ive registered today. My name is Mick and im from Melbourne Australia, i'm...
I had my first disappointment in a while yesterday. :( My starter seemed to be pretty sluggish and didn't respond as I have been...
Hi, I have been baking loaves in a new oven and the crust has been coming out white. Not pale, but white. I made a pan loaf today...
Greetings esteemed sourdough community! I have been lurking around the site and forum for close to a year now, making use of the...
So I have a nice vigorous culture, that I keep in the refrigerator and take out every few days, double with equal weight of whole...
An exotic mix of pearls, oysters and water mellon skin. Mushed to perfection. Ingredients 3 Pearls 1 Oyster 22 Mellon Strips Instructions...Read more
Description A light rye bread containing linseed and sunflower seeds fo that nutty crunch. Ingredients 222 g wheat flour 222 g rye flour...Read more
