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All that bubbling on the crust. I let it sit out while the oven heated. It had an overnight retard in the fridge and did not seem...
Pistachio BiscottiRead more
Bolognese Sauce NGREDIENTS. 3 TBSP of GOOD Olive Oil (Extra virgin ifa you have) 500g Minced Veal (or young beef) 500g Minced Pork 1 Large...Read more
Ingredients: 4 Tbspn of good olive oil 3 cloves of garlic 8-10 anchovie fillets 8 Tbspn of Tomato paste 2 tins of tuna (I use 185gram...Read more
This formual uses two differnt flours in the final build. I found that the combination for clear and "00" flour yeilds a fantastic product...Read more
A work in progress. Shooting for a soft, fluffy bread.Read more
G'day, First time post. I'm building a new starter with a view to a No Knead 3 flour Sourdough. my loaf would have 70% bread...
Hello, Over the past month or 2 i've been trying to bake white sourdough loaves, but failing 90% of the time. My liquid starter...
New to baking sourdough & this is my 2nd loaf - over proofed I think ?! Maybe 3rd time lucky with my next loaf!
Hi Everyone I have been trying unsuccessfully to find loaf sized brown paper bags,in which to store my sourdough, online. There...
During the Big Snow in Portland Oregon I stayed home and decided to make a loaf or two... Using the Pane Francese with a few...
Hi, I have been using this recipe below for about a year with great luck. http://www.thekitchn.com/how-to-make-sourdough-bread-...
Hey there, first post! I made a little bread calculator that uses bakers percentages to scale a recipe up/down, calculate final...
Hi everyone! I'm Cheryl, I live in Queensland Australia. I have baked bread for many years, but this is my first sourdough loaf...
hello, i'm laura and i am brand new to the world of sourdough! i just started my starter right after christmas. pictured is my...
Hi everyone. I'm new here and just wanted to say hi. My name is Kitty. I started my starter seven years ago but have really only...
Steam and temperature seem to be more useful that my technique but I am trying to learn the lame instead of scissors or serated...
Good day All, Very new to the whole scene, but a quick question on the best way to preserve a starter culture in the long term...
I just got back into making Sourdough after a 10 year hiatus. I started by making my own sourdough starter. The first time I got...
Ive been feeding my starter twice a day for 11 days now. bubbles great no rise. Can I put to rest in fridge at this point. Reason...
I think I am one of the luckiest bakers, but I'm concerned sometimes that my tendency to improvise may cause me to miss some...
I have a sourdough starter that I began around Thanksgiving. I have been feeding it daily as I was not ready in my kitchen to...
Hello fellow bakers. Can anyone tell me what to use to prove rolls to keep their shape? I have bannetons for full sized loaves...
Hi there, I'm on day five on my starter - last night was the first day that emptied out most of the starter and refreshed it with...
