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Hello all. I would like to buy a few proving baskets. Am I right, do I have to add up all the ingredients in the recipe to...
Hi everyone, just a quick hello from me! I am new to Sourdough baking, but certainly not new to eating it....yum. Being...
Substituted 10% of the flour with medium grind cornmeal (for a bit of texture) from Mick's recipe , and I omitted the sunflower...
It has been far too long since I posted any pictures, though I have still been baking. Here is one of the loaves baked this week...
Graham's flour arrived today, and it looks really good. I took some pictures so you could all have a look at it. I haven't baked...
hi baked something over the wkend. Used bread flour with some rye and spelt. Smells good even when kneading the flour. Cheers
Yeah, looks like there is much baking going on, Carla, or maybe none at all. How goes? Today is Lantern Festival aka Mooncake...
Hey bloggers, How do TP and I make THIS: Carol
Hi, I have been trying to make a good whole wheat bread, which has big holes inside, for about half a year now, but cant get the...
Hi evryone, What is Artisan Baking?What is Artisan Bread? I am trying to find (if possible) a clearer definition for these two...
I'm going to have a try at pizza tomorrow, and was hoping to identify how a pizza dough differs from a bread dough, so that I...
With my present home-made/air-collected sourdough starter I've baked maybe 20 loaves and they have all been scrumptious with most...
I started my first (and only) starter 2 years ago. I work full time and am obviously a novice. I have developed a recipe that...
Hi, Im new to this site and sourdough breadmaking in general. I stumbled upon sourdough breadmaking on a danish website 2-3...
Hi all, I just baked my very first loaf... Comments and advise very welcome... [img]http://i63.photobucket.com/albums/h157/...
Hello everyone. Must say, similarly to most who post on this forum for the first time, I am VERY excited to have found this site...
Is human saliva capable of influencing the microbiology of San Francisco Sourdough? Could someone with experience in microbiology...
This is kind of ridiculous. I made way too much of a firm starter, meaning I added bread flour and water to my regular rye...
Does anybody have experience in overseas travel and transporting starter? We've been living in Guantanamo Bay, Cuba for the past...
I've been turning out some breads I'm pretty happy with since getting my starters going a while back, but I am finding that the...
Hi all, I am in the unfortunate position of needing to cut down my wheat intake, which seems a great excuse to perfect some 100%...
Hi, I wonder if anyone ever baked rye bread in a microwave oven, especially at low wattages. What would you do to simulate an...
I have a big bag of low diastatic malt flour and would like to deactivate some of it so I could use it in a different way. Will...
Where do you keep your starter, in the fridge or at room temperature and why? Lisette
I'm aware that it's possible to dry starter and restore it to life months later by adding water. I've got two great active...
