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The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on...
I decided to look at the humble, easy autolyse in a bit more detail . Nothing complicated, though opinions vary on this one. This...
Hello everyone, 58yo guy here. USA, central Indiana. Have been lurking, reading a lot on this Fourm and like what I have been...
Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven...
Hi there, I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my...
Hi! Just found this website. Looking forward to exploring it! I have made my first batch of yeast using a recipe from another...
Hi all Having trouble breeding a starter. Followed the instructions on this site. Day 1, maybe a couple of bubbles. Day 2, going...
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...
Made my own sourdough starter But still find when baking the bread is always is soft and wet Tried baking for a longer time And...
Hi all. I've been getting lots of useful information here over the past two months since I started baking sourdough bread. (Thank...
Hi All, It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have...
Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is just lovely the crust could be a...
Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added...
I maintain my starter with all purpose flour. When I make bread with either white bread flour or all purpose flour, it rises...
First in foremost hello to all, I am really aspiring to change the way of living in my area and open a storefront. My backround...
Just finished a small Alan Scott oven
Hi Need a bit of help restarting my starter. I had just a tiny bit left from my last bake and find that feeding by doubling the...
This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal...
Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as...
Please, can anybody help me? Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and...
Hi all Just a word of warning regarding O/C,s advertised Oven Plans , do not bother Having built two domed masoary ovens I was...
I just created my starter yesterday and am looking forward to watching its progress. When I found this site, I was excited to see...
Hey all! I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to...
I'm a one-handed, because of a stroke, cook who is just now getting into sourdough bread. I would like to know if there are...
This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh my! Did a sponge, autolyse and...
