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Last year a very good friend of mine named Fred died suddenly. One of the things we enjoyed doing was talking and eating bread. I even got...Read more
Hi peeps, Sorry if this is a really dumb question but where is the search function for this website? I would really like to be...
Hello everyone, I'm having trouble with my sourdough batard lately. It is very difficult to handle and shape because it is so...
i received a chef from a friend who took a baking class (where he got his starter). the process he gave me is a little different...
hi guys, I can now make a really nice sourdough white bread which is yummy and has a nice crumb. i'm wanting to branch out as I'm...
Hi, I'm new to sourdough, even i have baked number of times but still can't get dough right. I have two starters, whole wheat and...
Adriann has asked: My starter is 7 days old tomorrow and smells like sour buttermilk. All should be well, right? https://www...
I am brand new here and have a question already. I began a new starter about three days ago and have fed it each day with very...
Can sourdough starter be baked standalone? Can't seem to find any info about it online.
I have always used milk, instead of water, with my starter. In the fridge my ~10 ounce jar of start will keep for 4-6 weeks,...
Hi Folks, I have just joined this community. I have a start that has been used and kept active for 60+ years (some claim it came...
This kit contains: Starter made from Tasmania grown WHEAT, SPELT or RYE Swivel lame with curved blade for slashing dough (France) Quality...Read more
SourDough help please . We seek guidance on achieving our dream texture! Below is our recipe and method and the issue we face,...
hello there.. in all my years of baking i constantly being asked how to make Rye bread hard from the outside but very soft in the...
Hi I'm looking for advice from anyone who has constructed an Alan Scott wood fired oven here in New Zealand. I'm a keen sourdough...
I started a sourdough started 6 days ago and it was very active, rising a lot and tons of bubbles but was eating through it's...
Hi everyone, OK, having made sourdough for a few months now I'm ready to start understanding this hydration level thing I keep...
I feel like my starter is active, but my dough is not rising at all. As you can see in this picture, the dough just turns into a...
Is anyone with a Lee Household Mill interested in a pure granite stone for it. I had a the stone made by a company that laser...
Hello I'm sure this is on your site but i can't find it. I received the sough dough starter kit for Christmas and have the...
Used on its own or combined with other flours to enhance the flavour - a great flour for lighter breads and for use in cakes and pastries...Read more
Hi, i have been looking for a forum like this for ages! Fantastic, just spent a great half an hour looking through posts ☺️ I...
Dale has asked for American measurements of recipes. Here is an online conversion calculator we found that might assist: http://...
Does anyone know where to by food-grade lye either as a poweder or liquid? I would like to make German Laugenbrezeln and lye is...
Hi all, had great success with making tomato bread. Used tinned tomatoes and puree as liquid. Little bit of chilli to flavour...
