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Hi everybody. My first post....... Can anybody give me advice on baking a sourdough in an AGA? The oven temperature is 235C which...
1st International Richemont Sourdough Summit May 09-10, 2019, Swiss Museum of Transport, Lucerne, Switzerland The Richemont...
very soft chewy.. and full of taste from the toasted flaxseeds. no doubt, is flaxseeds heaven! a must to tryRead more
Hello! Does anyone know if there are artisan bread bakers freelancers or so-to-say missioners who can come to Russia to teach...
Tools 6 qt stand mixer with dough hook timer thermometer bannetons oven stone cloche tea towels silicon sheet...
I am a true beliver in multiple long rises, but this sure is a lifesaver when you don't have the time or simply forgot to plan ahead. It...Read more
Hi, my Sourdough bread is so tight inside, I proofed for 16 hours in the freezer and then direct to oven with steam how can get...
Hi, I'm a commercial photographer and an amateur sourdough baker, I made my sourdough starter a month ago. I'm still developing...
Hello, New to the site. Hoping I can get some solid answers to my sourdough biscuits delimma: I am using a starter recipe from my...
I would be grateful if anyone knows where to buy good flour in Perth, preferably in the western suburbs. I have recently moved to...
Stale bread in your pantry? Don't turf it. Re-bake it for that fresh-out-of-the-oven experience or use the stale bread slices or...
I’ve finally got a starter that is rising well on proving, problem I have is when I slash it to go in the oven it sinks pretty...
variation on the country loaf in Chad Robertson’s book Tartine bread. mix , autolyse , 3-4 hour bulk ferment , cold retard 10 hrs
Milawa Bread is looking for an Artisan Baker / Pastry Chef to join their team of bakers and pastry chefs in producing hand...
Hello I'm fairly new to this. Mainly a brick oven pizza maker. But wanting to experiment with the oldest sourdough starter that I...
Has anyone ever used a sourdough starter to start a mash for whiskey or vise versa?
Does the starter need to float on water? Mine is bubbly, smelly from 50% whole wheat & 50% rye. It's a sinker, even after 5...
A look at what happens behind the scenes when the fire bars for your scotch oven need replacing. Great work RedBeard Historic...
This kit contains 10 Derby Extra Razor Blades and a simple wooden handle to hold an individual blade. DERBY BLADES Derby razor blades are...Read more
Derby razor blades are high quality and are used by many professional bakers. Bordelaise Lames come with this blade, but it is also...Read more
No, i´m not talking that crap that´s full of honey, milk, potato starch, psyllum husk, or whatever else people add to whole wheat...
Hi there, This is my first post to the site. I have been maintaning my sourdough starter for about two weeks now. It has been...
I have read some methods that suggest regular 'stir downs' or stretch and folds during bulk fermentation, every 30-60mins. Some...
Hi there, I started my sour dough starter on Friday evening using 175g strong white flour and 175ml tap water and mixed with 4...
I learned today the purpose for scoring your loaf. i tried a nice heart score and I’m sure it would have worked but I could not...
