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What kind of flour do you use to feed the starter? Lisette
So winter has finally settled in for us and suddenly I'm having problems with my SD which I am attributing to the cooler weather...
New blog post: JeffThorp.com . See some photos of my rustic oblong and boule.
After a couple of years baking with commercial yeast, I have now entered the extraordinary sour dough world/ And, this website is...
I've seen several comments about dough sticking in baskets, plastic molds, etc. Several years ago, I was fortunate to take a SD...
Hi! I'm a sourdough newbie. I ordered Carl's Sourdough starter online and got my starter going 3 days ago. I started with 1/4 cup...
Hi everyone, I would love to set up a bakery and bake sourdough bread.How do i convert my year old starter into a batch starter...
Does anybody have a definitive idea about what is different between sour dough and backferment. They are made of slightly...
BREAD as ART. 700 kilos of flour to make a ton of bread in three days as art. That is what I’m looking at doing at the moment as...
I am currently in Victoria but planning a move to Queensland to help set up a new sourdough operation using a Scotch oven. I am...
I love Guiness, nuts and also sourdough bread (though not necessarily in that order). So it is inevitable that one day, all these...
I've been making bread on and off for many years but have never made sourdough, rather dterrred by the seemingly complex process...
Hi, i am a complete newbie to sourdough baking. I just made my first loaf yesterday- the wholemeal sandwich loaf from the book "...
Hi all, This is my first contribution here. I have been baking bread for many years now, only recently I started using sourdough...
Hi all, I'm pretty new here, been baking with my sourdough starter (created via tutorials on this site) for about four weeks now...
I wonder if anyone can help. I have been baking sourdough for about a year now, but I still have a problem with the shape of the...
I've got my tickets, Annie 's all set for visitors...for a Bali Bake-Off or a Cook-Off at the very least. We don't have an agenda...
I have been baking dough with the standard store bought yeast for a couple of weeks now, and decided that I wanted to go the more...
I deceded to have a go at the Norwich Sourdough (as beautifully baked by mlucas): My starter is a rye / unbleached white mix,...
I am having a terrible problem, I think. My sourdough has turned into a gel like substance and I don't know why. It's possible I...
I am using Rose Levy Beranbaum's recipe for Basic Sourdough Bread. My question is this: why do I have to rise the dough four...
I've had my starter for over a year now (I got it from breadtopia.com) and while I don't think it's dead, it's always been rather...
Is the only indication that my starter is ready is its doubling in volume? And if I don't do anything with it at this time what...
I baked a couple Norwich Sourdough loaves last night. They had bulk fermented for 24+ hours in the fridge, and also proofed 24...
I have been baking ciabatta for about four months. I use a four shelf convection oven in a local restaurant. I use a room temp...
