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So after 8 or so years (on and off), this also includes me currently running and baking at wholesale sourdough bakery; I have...
Dear fellow bakers . I am taking few months off to gain more knoldge and understanding of bread . I want to spend a few months in...
I was wondering if anyone could help me. I have recently started baking and dived right into the deepend with sourdough. After a...
I'm still using up the last of my spelt flour from Australia. After todays bake I will only have enough for one more bake Besides...
Before I begin to make a series of new challah recipes to learn to make this bread without my bread machine, I have posted a...
Hi there, I have a question regarding my starter, day 1-3 I have good risr followed by a period of inactivity after feeding,...
From the first 40 of my 108 breads project, these four favorites are ones I make frequently because they are good and easy. They...
I apologise in advance if this subject has been covered elsewhere. This week I have been following the recipe for sourdough...
Can somebody please advise me? I have been working on a sourdough starter with all rye flour. It has been a week. I don't see any...
Hello there, I am new to baking and have just baked my 2nd lot of bread. My problem is that when I put my loaves in the oven,...
Hi friends, I am very new to bread baking. I started my own starter and baked a loaf with it. It was okay not very good not bad...
I made three variations to a white bread recipe. The spelt variation was mediocre, but the whole wheat variations were wonderful...
I have a fairly new starter that was made with yeast, water, sugar and potato flakes. My recipe will make 2 loafs. The directions...
Hello all and Merry Christmas! I started baking a few years ago and got into sourdough almost straight away, and I never would...
Just wanted to say what a great website you have here for a newby bread maker! I have ordered some of your starter (just in case...
I decided to make a sourdough starter about 4 months ago following the recipe in Betinett's "Crust" book. I made it up, fermented...
Hello. I'm interested in bread baking - at a low temperature.- on the entire area of the furnace (one big loaf) . I would be...
Hi, I hope this is the place to put this, but as a noob to this forum I just went for it :). I have, a few months ago come into...
I'm not really new to baking, but I've been struggling with my sourdough bread. I have an Italian sourdough starter and I've been...
We are holding a bread bowl event and need to buy in bulk.. approximately 200-300 bowls (guess right now) .. we are located in...
I am concerned about the abnormality that looks like mold, not so much with the lines as they occur frequently when I do not stir...
I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding...
I am having difficulty in producing loaves with good shape. I have tried using a proving basket but the dough sticks to it. If I...
Kia ora Everyone! A bit of a strange question. Is there such thing as a tradtional poofer? or a earlier design opposed to the...
Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that...
