Posts

  • Very fast fermentation

    Hi, this is my first sour dough starter, so I'm very new to this. I started the sour dough on Monday night (with organic rye...

    2 comments
  • Lunch

    100% Whole wheat starter 80% hydration white sourdough loaf cooked on the hearth in my pizza oven

    1 comment
  • 100% Starter Bread Recipes

    Hi there! I am new to the sourdough community. I am wondering if it is possible to use 100% fed starter to bake bread. Is it...

    10 comments
  • Trouble Rolling a Loaf

    I am having trouble rolling a loaf. I use a loaf pan, and a banneton. I have watched 4-5 videos online, and I can not seem to...

    4 comments
  • Proving or starter?

    Hi all, I'm new here, but I've been scouring forums for an answer to my question and haven't found one so thought I'd ask...

    2 comments
  • Sourdough cracking along top while baking

    Hello, I'm new here, but i've been baking sourdough bread for about three years (so my starter is/was pretty healthy) in a...

    2 comments
  • can I recue overproof dough?

    I started my firat loaf yesterday early afternoon. I was following the direction for a loaf from "wild feremntation". It seemed...

    2 comments
  • Baking Multiple Loaves at Once

    Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

    2 comments
  • Start problems

    Hi I'm new to this. I just tried to make my first starter. i used equal measures (1/2 cup) of filtered water and strong white...

    5 comments
  • Starting not falling or floating

    Hello I've been searching everywhere for an answer to my problem. I created a starter from scratch a few weeks ago. The starter...

    6 comments
  • Pizza doughs other uses...

    I wanted some rolls so I took the dough in a different direction. It was my first bake on a stone and it worked great! That dense...

  • Very Dark Loaf

    Just cooked my 3rd loaf of sourdough bread this morning. It came out very dark. Almost burned. 30 minutes at 500 and 15 minutes...

    3 comments
  • Wholewheat sourdough

    hi there I want to try the sourdough starter recipe but actually I live in nepal and can't find rye flour. Is it suitable to use...

    3 comments
  • Starter Help

    I was planning an making some sourdough pancakes so I used some of my sourdough starter that I was going to discard to make the...

    2 comments
  • Whole wheat vs. white?

    A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour...

    11 comments
  • 2 years old and going strong

    My starter just had its 2nd birthday so I made these little beauties to celebrate @ 80% hydration

    1 comment
  • Gluten free Sourdough

    Thanks so much for a great site with a lot of wonderful information. This is my first time posting but I have been visiting a lot...

    6 comments
  • Help!

    I have neglected my sourdough starter (regular white all purpose flour and room temperature to cool water according to...

  • Artisan Baker for Brand New Bakery

    <p>Bake With Us</p> <p>Over the last 10 years Giant Steps Winery and Cellar Door has forged a reputation for producing outstanding artisan breads and pastries from its onsite bakery in the heart of Healesville, one hour east of Melbourne in the stunning Yarra Valley.</p> <p>This year, the bakery has taken on its own identity in a new dedicated building just down the road from the winery.<br /> Habituel Bakery will operate 7 days a week, with both baking and coffee roasting onsite.</p>

  • Dough not growing

    It's my first time making a sourdough bread and I started yesterday, I used 100g of starter* (feeded) 500g of all-porpose flour...

    1 comment
  • Grain in Brisbane

    Does anyone know where I can buy 20 - 25 kg bags of grain (wheat, rye etc) in Brisbane? It doesn't have to be organic, just...

  • Question about fridge retarding and oven spring

    Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

    11 comments
  • Advice please

    hi guys i have a starter that I was given, feed it twice a day 10% starter 100g bakers flour and 55g water starter is healthy and...

  • Where to find Dark Sweet and Sour Rye Bread?

    Can anyone suggest where Michael might find 'Dark Sweet and Sour Rye Bread' either in Canberra or Sydney?

  • Starter issue

    Hi, I am new to this (1 1/2 months ago was given my starter) made some lovely loaves of bread, but then we went away for 9 days,...

    6 comments

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