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I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. But I'm not...
I'm new to baking, my inside look almost slightly grey, are my concerns valid or am I tripping? I am thinking it could be because...
Hey everyone. I've been creeping the forums reading all the great posts and advice and decided to sign up and ask a few questions...
Hi, I am a newbie, started baking in Nov for grieving therapy after my daughter passed away. The process has been rewarding and...
Hi! I was wondering if anyone can help. I have a 100% hydration starter (6 weeks old). I retain a cup and feed it with 120g AP/...
Hi, I am new to making Sourdough bread, and am trying a new starter recipe( Paul Hollywood's Grape recipe ) It is now day three,...
can you save rest of the sourdough that you made from your first batch.
hi, I recently made a starter which has been growing well, after six days I decided to try making the first loaf. It looked great...
I made my first pound cake a few days ago. It was good. But then I wondered what it would taste like if I had used some of my...
Hi guys, Maybe you can help. I've been baking my boules in my home oven, 2 at a time with excellent results in the Lodge combo...
Hi! I started my starter two days ago. I used 4oz organic all purpose flour and 4 oz filtered water. My sour has grown and has a...
I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust? Fresh yeast Water Strong...
Hey everyone! I have recently started baking sourdough bread and i am in love. It has been maybe 3 or 4 weeks now, i have baked...
I've been baking sourdough bread successfully for three years. For the last three weeks, however, I've been having a lot of...
Hello everyone, have not been active here for a while mainly because I got away from baking. But recently resumed baking bread...
Frank is looking for a Spelt Pizza Dough Recipe - can anyone help?
Been making sough dough for a while, results are generally very good. Use it for pizza, bread and pitta bread. The bread looks...
Could a friendly breadmaker tell me how to replicate what is called "farine bise" in Europe? in french baking it is the T80 flour...
Hi all, I created a starter about 18 months ago and began making sourdough bread, at home, in my kitchen.. Everything went pretty...
Valerie has asked : The sourdough I tried would never get past a loose batter no matter how much flour I added... so weird,...
Thank you to the generous people who share their knowledge and make this forum possible. Six months ago I started baking...
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Hello everyone. I just found this website. I'm interested in trying sourdough again. I was once fairly successful at baking, but...
Hey guys! Ive been making a whole range of different doughnuts in the kitchen over the past few weeks i.e cake, yeast raised and...
