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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...
Hello everyone. I found my sourdough with a lots of little black dots. a photo attached. Is it still safe to use? is it moldy?...
My bread from my sour dough starter is no longer rising. This recipe was given to me several years ago. To feed the starter every...
I've been working with sourdough for two years now and bake almost exclusively with freshly ground whole wheat flour. I've made...
While this isn't your traditional sourdough loaf, it's a delicious naturally leavened "infused yeast" loaf. If you’ve never heard...
Hello, Just started my sourdough adventure and making progress. My bread still cracks in areas where I do not scour my dough when...
Hello fellow bakers! I'm from The Netherlands (living in Scotland) and have eaten sourdough throughout my childhood. Recently I...
I guess my search for this bread started about four years ago and I didn't even know that until now. The final parts started with my new...Read more
George has asked... My work and leisure time schedules leave little room for baking. Many bread baking recipes I see (and try)...
I'm a beginner having made just 3 sourdough loaves thus far. I've been following the excellent guide here: sourdough.com/blog/...
Hi all, I was sick last night and all I could think about was what would happen to my starter if I am too unwell to feed it!! I...
After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain...
Just got first batch of Einkorn wheat (from einkorn.com). I grind my own flour and do not remove any bran, particulates, saw dust...
I've been reading an occasional post at the site for a couple years now ever since getting into sourdough bread making. I use...
!st attempt at slap/fold. 100% whole grain kamut at 80% hydration. Long autolysis, about 3 hours. I added the starter, folded it...
I finally am able to upload photos....Yayy!!!!! I have documented my first effort from start to finish..the loaf itself was a...
Kay has asked: I was buying this excellent bread at The Scented Garden in Mc Adam Square, Croydon, but they no longer stock it...
After many weeks and much patience I have finally succeeded in baking my first sourdough loaf using the ancient grain, Emmer...
Hi I am a newbie, only started baking two weeks ago. Although a tad obsessive because I wanted to get it right. Baked this today...
As some of you may know Laucke Wallaby is my prefered flour. I normally buy it from Coles, but on visiting the supermarket today...
I have been making 100% barley bread lately using flour I grind in Blendtech blender. Seed culture is rye then I make a levain...
