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...
During a stay back home in Australia I started a sourdough starter following Dean Brettscheider's book Global Baker, a simple...
First of all, I'm not a sourdough newbie. Ive been baking with it for about 6 years, and except for my first experiment, Ive...
Aloha from Hawaii! I'm trying to get back into sourdough baking after a few year hiatus. My previous starter was from a friend,...
Hi I am a newbie here and to sourdough breadmaking. My Patner is intolerant to wheat and bakers/brewers yeats but seems to handle...
I am sending this to all my friends who don't make sourdough yet! it even has a reference to www.sourdough.com at the end. from...
Hello everyone, I've been making bread for some time (years). Mostly yeasted; I did have a starter a year ago, but we moved house...
Don't know if this if the right place for this question but.. I've just bought a big bag of Demeter's unbleached wheat flour , a...
This cake is normally eaten at festive times such as Christmas and Easter in Central Europe; since we had some in the freezer...
I've been trying for months to bake sourdough bread successfully, but in spite of all the books and research, it ain't working. I...
So I started up a starter a couple weeks ago, using a fruit juice method that used the acids from the fruit juice to prevent some...
Sasafrass Creek is building an Alan Scott "Artisan" oven over the weekend of 4-5 April, 2009. Sasafrass is a beautiful 100 acre...
Hi, Graham and I have been talking about re-structuring our forum categories. They currently seem to be organised by 'skill level...
hi people does anyone know if marble would be a smart decision to use permanently as the base of my pizza oven that i am...
