Posts

  • tough crusts = "vinegared" leaven??

    Im just putting this out there as a topic because Ive often wondered about the fabulous crispy crunch you can get on straight...

    2 comments
  • Poolish

    Hi all, Andrew Whitely of bread matters uses a "production sourdough" in many of his recipes. Is this essentially the same thing...

    6 comments
  • Heat Proof Topping

    Hi baking experts! A friend and I have tried a special pizza here in Italy but cannot figure out how to make the topping. We...

    4 comments
  • Increasing levain in a recipe

    If I increase the amount of levain in a recipe, how will it impact the final loaf?

    5 comments
  • Changing continents

    I've been in the Caribbean for 6 months and started making sourdough. It's been a huge success and I'd like to take my starter...

    1 comment
  • Intro

    Hello. :) Thought I would introduce myself as a new member. I am a maker of some seriously sensational gluten free sourdough and...

    1 comment
  • A must-have: Internal thermometer

    I can't bake a bread without using my internal thermometer . Several reasons, not the least of which is that it doubles as a kind...

    1 comment
  • Banana Bread

    Is it possible to make a banana type bread using a sourdough starter. Just found this site.. I got a starter for my birthday from...

    2 comments
  • Scotch Oven Restoration

    Hi All, I am looking at a property in Gippsland which has an unrestored Scotch oven in one of the buildings. The property once...

  • starter jar

    Hiya! I'm new to this forum and new to sourdough baking. My starter was born two weeks ago and I made my first loaf a week ago...

    1 comment
  • Converting white to whole grain

    Hello I have searched and searched and I can't find an easy answer to this question. I would like to know a general starting...

    4 comments
  • Celebrate spring - beer bread

    Lots of fun making a beer bread . Just pouring in a whole bottle of beer feels strange, in a good way, Then there was the four-...

  • 40% whole wheat and an amazing crust

    Nice flavors from a 4-day bread, with a great crust . Also happy that no dutch oven disasters ensued (unlike my last bread). To...

  • New York artisan bakeries

    We'll soon be leaving the UK behind for a week or so and will be visiting family in NYC, the Northport area of Long Island, and...

  • Why do a starter at all?

    In case you are lurking on this forum, just trying to get up the courage to try some sourdough bread making, in case you do not...

  • 9th Annual Bethesdabakin' Weekend

    Our annual baking weekend, Bethesdabakin@Trefriw2015, is being held this year in the village of Trefriw in the Conwy Valley,...

  • Sourdough - inconsistent results

    Sourdough – inconsistent results I live in San Francisco. I just learned how to make sourdough starter. It took about 3 days to...

    10 comments
  • Looking for bread making classes - England

    The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on...

    2 comments
  • Intimate look at the autolyse

    I decided to look at the humble, easy autolyse in a bit more detail . Nothing complicated, though opinions vary on this one. This...

    2 comments
  • New guy here

    Hello everyone, 58yo guy here. USA, central Indiana. Have been lurking, reading a lot on this Fourm and like what I have been...

    1 comment
  • Rye-Einkorn bread - very nice

    Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven...

  • Soft crust

    Hi there, I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my...

    2 comments
  • Yeast Starters

    Hi! Just found this website. Looking forward to exploring it! I have made my first batch of yeast using a recipe from another...

    1 comment
  • Starter

    Hi all Having trouble breeding a starter. Followed the instructions on this site. Day 1, maybe a couple of bubbles. Day 2, going...

    9 comments
  • Quest for Onion bread

    Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have...

    2 comments

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