About
Hi! I'm a beginner, trying to make my first sourdough starter. I did it by using 50% rye wholemeal, 50% unbleached wheat flour,...
Hello! I hope everyone is doing well. I have this question that I just cannot seem to find! I have this healthy sourdough starter...
A really easy pitta recipe that I've adapted to make sourdough. Delicious pillows of chewiness that are great stuffed with, well, stuff...Read more
Hi all, I'm trying to understand how to make nice open crumb sourdough bread but they tend to come out rather flat. I've had...
Hi all. Has anyone ever used a SAMAP hand grain mill? If so, what kind of flour does it produce - specifically, how fine? I've...
I bought a couple of plastic proofing baskets and I have problems with the dough sticking to the basket. I have tried flour, rye...
I am wondering why my loaves are splitting so bad. I am using a recipe that has me let it rise overnight 6-12 hrs, then punch...
Scott would like to know.... Good Morning: The dough proof instructions in the book generally call for an overnight rise, 8-12...
could someone please help? I've been baking with this starter for last 2 months and everything was fine until 2 weeks ago. I took...
Hi, I've been making sourdough for the past few months and it's been turning out pretty well so far, but the past few times I've...
Hello everyone, I am a guy, military, stationed overseas, learning how to make sourdough to pass the time before I get to head...
Hello everyone, last week we start a huge project in our cafe/bakery, we start to build an Alan Scott 6'x8' based design oven,...
Hi I,m new to using sourdough and was wondering why nobody seems to useany oil or fat in the recipe is there a reason for this,I...
Hi my starter used to work perfectly fine. I forgot to feed it one day about a week ago and ever since then it smells like cheese...
Hi everyone, I've been baking for a few years on fresh yeast but I'm new to the sourdough world. I did a couple of variations to...
Welcome to The Hepi. A traditional sourdough Greek Cypriot village bread inspired by my friend, Chris Hepi, a retired Cypriot...
Greetings everyone, I'm new here I began a sourdough starter, but I used a piece of banana peel as my source of wild yeast. Its...
"One of our own" is facing a crisis and I hope this groiup can help. Some of you may be familair with Proof Bread -- a family-...
Hello I've been searching everywhere for an answer to my problem. I created a starter from scratch a few weeks ago. The starter...
I was very busy these days that even I only could have my dinner in restaurants. I didn't refresh my starter and I found it looks...
Has anyone had experience of working with the Sekowa Backferment?
Hi all, I'm in Melbourne (Australia) looking for a smallish mixer for a home microbakery set up - single phase power, 10-15kg...
I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may be an...
hi everyone! recently i begin making a new starter, and i noticed its bubbly and has that tangy smell the day after i made it...
