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Hi, I'm new to this forum. My name is Beka, I'm 15 and I'm mostly a cake decorator but now I'm starting to bake bread too. I...
...a week and a half ago. I put a cup of water and 2 cups of whole wheat flour in a one quart (at this point, I don't know the...
Hi, Can anybody recommend websites or books on artisan baking. I'm an australian apprentice entering a competition and need to...
I've recently started a new blog - www.figjamandlimecordial.com - and I'd be grateful for any feedback anyone has to offer.....
I just read through, making a starter and realised after day 2 I forgot and used tap water. Our water is poor quality with a lot...
I was glad I found this site as I had just started my sourdough baking again and still am full of questions. Posted a few on the...
Hi, I convinced a lot of my friends to convert their stiff sourdoughs from solid to semi-liquid form because of the ease of use,...
Hi, friday I began a new starter using a lot of flours: soft, wholemeal and hard wheat, rye and spelt, plus a touch of yogurth...
I am not new to bread making, but this is my first voyage with sourdough. Being a purist at heart I refused to buy a starter, and...
Yes, I did want your attention, if only to praise the generosity of spirit & knowledge i have received from the bakers on...
Hi my name is Lisette, I live in the Netherlands and I just joined this group. Started my first sour dough starter because one of...
I did my first baking this morning. Finally got the starter going really well (30/70 flour and 100 water) thanks to the advise I...
I have found lots of conversion tables but am some what confused. In the starter recipe it says 50g water, 35g white flour and...
In a few weeks we will be in the north of Italy on vacation. I am thinking about starting a starter there. Will this be different...
Hi all, I finally got the opportunity to put some bread in the oven instead of pizza. First some focaccia. Then the bread...
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Hi all! I've been working on a blog about homemade pizza for the last few weeks - well it's a blog but I have tried to lay it out...
Hi all, I was wondering if you have any opinions on which flour is best for sourdough baking when using the original San...
Hi All, I just thought I would post a few photos of my starters, as an update to my initial "new guy" post in the beginners forum...
Hi people, I am day 4 in my old school flour and water starter. I have read about hooch in starters and have the understanding...
Hi all, Here's some ciabatta i baked on the weekend... Original method/recipe is from [url= http://drfugawe.wordpress.com/2009/05...
Hi All, I still have not mastered the art of transferring from banneton to oven without my dough deflating. To compensate, I...
I'm new to baking sourdough and seem to be having a few problems. I've tried two starter recipes: Dan Lepard's Rye starter and...
Is it helpful or necessary to test the internal temperature of a sourdough loaf with a thermometer to assist in determining if it...
I tried to make a rustic looking, unslashed loaf with a 'natural grigne.' However, this was the result. I definitely got the '...
