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Does anybody have a definitive idea about what is different between sour dough and backferment. They are made of slightly...
BREAD as ART. 700 kilos of flour to make a ton of bread in three days as art. That is what I’m looking at doing at the moment as...
I am currently in Victoria but planning a move to Queensland to help set up a new sourdough operation using a Scotch oven. I am...
I love Guiness, nuts and also sourdough bread (though not necessarily in that order). So it is inevitable that one day, all these...
I've been making bread on and off for many years but have never made sourdough, rather dterrred by the seemingly complex process...
Hi, i am a complete newbie to sourdough baking. I just made my first loaf yesterday- the wholemeal sandwich loaf from the book "...
Hi all, This is my first contribution here. I have been baking bread for many years now, only recently I started using sourdough...
Hi all, I'm pretty new here, been baking with my sourdough starter (created via tutorials on this site) for about four weeks now...
I wonder if anyone can help. I have been baking sourdough for about a year now, but I still have a problem with the shape of the...
I've got my tickets, Annie 's all set for visitors...for a Bali Bake-Off or a Cook-Off at the very least. We don't have an agenda...
I have been baking dough with the standard store bought yeast for a couple of weeks now, and decided that I wanted to go the more...
I deceded to have a go at the Norwich Sourdough (as beautifully baked by mlucas): My starter is a rye / unbleached white mix,...
I am having a terrible problem, I think. My sourdough has turned into a gel like substance and I don't know why. It's possible I...
I am using Rose Levy Beranbaum's recipe for Basic Sourdough Bread. My question is this: why do I have to rise the dough four...
I've had my starter for over a year now (I got it from breadtopia.com) and while I don't think it's dead, it's always been rather...
Is the only indication that my starter is ready is its doubling in volume? And if I don't do anything with it at this time what...
I baked a couple Norwich Sourdough loaves last night. They had bulk fermented for 24+ hours in the fridge, and also proofed 24...
I have been baking ciabatta for about four months. I use a four shelf convection oven in a local restaurant. I use a room temp...
I've found my unbleached flour....I'm sooooooo happy. It's gorgeous and creamy too. ...and this is the perky starter...looking...
Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet...
Tried to combine the no-knead, bake in pot method with the overnight prove in fridge method last night. Recipe was simple white...
I've heard you can use unglazed terracotta tiles (say two decent sized ones laid next to each other) instead of a pizza stone...
This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water. I'd used and used it, nurtured...
I listened to the podcast that Jeremy did with Graham and decided to become a member of this interesting community. My name is...
This weekend tried out Hamelman's Pain au levain recipe, but with an extended proofing time and cooked in a cast iron pot. After...
