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Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...
My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??
Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...
Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...
Found a demystifying French flour types! Helped me! Jeremy
Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making...
Hello, I'm after some advice. I have recently activated some Dyhydrated starter that I have. The first week it became really...
After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured...
I made a sourdough starter about 3 months ago. At first the resulting bread had a nice sour tang to it but not sour enough for me...
Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom's proofing page and the link to...
Good day everyone. I'm not new to bread, but a total novice with the complete sourdough baking. Every time I make up my dough,...
Hi first post as I can't seem to get loaves to rise where I have scored it. Any suggestions. I'm cooking in a dutch oven 20 mins...
Hi bakers, I've just joined this forum hoping that someone might be able to advise what I'm doing wrong with my sourdough process...
So, what's your starter's pet name? Mine is Tabetha (daughter of Bessie)
So I fed my starter as normal one night with 100%hydration very strong white flour and left it out on the counter to accelerate...
Hello, I am a COVID-triggered sourdougher, so still inexperienced!. I bake infrequently, say every few weeks, so keep the starter...
