About
Five years ago I set up Bethesdabakers, a microbakery, in our little terraced house in North Wales turning out naturally leavened...
Hi Everyone Just incase any other beginners are struggling with slashing their loaves please be assured that a sharp blade really...
Hi everbody, I'm new to the forum and began my sourdough starter 19 days ago, should I give up and start again? I am using strong...
Does anyone have a good reliable recipe for a light rye sourdough - something like Czech-style? There's a recipe on Wild Yeast...
Hi everyone, Ive recently found myself with some time on my hands and have been getting into bread baking in a more considered...
Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and just go head first into 100...
Here is my latest creation! I borrowed the Idea from "local Breads" for this Buckwheat Batard. Overall I am happy with the bake...
Hey everyone, Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the...
Hi all, My question is about the protein in flour and its effect on my starter. My starter is 5 month old. I used to use plain...
I have cheated a little and started my starter with a little bit of commercial dry yeast. I had some dry yeast from the last...
Hello fellow sourdough bakers! I'm hoping you can give me some advice. I've been baking sourdough bread for nearly a year now, I...
I have a very active starter, and I've got the crispy crust technique down pat, I just can't seem to get that lovely uneven-large...
Hi, I was searching the net to find a place to buy lye for baking pretzels, when I found this site. There is a forum topicon this...
Dear all, I came across this very nice product concept... Challenged to ‘make a toy that has a reason to exist,’ graduate...
Shao Ping alluded to a way to test a flour for how much water is needed to achieve a good dough consistency. The lovely part is I...
Hello To All Bread Makers,especially Graham and Maedi who have set up a fabulous site and resource. I have been a member for 4...
G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the...
I was just wondering what kind of effect, if any, the size of a loaf has on handling the dough, shaping, proofing and oven spring...
So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...
After making 2 loaves with a rye and white wholemeal starter (30/70 100 % hydration) I want to leave out the rye and just use...
From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am...
Hi, I'm much impressed with the seriousness of this forum, and the keen interest in coming to grips with this elusive phenomenon...
Hi all, I was recently advised that one shouldn't make a starter culture in Australia because the bacteria/yeasts are not as good...
Hi all, I am going to be creating an extremely small living area in the city soon, as our main dwelling will be our country house...
Hi! All, A bit about me. I was a baker for well over 35 years. Now own my own truck. Don't like the way the baking industry has...
