About
Just a post to show recent progress after starting with sourdough as described at: http://sourdough.com/forum/new-guy-tenterhooks...
I followed a recipe for a grape starter. It said to crush grapes and set out for approx. 5 days until bubbles and foam appear...
Sorry this is not directly related to sourdough baking, but a possible strange side effect and I figured you all here might have...
Why not lets do a contest! 350g size or 60 g petite bags 270 flour (type 55 if you got it) 45 grams corn flour (fine mill) 2gram...
Really just posting to say Hi - I like the atmosphere on this site and wanted to say thanks to those who maintain/host the site...
Hi All, I was just learning about amylase after Davo tipped me off about diastatic malt, and the wikipedia article [1] points out...
I started baking last summer, and followed a guide to make a sourdough starter which I have been using since. It always looks and...
To see what improvements I was getting in exchange for the arm and leg the new oven cost me, I baked the usual 3 x 1Kg white...
[img] http://i3.photobucket.com/albums/y85/jergra/CIMG1711.jpg[/img] my latest loaf, may not bake till after Christmas too busy!...
Hi guys, long time no speak I have been trying to get a starter going according to Dan Lepards recipe (The Handmade Loaf) I have...
Hi everyone - seems to be a bit quiet here so here's a photo of some bread I made last week. [img] http://i103.photobucket.com/...
Evening all. What beautiful sunshine today - didn't get ironing done but my garden is looking pretty good. I need some help with...
Hi everyone, I would like to carry a few more international sourdough starters on my website, expand a little. I would like to...
I've been expanding a dormant starter over the last couple of days, I've noticed a slight alcoholic smell, that I haven't noticed...
I deleted my old one and I cannot upload a new one, the specifications are within parameters, 32 kb 200 X 162. I have tried about...
I'm making bread for the first time with a firm starter, i.e. 1T batter starter (which is in active mode), 1T water plus 1/2 C...
What would make this a fav watering hole or boulangerie for you? Let's start with suggestions for bake-offs and topic of...
Dear Bakers I've dug into our burgeoning bag of bake-off suggestions and pulled out Flatbreads. However, flatbreads run into a...
We want to see lots of [s]ciabatta,[/s] focaccia, naan and other leavened flatbreads. Here are some previous threads with formula...
Hi there, I am a longtime visitor to this site but never posted. This is really more of an observation than a question but am...
Hello I've just stumbled across this forum having started a bit of a sourdough experiment. I think I might have the opposite...
My starters turned one year old this month and they're still going strong. I still don't have a camera so I can't post any...
I'm so glad that I found this site, it's fantastic and so full of great and inspiring information and delicious pictures! I...
After recently quitting work, I thought I'd try baking bread. But rather than buy yeast and a bread mix, I decided to try and...
LOL, I confess when I saw Graham's post under the Technical Forum, I thought it was this kind of culture he was referring to. I'm...
