Posts

  • Any other 100% whole wheat sourdough purists?

    No, i´m not talking that crap that´s full of honey, milk, potato starch, psyllum husk, or whatever else people add to whole wheat...

    6 comments
  • Dry on top

    I have a starter I use twice a week. It's doubling when I feed it and turning out tasty loaves. The only thing is it's started "...

    7 comments
  • Stem ginger

    I was told recently, at the store where I usually buy stem ginger in syrup (from Australia), that this is no longer available...

    13 comments
  • Rye Sourdough/Not rising

    Hi there, This is my first post to the site. I have been maintaning my sourdough starter for about two weeks now. It has been...

  • Stretch and fold during bulk fermentation?

    I have read some methods that suggest regular 'stir downs' or stretch and folds during bulk fermentation, every 30-60mins. Some...

    6 comments
  • Is my starter dead?

    Hi there, I started my sour dough starter on Friday evening using 175g strong white flour and 175ml tap water and mixed with 4...

    8 comments
  • I need to score deeper

    I learned today the purpose for scoring your loaf. i tried a nice heart score and I’m sure it would have worked but I could not...

  • Bench flour as food?

    Has anyone or does anyone use their used bench flour as food for their starter? today I made a loaf of bread, some English...

  • One Big Mouse Hole

    I am trying to bake a Tartine country loaf. Unfortunately I’m getting loaves that are one big mouse hole. Vigorous starter fed...

  • Sourdough doesn’t hold it’s shape

    Hi All. I recently started baking sourdough bread. I tried couple of times, different methods and recipes. everytime during the...

  • Just starting out!

    Hi all, Thanks for allowing me to join your group, and hopefully I can learn to make some special sourdough bread, with...

  • Sourness of my sourdough bread

    I recently baked a loaf of sourdough and after baking it was nice and sour. The next day, I could barely taste the sourness. I...

    3 comments
  • Bread Either Splits or Falls *confused*

    Hello, I’m new here and new in the world of sourdough. I was given a starter by a friend and have been really into baking the...

  • Perfect Sourdough Crust

    Hi I too love my sourdough bread very sour. I have been trying to mimic a sourdough loaf made by Boudin Bakery in San Francisco...

  • Loaves are splitting

    I’ve been baking naturally levain breads at home almost exclusively in Dutch Ovens for years with positive results. So much so...

  • Flat bread

    Hi everyone, i have a question. So, I’ve been baking sourdough for quite a while and it’s working great. I mainly make country...

  • sourdough :->)

    Really happy with these loaves cooked in my home oven on 12mm baking steel I made. ;->)

    1 comment
  • HELP! Stinky starter...

    I am trying to make a starter and am going into day 5. Day 3 it smelled weird, day 4 my entire kitchen smelled like vomit and...

  • Dough really sticking

    Hi Everyone I've just started making sourdough - made 3 batches so far. The first and third batch stuck like mad to the tea towel...

    8 comments
  • Fisrt sourdough attempt

    I am a newby to this and I am looking for a simple white or white/rye combination sourdough loaf recipe to start with, any...

  • Starter pet names

    So, what's your starter's pet name? Mine is Tabetha (daughter of Bessie)

    28 comments
  • Flaking crust

    Hi Guys! I have not posted for ages as all has been going well with my bread, but I had a problem last weekend and would be very...

  • My first loaf failed

    Can someone tell me what went wrong? I'm really new to making sourdough. I have made a strong starter from scratch by mixing 2oz...

    4 comments
  • A kind of mould is growing on top of my sourdough

    My sourdough is covered with a thin layer of what looks like mould. Each day when I feed it I incorporate the mould but is it...

  • Inactive (?) starter

    Hi, I’m working on my first ever sourdough starter and am about two and a half weeks in. It was really active the first week, but...

    5 comments

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