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I have been trying to raise a starter for three weeks and have got something which bubbles but never 'explodes out of the jar',...
Hi, I made my starter with organic rye flower and it started beautifully, very active with a nice smell. I then switched to...
Where can I find simple info on general hydration technique?
1. The temperature in my house is around 16degC (and I don't have an airing cupboard). Can I get anywhere by leaving a developing...
I'm new to this site but couldn't find discussion on this topic. If it exists, I'd appreciate a pointer in the right direction...
Hi. After repeating a successful bake of a plain flour sourdough bread, with 10% wholewheat, (thanks in no small part to the help...
I have heard the gurus around here talking about hydration in relation to starters, can someone give me a quick explanation as to...
Hello everyone! I was mightily impressed when I saw the depth of your sourdough bread baking expertise! I had no idea how...
Hello all! I just found this site and am impressed by all the great info here. I was going to post about the turpentine smell...
Hello! I've appreciated sourdough recipes my whole life but just now creating my first starter that will be used in everyday...
Hi, We would like to buy a cafe-boulangerie-patisserie. Australian citizenship. Thanks for your offers.
Hi everybody, I have a good kamut starter 15 days old, I used it few times and it works well. it was 50 % hydration, and I have...
Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book. The formula yield 5080 gr. I...
Hello all, I live in a cold house where it's typically around 13 degrees C in the winter. I make bread a lot but not the...
When I first started to use a banneton a few weeks ago, I had no problem with the dough sticking. But almost every loaf now...
Hi, I wanted to make a kamut starter, so I put 100 g of kamut flour and 50 g water, mixed it and put it into a covered bowl...
Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...
Hi everyone, just baked my third sourdough loaf and still it comes out quite flat. I used 450g flour (300 whitel, 100 wholemeal...
Hi all. I've been using a sourdough recipe that's fairly simple to follow: 50 g flour, 50 g water. The first feeding, I just...
Here are some pictures of my new loaves with new starter. I feel that my sourdough breads are getting better in terms of...
Fresh from the oven. Whole-wheat-honey-poppyseed-flax. Lovely flaxy nutty aroma.
Greetings all! I've been hooked by the sourdough bug! After making a loaf of "OK" bread by following Alton Browns instructions I...
I have read the forum from afar and decided to post a way of baking the bread every day that produces a consistent size and look...
Hi There, I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while...
I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature...
