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Hi all, This is my first post here. I am reaching out to the baking community to see if someone can help me with a recipe for a...
This is a 75% hydration sourdough, with 3-4 hour initial fermentation and finished ~12 hours in a fridge. Then it was shaped,...
At last I now seem capable of consistently baking sourdough loaves that are worthy of the name. These are made using some of Mick...
OK, I have been feeding and disgarding for 4 days. My starter just about doubles in size each day before throwing half of it away...
Hi Just wondering if anyone can shed some light on how much temperature will effect my starter and if there are any techniques to...
I am finding it hard to source rye flour (fine or coarse) in Southern Tasmania. Anyone have a source? Anyone know of an...
I was inspired by other threads on this site, to try kamut flour again; a previous attempt had not been too successful. This time...
Hello, I've been experimenting with different starters and still havn't had any luck getting a good sour bread. I have ordered a...
Hi: I'm loosely following Peter Rhienholt's Barm Starter recipe as found in his Crust & Crumb book and I've begun a new...
After my first few weeks of sourdough baking it has bothered me that I have only been practically able to bake at weekends -...
Hello all, this is my first post so be kind to me. I recently obtained a small quantity of starter as I want to be able to bake...
Hi, guys. I'm Caleb. First time here. I've got a lovely starter which in the past has demonstrated some lovely banana aromas, so...
New to creating my own starter, read up on it, I have a few questions becase ahh, mine is acting different. I started with pack...
After a couple of weeks of gettin my starter working great, I finally baked a couple of loaves. Questions are: 1. The kneading...
I've baked quite a few sourdough loaves over a period of years, but without consistent success. This week, I've begun again by...
I'm carrying on from my earlier thread, because I can't post follow up pictures there: http://sourdough.com/forum/weak-starter-or...
After many months on this forums, I have decided to post some pics of my loaves. Being in China, I have access to a variety of...
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...
