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Nice flavors from a 4-day bread, with a great crust . Also happy that no dutch oven disasters ensued (unlike my last bread). To...
We'll soon be leaving the UK behind for a week or so and will be visiting family in NYC, the Northport area of Long Island, and...
In case you are lurking on this forum, just trying to get up the courage to try some sourdough bread making, in case you do not...
Our annual baking weekend, Bethesdabakin@Trefriw2015, is being held this year in the village of Trefriw in the Conwy Valley,...
Sourdough – inconsistent results I live in San Francisco. I just learned how to make sourdough starter. It took about 3 days to...
The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on...
I decided to look at the humble, easy autolyse in a bit more detail . Nothing complicated, though opinions vary on this one. This...
Hello everyone, 58yo guy here. USA, central Indiana. Have been lurking, reading a lot on this Fourm and like what I have been...
Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven...
Hi there, I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my...
Hi! Just found this website. Looking forward to exploring it! I have made my first batch of yeast using a recipe from another...
Hi all Having trouble breeding a starter. Followed the instructions on this site. Day 1, maybe a couple of bubbles. Day 2, going...
Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have...
Made my own sourdough starter But still find when baking the bread is always is soft and wet Tried baking for a longer time And...
Hi all. I've been getting lots of useful information here over the past two months since I started baking sourdough bread. (Thank...
Hi All, It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have...
Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is just lovely the crust could be a...
Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added...
I maintain my starter with all purpose flour. When I make bread with either white bread flour or all purpose flour, it rises...
First in foremost hello to all, I am really aspiring to change the way of living in my area and open a storefront. My backround...
Just finished a small Alan Scott oven
Hi Need a bit of help restarting my starter. I had just a tiny bit left from my last bake and find that feeding by doubling the...
This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal...
Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as...
Please, can anybody help me? Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and...
