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I've been following thekitchn's sourdough starter recipe - 4 oz ap flour + 4 oz water daily for 4 days, and should be ready to...
Info: - I feed it every 8-14 hours, maybe about once or twice a day. - It is kept on a counter in 80-90F temperature (Average of...
https://stanton-finley.com/weblog/whole-wheat-sourdough-bread.html
https://stanton-finley.com/weblog/sourdough-recipe-calculator.html
I've got used to baking in a tin, partly due to laziness, partly due to the impossibility of shaping a loaf with say 70%...
Hello- I just attended a bread workshop this past weekend. It was mainly about how to bake a sourdough loaf. The workshop was a...
Intro: Hi there. I'm Monica and I come from northern Europe though my mom is from Latin America. I grew up baking bread. We didn'...
Bacchus Marsh baker, Jordan Walls, and Trentham baker, John Reid, are working with neighbouring farmers and changing the way we...
I just made a close to a dozen bagels. This time they look a lot better than my first time. I have a few questions for you...
This may be of general interest. Two Calabrian immigrant sisters have been baking bread and pizza out of a brick oven in a...
Hi Guys My wife and I are both diabetic, so it's suggested that we eat multigrain or wholemeal. So, my starters have had mixtures...
Going to visit family in Colorado. Going to be at 8500' I'm bringing some of my starter in hopes of baking some bread. Any thing...
Hi. Brand new to the bread game here and have a question : When making sourdough bread, does the flour used for the starter have...
I feed it every month or so to keep it going, but this time I let it go a long time and didn't measure very well the white flour...
Hi I am new to sourdough, I am wondering what the point of making a levain prior to making the loaf is. Why not just use...
Hi All! Newbie here. I'm confident your advice will be that I simply need to persist and this activity (or lack thereof!) with my...
If anyone here has eaten a good torta from mexico you will probably know of the bolillo. Used from all over mexico. My question...
Bulgarian bread Necessary products: 250 g rue flour,250 g white flour type 550, 20 grams of fresh yeast for bread, one teaspoon...
A chemical free grain grown in Tasmania, the grain is bagged by the farmer and travels to Callington Mill in Oatlands. Here it is freshly...Read more
This flour is suitable for adding to your sourdough starter. Also great for cakes, pastries and heavier breads and can be combined with...Read more
This flour is suitable for adding to your sourdough starter. A great flour for heavier breads and can be combined with lighter flours to...Read more
This flour is suitable for adding to your sourdough starter. Great for heavier breads and can be combined with lighter flours to enhance...Read more
Hey guys! I've been reading you for a week weeks and decided to start with my own sourdough starter thanks to you! Sorry for my...
Hi everyone I need need some adivice on how to slash your loaf effectively. I have read the tutorials and tried to slash at an...
