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Hi I'm new to this. I just tried to make my first starter. i used equal measures (1/2 cup) of filtered water and strong white...
I wanted some rolls so I took the dough in a different direction. It was my first bake on a stone and it worked great! That dense...
Just cooked my 3rd loaf of sourdough bread this morning. It came out very dark. Almost burned. 30 minutes at 500 and 15 minutes...
hi there I want to try the sourdough starter recipe but actually I live in nepal and can't find rye flour. Is it suitable to use...
I was planning an making some sourdough pancakes so I used some of my sourdough starter that I was going to discard to make the...
My starter just had its 2nd birthday so I made these little beauties to celebrate @ 80% hydration
Thanks so much for a great site with a lot of wonderful information. This is my first time posting but I have been visiting a lot...
I have neglected my sourdough starter (regular white all purpose flour and room temperature to cool water according to...
It's my first time making a sourdough bread and I started yesterday, I used 100g of starter* (feeded) 500g of all-porpose flour...
Does anyone know where I can buy 20 - 25 kg bags of grain (wheat, rye etc) in Brisbane? It doesn't have to be organic, just...
hi guys i have a starter that I was given, feed it twice a day 10% starter 100g bakers flour and 55g water starter is healthy and...
Can anyone suggest where Michael might find 'Dark Sweet and Sour Rye Bread' either in Canberra or Sydney?
Hi, I am new to this (1 1/2 months ago was given my starter) made some lovely loaves of bread, but then we went away for 9 days,...
Here is a video I've made last month at work. It describes all the process for making a traditional sourdough bread, from wood...
Hello! I am new to sourdough. I was given a starter that takes 1/2 cup of sugar, 3 tbsp of potato flakes, 1 cup of flour, plus 1...
Hi In all the guides I have read they say that when producing starter it should be kept at 'room temperature'. Now 'room...
I just started me starter yesterday with my yeast, warm water and flour, covered it with a cheese cloth and left it to sit out on...
Is there any Possible way to provide hot Pita Bread to end consumer from convenience/grocery stores. Every opinion/suggestion/...
The literature I own on sourdough make reference to a proofing box to regulate the temperature accurately. does anyone use one?...
Hi Once I have a working starter what is the ratio of starter to bread mix. As there's only me here I normally bake a normal loaf...
Hi, I've been browsing the website & notice a number of recipes measure flour in 'cups' which I find confusing. I have at...
Hi guys, I have question about starter. I start to make my starter 5 days ago, first 2 days, the starter grew well that I could...
I have the science lab up and running again. Still trying to get this fruit bread to work & had a "chemical reaction????? in...
I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...
From a loaf gushing like a molten volcano to this amazing looking sample! We want to try it. http://www.stirthepots.com/rye/
