About
I'm just getting started in sourdough, although I've been making bread pretty much my whole life. I've done "sourdough" before,...
Hello, Have been reading the forums for as long as I've started making sourdough breads. Like Teck Poh, I too live in Malaysia,...
I'm trying to figure out the whole proofing timing issue, having always worked from recipes that told me exactly what to do, and...
hello everyone !! i was wondering if anyone has any recepies for portuguese buns that they would like to share ty in advance
I'm not completely new to sourdough baking, but after browsing a few sites about sourdough baking, I realize that I have a rather...
Well, i was feeding my starter twice a day, 24 h interval. It was very active, - double in ~6 h - (feeding method : throw most,...
So, basically, I have been following SourDom's starter recipe from the beginners blog for about 9 or 10 days now. The trouble...
Hope our future loafs turn out this good. Will have to start making a loaf every day, kids ate half before it had a chance to...
Once you have made/obtained a starter you need to look after it. You will hear all sorts of stories about how a neglected starter...
So, after starterattempt #1 turned to water after a week of nurturing, and starter attempt #2 just failed to start, and starter...
Was given this recipe by my ex mother-in-law. Does it sound right or do I need to modify it? Have been making bread in a...
We are about to go on a two week holiday and I will put my starter in the fridge. Will it survive this long and do I have to do...
Back again with a question. I have 2 white + rye starters. One 70% w, 30% r and the other 75% w, 25% r (fed 15 rye, 45 white),...
Hi All - I apologise in advance for using this forum as a shortcut ... I live in Thailand with an average temperatur of 30 C...
Hi everybody. I'm looking for 100% rye bread with no dairy ingredients in it. I've been looking for German bread recipe for long...
My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and...
Hi all this is my first post so be gentle. I have been baking sourdough since January 2010 since building a wood fired oven at...
When posting, photos will now appear automatically within your post, rather than by clicking the 'Insert to Text Area' button...
Hi, my name is Nico, I'm a newcomer. I've been making 100% rye bread using only my rye sourdough for months, but except when I...
Man you guys are either going to make me really good at math and very knowledgable about the weights of different baking...
Cool video - http://www.tartinebakery.com/bread_video.html
I know this is not the best thing to do, but, don't you sometimes (well, for some people like me, most times) wing it when you...
I've just bought some malted flour (farina maltata - it) from a bakery. On the bag, it says that i should add 1% malted flour to...
Hi everyone, does anyone know of a flour supplier who will deliver to Ireland? thanks
I've read online to use a 60:40/flour:water mix when feeding my starters. It seems too thick. I"ve been nursing two cultures...
