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Dale has asked for American measurements of recipes. Here is an online conversion calculator we found that might assist: http://...
Does anyone know where to by food-grade lye either as a poweder or liquid? I would like to make German Laugenbrezeln and lye is...
Hi all, had great success with making tomato bread. Used tinned tomatoes and puree as liquid. Little bit of chilli to flavour...
My question in short: would just one rising period work for sourdough bread? I have been baking spelt/kamut/rye sourdough bread...
I have been playing around with the idea that it might be possible to develop a gluten free bread with buckwheat only. No...
Hello, I've just started down the sourdough road and have been having some success following the Sourdom beginner's starter and...
Bread stenciling - share a picture with us of your own creations https://www.youtube.com/watch?v=OZt1WWSAj6M
Hi there I have just mixed the ingrediants for Day 1 of the starter and I know this is going to sound dumb but do you put the lid...
Hello! I have a question. I have an original San-Francisco starter. I wonder, how i sould activate it. Does anyone has a...
I have made yeasted bread for over thirty years, and became interested in making sourdough about a year ago. I follow the Tartine...
I've had now several attempts at Stretch and Fold technique and i just can't seem to get it to develop my do even after 6-8 hours...
I've been baking sourdough breads for about 8 months now, and I'm having trouble getting a nice fluffy bread. I've had lots of...
Hi Folks, I love sourdough. I found a pamphlet at a garage sale that has the best recipies for sourdough I've ever found. In the...
Hi, newbie first attempt: Fresh ground flours, super pure filtered water, ambient temp 70 degress F., mix 50:50 by volume so...
I've been baking every day for abut three weeks and have accumulated a container of 'dough' remnants, which are the remains of...
Checking out the archives. Thank you to John Castley for sharing this with Graham some time ago. Everything you wanted to know...
I found this recipe at the spanish blog Te quedas a cenar , and I couldn't resist the temptation to try a sourdough version of it. Sweet,...Read more
My 100% wholemeal wheat sourdough rises well and makes a fine tin loaf. I use a wholemeal rye starter, 100% hydration, refreshing...
Hi, hoping for some help trouble shooting my starter: Fresh ground flour, very pure filtered water, temp right around 70 F...
Hi, I'm a newbie sourdough maker and things are going well after a steep learning curve but there are still a couple of things I...
Just wondering how long you need to wait after you have fed your starter to start baking? Hours or days?
Hi, Whilst my sourdough is always really tasty and has a good holey crumb my loaves are always a bit flying-saucer-ish! Also,...
I have been grinding my own wheat and baking 100% wholewheat bread for a while now. My main aim is to bake a loaf with a nice...
Does anyone have commercial experience with wood and electric ovens? In essence I can go either way, have good oven plans if...
