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Hello and greetings from Dublin! Posting for the first time after joining a few minutes ago. I am new to sourdough baking but I'...
Hi Folks, I'm trying to follow Ken Forkish's overnight whole wheat levain recipe. It's about 30% whole wheat, 30% levain, and 80...
Hi from the UK! Just made my first ever sourdough and it tastes wonderful and I believe as the starter matures it gets even...
hi, Ive started making bread riecently, last one is the best from all 5 I made, its crusty outside but moisty inside. Also does...
I used a little bit of my wheat sourdough starter to get my barley starter going because it is easier to do that than make a starter from...Read more
All, I'm not experiencing the airy rise with my sourdough that I should be. I'm at altitude in Denver. Are there any tips you can...
Hi, I am attempting my first ever sourdough bake this week. My starter is 6 days old and has some really nice activity and had it...
Hi everyone, I'm new to this website and hope to learn some new things about bread. This morning I was incredibly tired (newborn...
I made a starter with a little fresh pinneapple juice before, just to get it going in the beginning. This works quite well. Now i...
70% hydration,. with bread flour. Plenty of folding to where I get a really strong windowpane. I do bulk fermentation in fridge...
I started my starter from scratch about 10 days back. I was feeding it wholemeal wheat flour. Within about 6 days, it was looking...
Hello Last week I recieved a sourdough starter from my aunt. It had an intense aroma (including a strong paint smell). Now after...
Hi, A question from NZ. A new bakery has just opened nearby and has bread they call sourdough. It’s not as sour as I remember...
Hi, I am wanting to find a sourdough culture in Melbourne and i have no idea where to find one!! Can anyone point me in the right...
Hi, has anyone ever made sweet potato (yams or Kumara) sourdough? I have a recipe that I always make, SRF ETC. can you add...
Good morning, I am wanting to bake sourdough crackers to sell at our local market with a relish i make. The product requires a...
Has anyone used this flour? I found some of the unbleached white Hungarian flour at my local Wally-world and thought I'd give it...
Hi, I am new to this community, but I have been baking sourdough breads for about three years. I have a question that may seem a...
I've been baking for years but recently I've started getting red, itchy skin around my fingers any time I bake with certain types...
Maybe a dumb question but I've read that the more you bake, the more yeast there is in your kitchen and the less you need to add...
I have a question about hooch. I've started my own sourdough starter, equal weights of filtered water and I bleached flour, and...
Hi. Just wondering if sprouted wheat bread is the same as sprouted grain bread and there seems to be a lot of sugar in them but...
I decided to have a go at a country-style miche with my rye starter, and was pleased with the results, especially the sweetness from the...Read more
Hi, I baked my sourdough after letting it rise for more than 24 hours. It is freckled with black spots that smell metallic. Chuck...
