About
How do our members bulk ferment with proofing boxes (28-29C)? I recently started using one, and I'd like a concensus of opinions...
Ciabatta has finally become a popular bread in Trinidad ( a small island in the caribbean) . We have a family owned business...
Hi, Everytime I bake a dough in my microwave, I dont get the sponge effect. Rather it becomes crispy. Can anyone please tell me...
Whenever I want to bake a bread without a tin the dough does not hold it's shape during rising. I use 1 cup 100% hydration...
I am new at baking and i am looking to create my own sourdough 100% dark as night "ruislimppu" ;) Since i find most rye breads...
This is my first post here... I'm new to sourdough breadmaking, and absorbing everything I can from this wonderful site, so there...
I though I stop by and drop quick "hello" Hope everyone that knows me around here is well and enjoying life Myself I been bussy...
Hi. I am reading the bakers apprentice, and noe am making Pumpernikel, one of my favorites! My question is; the starter for this...
I have a question about a 'starter' I have in my refrigerator. I made this before I even started learning about making starters,...
Hey folks, I'm new here, but not new to baking or sour dough. I got my first starter from a friend of my grandmother's, when I...
Okay not Sourdough, but when you try to find recipes for " Irish Bread", only recipes for this type of quick bread are offered. I...
Hello I have been baking sourdough for a year now. I've been through a lot of trial and error by myself from a starter given by a...
hi everyone! If i have a cup of starter, do I have t add the starters weight in flour and water, or can I double the flour and...
Advance Notice!! Next summer we are holding the fifth in a series of baking events in the UK. The weekend of 01 July 2011 in...
I'm new to starter, i'm starter do'nt rise and is thin, like water
started a new starer 1/2 cup Pillsbury bread flour and 1/2 cup bottle water. it's rasing , looking good, but smells, not like my...
I have been trying to raise a starter for three weeks and have got something which bubbles but never 'explodes out of the jar',...
Hi, I made my starter with organic rye flower and it started beautifully, very active with a nice smell. I then switched to...
Where can I find simple info on general hydration technique?
1. The temperature in my house is around 16degC (and I don't have an airing cupboard). Can I get anywhere by leaving a developing...
I'm new to this site but couldn't find discussion on this topic. If it exists, I'd appreciate a pointer in the right direction...
Hi. After repeating a successful bake of a plain flour sourdough bread, with 10% wholewheat, (thanks in no small part to the help...
I have heard the gurus around here talking about hydration in relation to starters, can someone give me a quick explanation as to...
Hello everyone! I was mightily impressed when I saw the depth of your sourdough bread baking expertise! I had no idea how...
Hello all! I just found this site and am impressed by all the great info here. I was going to post about the turpentine smell...
