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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...
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...
