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Hello all, After lurking here for ages and learning soooo much, I have finally posted about my sourdough adventures on my blog...
When making a white sourdough, I usually have to bulk proof for 6 hours, shape the loaf, then proof for another 4-5 hours before...
Hi I am a complete newbie sourdough bread maker and would like a few pointers I found this forum and have followed the "Make your...
OK, I have FINALLY got my starter active after many weeks. I am now ready to bake....What recipe is simple and doesn't require...
I have just gotten to the point where I have a active starter which I can use however everytime I try making a loaf of bread and...
For the first time in my 4-year's of sourdough baking I used buckwheat in my recipe at the ratio of 1:6. Only because I did not...
Took a rather hap-hazard approach to starting my starter. Used 50g organic wholewheat flour and 50ml water, stirred in well and...
Hi I was wondering if there is an electric crock to maintain optimal storage temp? I live in a MH and any one with the experience...
Hi, Started my starter 7 days ago. First 2 days I was getting great activity, after day 4 the bubbled have got smaller nd the...
Hello Forum Members Just typed out a long intro post and lost it. No idea how or why. Must be something about this site set up...
Here is my 1 day old culture. 100% of hydration. Same amount of white flour ( with 10% of rye flour) and water were used. I think...
I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ireland. The water, air quality...
I'm a sourdough beginner following recipes. One recipe used 500g fermented soy milk in the starter. I googled it and learned that...
My new project. After seeing Ciril Hitz video, I want to sculp dough bread... I know I have a long way, but for now, I couldn't...
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An interesting development. Recently I decided to start blending flours to try to lower the protein content while maintaining or...
There has been a bit of conversation on this forum, and suggestions for how to get a starter going. However I don't think that...
My wholemeal flour has gone rancid. I have gradually been becoming aware that my breads made with wholemeal flour have been...
I have been baking sourdough bread for a couple of months now almost every weekend. I don't understand why we keep more starter...
I have been baking sourdough bread for about 8 months. My first few attempts did have oven spring, but also cracked a lot on the...
I have been baking bread for many months now. With all my success and failure I have seen many people post about not getting...
I've been using a razor blade held in my fingers for slashing my dough, but that's a bit tricky when the dough has just been...
Is there any real advantage is using lames to slash dough? They are not a big investment I know, but they are really just sticks...
