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Hello Everyone This is my third time trying to bake from my culture. I made it according to Nancy Silverton's "Breads From the La...
Hope someone can help with this one. We have been making sourdough for a month or so, and have tried a few recipes from books and...
If any of you are going to be in the UK at the end of August (2010) I am organizing an informal gathering of amateur bakers. www...
Hi all, This is my onion sourdough bread. All the baking procedures were good. However I found that the taste was quite sour . I...
Hi there – A simple question to all you experts … When is a rye sourdough starter ready to be used without the addition of some...
I've found a local flour, although I've yet to try it in this heat. It's Bluebird flour, produced in Cortez, Colorado and cutely...
Today was my second attempt at baking sourdough bread. I made a white sourdough loaf and a spiced fruit loaf (both recipes from...
What's the difference between fresh yeast and instant yeast ? Instant yeast looks easier to use but why people still use fresh...
Anybody got baking sheet recommendations? I'm having trouble finding one which doesn't warp or twist at 240-250 C degrees...
Does anyone have a good recipe for sourdough hamburger buns..? Would be much appreciated! Sarah
I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains...
We did it! Or, rather Key (hubby) did it! As you go over the pictures, some ovenbuilders may smack their heads in disbelief shock...
Hi! I am so pleased to have found this forum. I have been struggling away with my sour dough for over a year and had almost lost...
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Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go...
Hello All I am new, very new, to baking bread. Any and all suggestions are greatly appreciated. I have a nice wild yeast...
I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...
When I was little, my father used to buy a sourdough loaf from a local bakery that weighed 10lb (4.54kg?), and was almost as big...
I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6...
What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or...
I'm a real beginner - three weeks ago I hadn't baked a sour dough loaf before ;) I started with the 'Bread Matters' book (the...
Hi all, Thanks to many helps from people here, I got new starter which seems to be going well until now. What I have done and am...
1) I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any...
I'm a bit new at this, so you'll have to excuse me if this is a dumb question: What, exactly, is the difference between different...
