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What's the difference between fresh yeast and instant yeast ? Instant yeast looks easier to use but why people still use fresh...
Anybody got baking sheet recommendations? I'm having trouble finding one which doesn't warp or twist at 240-250 C degrees...
Does anyone have a good recipe for sourdough hamburger buns..? Would be much appreciated! Sarah
I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains...
We did it! Or, rather Key (hubby) did it! As you go over the pictures, some ovenbuilders may smack their heads in disbelief shock...
Hi! I am so pleased to have found this forum. I have been struggling away with my sour dough for over a year and had almost lost...
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Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go...
Hello All I am new, very new, to baking bread. Any and all suggestions are greatly appreciated. I have a nice wild yeast...
I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...
When I was little, my father used to buy a sourdough loaf from a local bakery that weighed 10lb (4.54kg?), and was almost as big...
I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6...
What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or...
I'm a real beginner - three weeks ago I hadn't baked a sour dough loaf before ;) I started with the 'Bread Matters' book (the...
Hi all, Thanks to many helps from people here, I got new starter which seems to be going well until now. What I have done and am...
1) I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any...
I'm a bit new at this, so you'll have to excuse me if this is a dumb question: What, exactly, is the difference between different...
OK this is my second attempt at sourdough scones, the first attempt was a complete disaster, and was my fault, I have a rotten...
I have just started with making sourdough although I have been baking for a few years. My starter is 100% Organic Rye with 150%...
Hi This is a first for me - both on the forum and making a sourdough. I have my two starters looking pretty good. One is a white...
I have just started finding out about bread stamps. Does anyone out there know about this way of marking loaves? The most...
My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have been following the technique from...
For nearly a year, I roughed it through my sourdough experience with really cheap flour. How much difference could it make, I...
My sourdough starter is 2+ weeks old. Everything has been going beautifully and I've cooked with it daily for about 12 days now...
