About
I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust? Fresh yeast Water Strong...
Hey everyone! I have recently started baking sourdough bread and i am in love. It has been maybe 3 or 4 weeks now, i have baked...
I've been baking sourdough bread successfully for three years. For the last three weeks, however, I've been having a lot of...
Hello everyone, have not been active here for a while mainly because I got away from baking. But recently resumed baking bread...
Hi! I was wondering if anyone can help. I have a 100% hydration starter (6 weeks old). I retain a cup and feed it with 120g AP/...
Frank is looking for a Spelt Pizza Dough Recipe - can anyone help?
Been making sough dough for a while, results are generally very good. Use it for pizza, bread and pitta bread. The bread looks...
Could a friendly breadmaker tell me how to replicate what is called "farine bise" in Europe? in french baking it is the T80 flour...
Hi all, I created a starter about 18 months ago and began making sourdough bread, at home, in my kitchen.. Everything went pretty...
Valerie has asked : The sourdough I tried would never get past a loose batter no matter how much flour I added... so weird,...
Thank you to the generous people who share their knowledge and make this forum possible. Six months ago I started baking...
Harvested from an ancient sea, sealed underground for millions of years. Unrefined Grey Sea Salt Product of Australia ** THIS ITEM INCLUDES...Read more
Hi great to see a sourdough forum down under... and such a nicely organised one at that... congrats!! what I have for a long time...
Hey guys! Ive been making a whole range of different doughnuts in the kitchen over the past few weeks i.e cake, yeast raised and...
Hi, My daughter passed away in Nov. To help me get through this difficult time, I decided to learn how to bake bread. I love...
I am new to this forum. I was recently diagnosed with Type 2 Diabetes. I have discovered that I can eat breads and cookies that...
In his book, "Tartine Bread," Chad Robertson says freshly milled flour is much better tasting. So, I went to Amazon. After...
Been using King Arthur Flour for years and now judge all flours by its standards in terms of % protein and consistency. As I look...
Hi Ive had a go at making a sourdough starter, im 3 days in and so far its looking ok. I was wondering if anyone could recommend...
Hello everyone. I just found this website. I'm interested in trying sourdough again. I was once fairly successful at baking, but...
A large deep dish pizza made in a cast iron frying pan.Read more
Hi Everyone! Just for a bit of fun, and out of interest.... who here thinks they have the oldest (or knows about the oldest,...
Adapted the recipe from AWW cookbook, changed bits. This is a melt and mix shortbread, different for the above, which is creaming.Read more
This recipe is adapted from Kelly Coyne & Erik Knutzen's Making It (2010, Rodale). Vollkornbrot is a very dense bread popular in...Read more
Hello, I'm new to baking and trying to get a sourdough starter going. Mine consists of 40g that I keep each time, then I add 40g...
