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I would like to learn more about this Cliffside Bakery in Toronto Ontario. The link to their website doesn't work, and other...
Hi everyone, I have had a lovely starter working very actively for some months now. When I made my first loaf I realised that I...
my first sourdough bread
Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...
If I have a good, active starter, why do I need a preferment to start my bread dough, the formula say, - take 50g starter, add...
I received a large fistful of amazing raw sourdough dough from a baker. I was hoping someone could instruct me as to how i would...
Gluten is almost impossible to find It took me a week of solid searching but I found it Gluten on the Internet. If you go here:...
I am trying my novice hand at sourdough, I have bought the books, read the websites and am taking the plunge. I Built my proofing...
Hi thank you for a great forum just stumbled upon this today I will read and learn a lot from you and will try my first sourdoug...
So, I'm new (obviously!) and I just really got started making sourdough... I decided earlier this week that I was going to make...
I just made my first sourdough starter a few days ago. I was using it today and it states to refresh it after using it. So, the...
Can anyone advise me on what the practice is with mouldy couche(s). I've read that the mould on a couche is not a problem ... but...
HI I am relatively new to to using sour dough and while I have had a reasonably good level of results I am somewhat confused...
Hi, I wanted to order a 750g banneton but the shop link appears not to be working. If anyone can advise I'd be grateful. Cheers,...
Hi, Thanks for a great forum....just stumbled upon this today! I have just made my first ever starter this morning and was hoping...
Hi everyone, here is some light rye I baked up today. I thought some bread porn might be in order as many people seem to have...
Hello, this a first time post, I am maintaining a great starter, it is a natural, water and flour starter, kept in fridge and...
I began a starter almost two weeks ago following methods on this site, except for the rye flour. I used a 50/50 white and whole...
hi this is the first time that i have been on this site. i have a chance to get my hands on a starter that was origanily started...
My Waffle iron died about 8 years ago, found a Belgian waffle iron at the thrift store. Made sourdough waffles today, added extra...
I'm working on a project to produce and distribute 100% pure teff injera (the flat bread in Ethiopian cuisine) in the San...
There is a post somewhere here on the forum where a woman was asking for a gluten free sourdough recipe. Well I was online...
I am quite pleased at this time.. There was a good rise and mild sourness that I have been looking for. However still I have no...
I generally use Kosher salt for cooking with and have been using that for baking with too. I've been wondering if the courseness...
Why suddenly is the top crust coming off my loaves of bread after baking. This never happened before?
