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Hello and greetings from Dublin! Posting for the first time after joining a few minutes ago. I am new to sourdough baking but I'...
Hi Folks, I'm trying to follow Ken Forkish's overnight whole wheat levain recipe. It's about 30% whole wheat, 30% levain, and 80...
Hi from the UK! Just made my first ever sourdough and it tastes wonderful and I believe as the starter matures it gets even...
hi, Ive started making bread riecently, last one is the best from all 5 I made, its crusty outside but moisty inside. Also does...
I used a little bit of my wheat sourdough starter to get my barley starter going because it is easier to do that than make a starter from...Read more
All, I'm not experiencing the airy rise with my sourdough that I should be. I'm at altitude in Denver. Are there any tips you can...
Hi, I am attempting my first ever sourdough bake this week. My starter is 6 days old and has some really nice activity and had it...
Hi everyone, I'm new to this website and hope to learn some new things about bread. This morning I was incredibly tired (newborn...
I made a starter with a little fresh pinneapple juice before, just to get it going in the beginning. This works quite well. Now i...
70% hydration,. with bread flour. Plenty of folding to where I get a really strong windowpane. I do bulk fermentation in fridge...
I started my starter from scratch about 10 days back. I was feeding it wholemeal wheat flour. Within about 6 days, it was looking...
Hello Last week I recieved a sourdough starter from my aunt. It had an intense aroma (including a strong paint smell). Now after...
Hi, A question from NZ. A new bakery has just opened nearby and has bread they call sourdough. It’s not as sour as I remember...
Hi, I am wanting to find a sourdough culture in Melbourne and i have no idea where to find one!! Can anyone point me in the right...
Hi, has anyone ever made sweet potato (yams or Kumara) sourdough? I have a recipe that I always make, SRF ETC. can you add...
Good morning, I am wanting to bake sourdough crackers to sell at our local market with a relish i make. The product requires a...
Has anyone used this flour? I found some of the unbleached white Hungarian flour at my local Wally-world and thought I'd give it...
Hi, I am new to this community, but I have been baking sourdough breads for about three years. I have a question that may seem a...
I've been baking for years but recently I've started getting red, itchy skin around my fingers any time I bake with certain types...
I have a question about hooch. I've started my own sourdough starter, equal weights of filtered water and I bleached flour, and...
Maybe a dumb question but I've read that the more you bake, the more yeast there is in your kitchen and the less you need to add...
Hi. Just wondering if sprouted wheat bread is the same as sprouted grain bread and there seems to be a lot of sugar in them but...
I decided to have a go at a country-style miche with my rye starter, and was pleased with the results, especially the sweetness from the...Read more
Hi, I baked my sourdough after letting it rise for more than 24 hours. It is freckled with black spots that smell metallic. Chuck...
