Posts

  • Levain Bread

    Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a Levain if the amount of compressed...Read more

  • Looks are not everything

    I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to...

  • New at sourdough... Help and suggestions please!

    Hi everyone! I've been trying to make starter for about 3 weeks now, and a week ago, it started to look and smell like actual...

    1 comment
  • Potato Loaf

    This low-gluten bread has a pale, light texture, and a savoury flavorRead more

  • Good, basic 100% whole wheat

    Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher...

  • First banneton

    I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and advice. Here is a bake from my new...

  • Digital scale addiction

    In the midst of making a bread and the digital scale dies on me . Some observations on that addiction and rules to heed when...

    6 comments
  • How can I tell if my starter has gone bad?

    My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine...

    2 comments
  • Beer Starter

    Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough...

    2 comments
  • Baguette with good crust

    Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a...

    1 comment
  • Bannetons

    What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China?

    1 comment
  • Lazy Starter :)

    Hey everyone...I am hoping someone will have some words of wisdom for me regarding my Tartine starter. We are now on day 11 and...

    2 comments
  • Medium dark rye an immediate success

    Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from...

  • Holey bread!

    Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom...

    1 comment
  • Musings on a Cranky Starter Jar

    Have you ever had one of those days where the simplest baking task seems like an immense hurdle? I'd mixed my dough (my everyday...

    1 comment
  • My first loaf made in a clay baker

    Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am LOVING it! I don't know why I...

    1 comment
  • Mold on starter?

    Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape...

    2 comments
  • Great rye from a wet dough

    This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent...

  • Baking Survey

    Hello! I am making different breads as a class project and would love to hear your feedback on my survey. Any answers are helpful...

    1 comment
  • First time sourdough

    Hi. I have just made my own sourdough starter and now bread.The only difference from the original recipe I made was to use a...

    5 comments
  • Forgot salt

    Hi everyone! Total noob here at making sourdough so forgive me. I'm attempting my second loaf tomorrow (my first turned out...

    3 comments
  • Electrolux Assistent/DLX mixer

    Still hoping to get that magical oven spring in my sourdough. Think my dough not sufficiently developed, so have invested in this...

    1 comment
  • Starter split?

    Hi experts, looking for advice on day 2-3 of my sourdough starter. It is growing nicely, has bubbled and smells pretty fruity/...

    1 comment
  • Northern Ireland

    I'm finding it hard to get interesting flours in Northern Ireland... I can get Dove's Farm flour from the supermarket which is a...

    6 comments
  • Gerson Cancer Diet - Need unsalted organic rye bread

    Hello, Is anyone making organic (unsalted) rye bread in Northern Ireland? I desperately need it for the special diet (Gerson...

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