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Hi all, we just signed up for this forum. We picked up bread making again as this covid 19 has given us so much time at home and...
Hi Sourdough Community, I’ve been reading all the previous posts on stone alternatives for increasing the thermal mass in the...
hi i could really use some help! i am on day 7 of making a starter from scratch and i have fed it religiously with a mix of rye...
Hi, I have been baking sourdough bread for almost a year, mostly based on the advise I have found here. From the very beginning I...
Hi All. I have been trying to make a starter without much luck, and have tossed out a few attempts. I have started one with part...
Hi all wondering if anyone would be able and willing to send some dried starter to help get me started... interested in...
I am so thrilled with my adventure in Sourdough making and my first outcome. I had low expectations knowing how hard it can be to...
I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this...
Hi all, With some extra time working from home i'm now attempting to make sourdough. I have a starter which i started appx 2...
Hi, I’m trying to find a sourdough bread that has a high protein content after baked, due to a medical condition that is...
I have been attempting to make a viable starter but have failed. I expect the high temperatures where I live are a problem. I...
Hi everyone, I'm new here and on day 9 of my starter journey. It started off very slowly but after finding a warmer place for it...
Hi! I'm going to put my dough in the fridge after first rise so I can continue in the morning. my question is: do I punch it down...
I have been experimenting with bagels, and here are the most recent batch. This is a version of Robotchef's recipe posted in Dan Lepard's...Read more
I've just joined and am having some of the same issues with the dough not rising as much as I would have expected during proofing...
Hello and greetings from Dublin! Posting for the first time after joining a few minutes ago. I am new to sourdough baking but I'...
Hi Folks, I'm trying to follow Ken Forkish's overnight whole wheat levain recipe. It's about 30% whole wheat, 30% levain, and 80...
Hi from the UK! Just made my first ever sourdough and it tastes wonderful and I believe as the starter matures it gets even...
hi, Ive started making bread riecently, last one is the best from all 5 I made, its crusty outside but moisty inside. Also does...
I used a little bit of my wheat sourdough starter to get my barley starter going because it is easier to do that than make a starter from...Read more
All, I'm not experiencing the airy rise with my sourdough that I should be. I'm at altitude in Denver. Are there any tips you can...
Hi, I am attempting my first ever sourdough bake this week. My starter is 6 days old and has some really nice activity and had it...
Hi everyone, I'm new to this website and hope to learn some new things about bread. This morning I was incredibly tired (newborn...
I made a starter with a little fresh pinneapple juice before, just to get it going in the beginning. This works quite well. Now i...
70% hydration,. with bread flour. Plenty of folding to where I get a really strong windowpane. I do bulk fermentation in fridge...
