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I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good...
Dear bakers - I have a dear friend who I've promised to show how to make bread for years and years, but, shamefully, have never...
Hi all sourdough people Sourdough.com is currently being upgraded in a big way. Members will soon be able to reply to posts with...
I dried and ground some of my starter on 25/4 and stored in a sealed kilner jar. Added 30g water to 30g of the dried starter 2...
Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker. Click here for more details: http://...
After some dissatisfaction with freezing and rejuvenating my starter, I am experimenting with a few different methods of long-...
Hi baking community, First time post, hoping to get some of your thoughts on my bread... and how to imprive it. My bread comes...
I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as...
Any tips on fixing this up? I bake at around 220 and a 700g loaf take around 50-60 mins until it sounds hollow, its just the...
My starter has been in fridge and left alone since last winter( about 10 months). It has a grayish color liquid on top but smells...
Can anyone suggest why my sourdough is not rising in the oven? I am following the recipe exactly and lots of kneading and time to...
Risatory Success!! For the seasoned bakers this is probably obvious but for struggling newbies like myself, this set up really...
I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The...
Hi Sourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour...
Hi all, I'm new to sourdough baking but really enjoying the results so far. My starter looks and smells healthy and seems to be...
Hi all, I am planning on making a large batch of sourdough bread to sell for a school fete. Do I need to give the starter more...
Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep...
I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just...
Reviving a starter vs. starting a new one - that is my internal debate. I freeze and revive, but the choice between doing that...
Hello, My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make...
I am determined to get through this Paul Hollwood Sourdough recipe before using a different one! In summary he says to knead for...
It's been a while since I've visited here - and I've moved from Panama to Brazil, in the meantime. I managed to create a truly...
HI, I popped into the bakery when in tassi last year, and asked this question, but can't remember the exact answer. I understand...
Hi there, first timer to the forum. I am originally from the UK and used to make my own sourdough. I haven't made it in 6 months...
I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydration) and all-in-all it's not...
