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Hi guys, I'm new on here but have been reading many posts find people on here so helpful! What a great site! I'm more or less on...
I've seen a few references to hydration and noted a good explanation at Shiao Ping's recipe entry. "Bakers percentages are...
Hi all, I baked a sourdough loaf yesterday having followed the recipe and instructions. My loaf turned out with a nice crust but...
Can anyone share ideas regarding the large ruptures appearing in a recent sourdough bake? I think its moisture content but could...
I have been successfully been making sourdough for a couple of years and find that recently i have somehow gotten large holes in...
Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings,...
Hi guys, I read in a magazine yesterday that salt is needed in a sourdough to suppress the bacteria that chew out the proteins,...
I have made a couple of loaves with a linseed soak and they turned out really well, what I want to know is how to make the seed...
With easter on the way, I've been thinking about trying my hand at sourdough hot cross buns. It's my first ever attempt at any...
I recently aquired a white wheat sourdough from 1857. It sits on the counter and I feed it daily with equal volumes of flour and...
My latest problem... I am using the beginners recipe 500/330 with a 60% hydration starter (I feed it with 100:60 flour:water,...
This is my take on a sweet potato sourdough, instead of roasting the sweet potato I elected to boil and mash, this of course...
Hi all, I'm new to the Sourdough Forum. This just a note to let you know that when buying a food/dough mixer chose carefully. My...
I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten...
Hi, I managed to start my own starter on the second trial, but now I am facing a problem with a bread that is relatively crusty...
Hi Hugo, Here is the photo of the sliced loaf as requested. I wanted to attach it in the form of a reply but I couldn't work out...
Hi Hugo. I have just made a spelt and whole wheat sourdough loaf from your recipe that you posted about three days ago. It is the...
My first loaves. The flax heaven stuck to my cloth and ended up 'flat' after I'd scraped it all off. I think the dough was too...
I've had some streaks in my bread recently. The dough on either side seems properly baked, but the streaks themselves are dense...
Beware, my starter exploded! I came down stairs this morning to be confronted by a mess. My Kilner jar had shattered - too much...
I usually take my bread straight out of the oven and place it on a wire rack to cool. The "music of the bread" (loud crackling...
hello again to all! I have a question on scoring. I think I am getting better at it, but am finding that even with a deep score,...
Hi all, I am planning on baking a large batch of bread ( 12 loaves ) in a wood fired oven on Sunday. My formula tells me i need...
A good sourdough bread should open like a flower. Un bon pain au levain doit s’ouvrir comme une fleur.
I've seen some discussion here recently about longer fermentation in the refrigerator. I tried extending the time this last...
