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Hi there baker friends, Have been baking for a year now, but have a problem. Recently purchased a new oven and goes well. However...
A days baking from an Alan Scott Oven that i built for a mate... 10 loaves of natural Levain Sourdough Bread...doesnt get much...
So I baked my 2nd round on sourdough! Here a brief recipe but it's quite simple. I'm old school and will never bow down to scales...
Hi all, I have a query for those who may have answer for me. When i work out my ingredient weights using BP, do i need to...
I have started my first sourdough starter. It is bubbling but not a great deal. I have refreshed it once but it still seems slow...
I'd love some second opinions on my loaves. I am pleased with almost all elements of them (flavour, texture, crumb) but they...
Hi, First I have to say what a great site – really good resource – I’ve had a look through quite a lot of posts and picked up...
Hi there everyone. Recently finished a baking course at Red Beard Historic bakery and have been starting my leaven/wort over the...
A good all around dough for french loaves, baguettes, and pretzels.Read more
Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian...
Hi guys, I'm new on here but have been reading many posts find people on here so helpful! What a great site! I'm more or less on...
I've seen a few references to hydration and noted a good explanation at Shiao Ping's recipe entry. "Bakers percentages are...
Hi all, I baked a sourdough loaf yesterday having followed the recipe and instructions. My loaf turned out with a nice crust but...
Can anyone share ideas regarding the large ruptures appearing in a recent sourdough bake? I think its moisture content but could...
I have been successfully been making sourdough for a couple of years and find that recently i have somehow gotten large holes in...
Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings,...
Hi guys, I read in a magazine yesterday that salt is needed in a sourdough to suppress the bacteria that chew out the proteins,...
I have made a couple of loaves with a linseed soak and they turned out really well, what I want to know is how to make the seed...
With easter on the way, I've been thinking about trying my hand at sourdough hot cross buns. It's my first ever attempt at any...
I recently aquired a white wheat sourdough from 1857. It sits on the counter and I feed it daily with equal volumes of flour and...
My latest problem... I am using the beginners recipe 500/330 with a 60% hydration starter (I feed it with 100:60 flour:water,...
This is my take on a sweet potato sourdough, instead of roasting the sweet potato I elected to boil and mash, this of course...
Hi all, I'm new to the Sourdough Forum. This just a note to let you know that when buying a food/dough mixer chose carefully. My...
I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten...
Hi, I managed to start my own starter on the second trial, but now I am facing a problem with a bread that is relatively crusty...
