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Sorry this is not directly related to sourdough baking, but a possible strange side effect and I figured you all here might have...
Why not lets do a contest! 350g size or 60 g petite bags 270 flour (type 55 if you got it) 45 grams corn flour (fine mill) 2gram...
Really just posting to say Hi - I like the atmosphere on this site and wanted to say thanks to those who maintain/host the site...
Hi All, I was just learning about amylase after Davo tipped me off about diastatic malt, and the wikipedia article [1] points out...
I started baking last summer, and followed a guide to make a sourdough starter which I have been using since. It always looks and...
To see what improvements I was getting in exchange for the arm and leg the new oven cost me, I baked the usual 3 x 1Kg white...
[img] http://i3.photobucket.com/albums/y85/jergra/CIMG1711.jpg[/img] my latest loaf, may not bake till after Christmas too busy!...
Hi guys, long time no speak I have been trying to get a starter going according to Dan Lepards recipe (The Handmade Loaf) I have...
Hi everyone - seems to be a bit quiet here so here's a photo of some bread I made last week. [img] http://i103.photobucket.com/...
Evening all. What beautiful sunshine today - didn't get ironing done but my garden is looking pretty good. I need some help with...
Hi everyone, I would like to carry a few more international sourdough starters on my website, expand a little. I would like to...
I've been expanding a dormant starter over the last couple of days, I've noticed a slight alcoholic smell, that I haven't noticed...
I deleted my old one and I cannot upload a new one, the specifications are within parameters, 32 kb 200 X 162. I have tried about...
I'm making bread for the first time with a firm starter, i.e. 1T batter starter (which is in active mode), 1T water plus 1/2 C...
What would make this a fav watering hole or boulangerie for you? Let's start with suggestions for bake-offs and topic of...
Dear Bakers I've dug into our burgeoning bag of bake-off suggestions and pulled out Flatbreads. However, flatbreads run into a...
We want to see lots of [s]ciabatta,[/s] focaccia, naan and other leavened flatbreads. Here are some previous threads with formula...
Hi there, I am a longtime visitor to this site but never posted. This is really more of an observation than a question but am...
Hello I've just stumbled across this forum having started a bit of a sourdough experiment. I think I might have the opposite...
My starters turned one year old this month and they're still going strong. I still don't have a camera so I can't post any...
I'm so glad that I found this site, it's fantastic and so full of great and inspiring information and delicious pictures! I...
After recently quitting work, I thought I'd try baking bread. But rather than buy yeast and a bread mix, I decided to try and...
LOL, I confess when I saw Graham's post under the Technical Forum, I thought it was this kind of culture he was referring to. I'm...
Let's get creative for August (gosh, are we into the 8th month already??) and make fougasse, sourdough, of course. For those of...
The response we had in April's Spelt Bake-off was incredible (you guys are super!!!), so I reckon we are game for more? For the...
