About
Hi everyone! I'm Cheryl, I live in Queensland Australia. I have baked bread for many years, but this is my first sourdough loaf...
hello, i'm laura and i am brand new to the world of sourdough! i just started my starter right after christmas. pictured is my...
Hi everyone. I'm new here and just wanted to say hi. My name is Kitty. I started my starter seven years ago but have really only...
Steam and temperature seem to be more useful that my technique but I am trying to learn the lame instead of scissors or serated...
Good day All, Very new to the whole scene, but a quick question on the best way to preserve a starter culture in the long term...
I just got back into making Sourdough after a 10 year hiatus. I started by making my own sourdough starter. The first time I got...
Ive been feeding my starter twice a day for 11 days now. bubbles great no rise. Can I put to rest in fridge at this point. Reason...
I think I am one of the luckiest bakers, but I'm concerned sometimes that my tendency to improvise may cause me to miss some...
I have a sourdough starter that I began around Thanksgiving. I have been feeding it daily as I was not ready in my kitchen to...
Hello fellow bakers. Can anyone tell me what to use to prove rolls to keep their shape? I have bannetons for full sized loaves...
Hi there, I'm on day five on my starter - last night was the first day that emptied out most of the starter and refreshed it with...
Hello everyone. I found my sourdough with a lots of little black dots. a photo attached. Is it still safe to use? is it moldy?...
My bread from my sour dough starter is no longer rising. This recipe was given to me several years ago. To feed the starter every...
I've been working with sourdough for two years now and bake almost exclusively with freshly ground whole wheat flour. I've made...
While this isn't your traditional sourdough loaf, it's a delicious naturally leavened "infused yeast" loaf. If you’ve never heard...
Hello, Just started my sourdough adventure and making progress. My bread still cracks in areas where I do not scour my dough when...
Hello fellow bakers! I'm from The Netherlands (living in Scotland) and have eaten sourdough throughout my childhood. Recently I...
I guess my search for this bread started about four years ago and I didn't even know that until now. The final parts started with my new...Read more
George has asked... My work and leisure time schedules leave little room for baking. Many bread baking recipes I see (and try)...
I'm a beginner having made just 3 sourdough loaves thus far. I've been following the excellent guide here: sourdough.com/blog/...
Hi all, I was sick last night and all I could think about was what would happen to my starter if I am too unwell to feed it!! I...
After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain...
Just got first batch of Einkorn wheat (from einkorn.com). I grind my own flour and do not remove any bran, particulates, saw dust...
I've been reading an occasional post at the site for a couple years now ever since getting into sourdough bread making. I use...
!st attempt at slap/fold. 100% whole grain kamut at 80% hydration. Long autolysis, about 3 hours. I added the starter, folded it...
