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Hi all, Not that I was a very prolific poster in the first place, and you probably haven't noticed my absence in the forum, but I...
Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active...
How can I tell if I'm over-proofing?
Well, i've started a new .. .STARTER! I just love 'his' (yep, i treat it like a person, i just love it!) development stage. We...
I started my first ever sourdough starter two days ago and another last evening. On the first, I cheated a little and added a...
Any ideas on how to soften the crust on my simple sourdough round loaf? I rise it in a banneton, start it out on a tile at 500F...
Hi, I would like to switch from yeast to starter in bread recipe Is there a formula for that? Thanks Avital
I am fairly new to sourdough, my bread has great flavour but the texture is a bit cake like or crumbly, any suggestions?
Is it more proper when mentioning ratios to use water:flour or flour:water. I seem to remember the former, but see a lot of...
Well it looks like I have another recipe to add to the keeper stack. I gave this one a go today and am rather please with myself...
I use King Arthur's flour and was wondering if A/P or Bread flour is better for a basic sourdough? Also, which is better to use...
I think that I may finallly be ready to move up to a new formula. The Norwich Rye Sourdough is working out just about every time...
Im looking to try some different starters from different areas. I currently have a 5 year old white, a whole wheat, plus a Thomas...
After weeks of expirementing and following the wealth of advice on this website and some books . I am really happy with my most...
I have made these sourdough croissants many times - adapted from a recipe I found in Le Cordon Bleu Home Cooking for normal...
This may have already risen (!) but I can not login to the site using Firefox on a Mac. A bit of a pain (French pun) because it...
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I haven't been baking long, maybe three months every 2-3 days, but pave worked out what works for me and I can turn out a...
Does anyone here have experience in firing and running a Scotch Oven? My appointment in Queensland is getting near and we are at...
I've done a lot of research on different ways of starting a starter, but the couple of times (once all white flour and once with...
Hi, Just wondering is there a simply rule of thumb for changing the hydration of a starter to suit a recipe. I want to make some...
After a couple dismal failures and utter frustration I think I've got it! These came out this AM and one is already gone! :) Loaf...
Hi, My son just bought me two spread of 3 bakers loaf tins at the shop at Bendigo tip - $3 each! They must be from a bakery that...
Hello one and all, I'm a new member interested in making sourdough bread but with a low gluten grain such as Barley. Please let...
I slash the top of my bread with my pretty new lame (my small treat to myself!) but the slashes don't seem to open up as much as...
