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Took a rather hap-hazard approach to starting my starter. Used 50g organic wholewheat flour and 50ml water, stirred in well and...
Hi I was wondering if there is an electric crock to maintain optimal storage temp? I live in a MH and any one with the experience...
Hi, Started my starter 7 days ago. First 2 days I was getting great activity, after day 4 the bubbled have got smaller nd the...
Hello Forum Members Just typed out a long intro post and lost it. No idea how or why. Must be something about this site set up...
Here is my 1 day old culture. 100% of hydration. Same amount of white flour ( with 10% of rye flour) and water were used. I think...
I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ireland. The water, air quality...
I'm a sourdough beginner following recipes. One recipe used 500g fermented soy milk in the starter. I googled it and learned that...
My new project. After seeing Ciril Hitz video, I want to sculp dough bread... I know I have a long way, but for now, I couldn't...
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An interesting development. Recently I decided to start blending flours to try to lower the protein content while maintaining or...
There has been a bit of conversation on this forum, and suggestions for how to get a starter going. However I don't think that...
My wholemeal flour has gone rancid. I have gradually been becoming aware that my breads made with wholemeal flour have been...
I have been baking sourdough bread for a couple of months now almost every weekend. I don't understand why we keep more starter...
I have been baking sourdough bread for about 8 months. My first few attempts did have oven spring, but also cracked a lot on the...
I have been baking bread for many months now. With all my success and failure I have seen many people post about not getting...
I've been using a razor blade held in my fingers for slashing my dough, but that's a bit tricky when the dough has just been...
Is there any real advantage is using lames to slash dough? They are not a big investment I know, but they are really just sticks...
Hello. I'm a long time listener, first time caller. A short bit about me:- I have been successfully brewing beer for no less than...
I am enjoying sourdough baking, but ready to start having fun with my favorite recipes. I like using a recipe as a guideline and...
Hi everyone, I have been baking sourdough for about 4 months now, after a bit of experimenting which is the best way to bake it,...
Hi Very excited! Is day 2 of my starter and I fed it today. I'm using Hugh Fearnley Whittingstall's method from River Cottage...
CAN ANYONE HELP ME PLEASE!!! I RECENTLY MADE MY FIRST STARTER. HAVE BAKED 5 BATCHES OF BREAD. THE FLAVOUR GREAT; TEXTURE FAIRLY...
I buy authentic cultures captured live in specific locations (Italy, San Francisco, and a few others) from an online company...
