Posts

  • I'm puzzled

    I recently made two loaves at an interval of about three weeks. Both were made using identical ingredients (mainly Wessex Mill...

    4 comments
  • Panettone 2011

    This year, as in previous years, I am experimenting with Pannettone. This wonderful, but complicated Italian Christmas bread/cake...

    15 comments
  • 100% Sourdough Rye

    Hi, I've been baking a 100% ryeflour sourdough with a rye starter at 100% hydration. My recipe incorporates oatbran, rolled oats...

    4 comments
  • Baking with a fan oven

    I am planning on starting making sourdough bread, after reading through various guides and recipes I have thought of a possible...

    2 comments
  • Starting a Starter Problems?

    I just started a new starter trying to follow the recipie by another blogger - sourdom on this forum. I'm in the USA so I had to...

    5 comments
  • Starter trouble?

    Hi Just used my starter kit and after 2 days experienced yeasty aromas and lots of white/grey mould! It has been hot here but not...

    9 comments
  • shaping loaves

    All, I am new to this list, so pardon if I am asking an already much-asked question, but: How can I create a round loaf that...

    5 comments
  • 2 questions about my starters

    I have noticed in the last 3-4 weeks that my starter, a white starter at 100% hyrdation, that I keep in the fridge, is becoming...

    3 comments
  • Hello from Brazil

    Updated/Corrected Hello from Brazil! I don't think there is another brazilian (or portuguese speacher) here. I don't have much...

    15 comments
  • crumb challenge

    Hey everybody... I have a question about crumb. I've been working with SD for about 3 months and I'm making some progress, but I'...

    8 comments
  • Debug the Bread

    Hello all; I have improved my baking quite a bit from the early days, now I have consistency and the bread tastes yummy as...

    9 comments
  • starter travel pack

    I know this topic has been done before and I did try to search for it - unsucessfully... so, here goes... I want to take part of...

    4 comments
  • Testing?

    Hi. My starter is about eight months old and frankly not getting any more sour. Is ther a place where it just stays with the same...

    2 comments
  • crusty top

    I am finding that many of my breads are coming out with a very hard outer crust. I put a pan of water in the oven while they bake...

    1 comment
  • Tapioca Flour

    Does anyone have any experience feeding a starter with Tapioca flour?

    2 comments
  • bread going flat?

    I proofed my dough overnight in fridge and took it out. It looked fine. But then I shaped it immediately, brushed on some egg and...

    8 comments
  • Starter in hot, humid environments

    Does anyone have any experience with or tips for establishing a starter in a tropical climate? I'm worried my starter will spoil...

    2 comments
  • Campaillou flour

    Hi, I've been making sourdough for over a year now and I have just discovered that my local flour mill sells Campaillou flour. I...

    2 comments
  • retarding dough and going to bed

    Hi, I am making my first loaves of whole wheat sourdough with a nice fresh active rye starter. I am using freshly ground organic...

    3 comments
  • sourdough bitter

    My sourdough breads usually have come out quite nice...not that sour at all, actually. But the last time they came out bitter...

    5 comments
  • Starter Texture

    I have a question about the consistency and texture of starters. I have a starter I cultured myself that is a 60% white / 40% rye...

    4 comments
  • Pretzels

    I found last night that I didn't have the required flour for the bread I wanted to make, but had already got some starter out of...

  • Sourdough to be proud of

    Finally a loaf to be proud of

    After about 6 years playing with sourdough I have knuckled down in the past couple of months and have been trying different...

    3 comments
  • Drying and restoring your starter

    I have recently returned from an 8-week visit to the USA. When I did the same trip last year I took some starter with me and used...

    3 comments
  • Biga vs sourdough starter

    I've been hanging around here for a little over a year now, and had finally despaired of ever making a good sourdough loaf. I had...

    5 comments

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