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I've heard you can use unglazed terracotta tiles (say two decent sized ones laid next to each other) instead of a pizza stone...
This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water. I'd used and used it, nurtured...
I listened to the podcast that Jeremy did with Graham and decided to become a member of this interesting community. My name is...
This weekend tried out Hamelman's Pain au levain recipe, but with an extended proofing time and cooked in a cast iron pot. After...
Hi Everyone! I am just learning about bread making and I have a question about feeding. I have two starters going (just in case...
I have worked out baking bread with Sourdough as the only leaven and it rises well with a great texture. Pancakes are another...
Hi everybody! I just took my rye SD bread out of the oven a half an hour ago and it tastes too sour. I've tasted the SD and I...
Hi all, First time poster that's struggling to find the ingredients for the 100% Sourdough Rye loaf in Peter Reinharts BBA. I've...
The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions...
I made my first loaf of sourdough today, behold the picture. But anyways, does sourdough suppose to smell a lot different than...
First, what a great site -- beginner's blog, forums, lots more. Since discovering this several weeks ago I have made bread better...
Hi all, I'm a beginner baker who's recently become interested in naturally-leavened breads. I began a starter about a month ago...
How gorgeous to see Graham and his oven just now on SBS TV. The show is 'Gourmet Farmer' about an ex city slicker called Matthew...
Because I think it's a waste to throw away my excess starter I am looking for recipes for sourdough cookies. Has anyone tried...
Hi there. I have finally got round to making my first sourdough starter. I'm using the recipe from the 'Moro' cook book....Flour...
I keep coming across N % hydration in various recipes... how do you calculate it? Thanks!
Although my starter is very alive, it smells good, rises and bubbles perfectly after a feed, the dough I make with it just won't...
Our apologies for the down time earlier today. Our host had a few hiccups, everything now should be A-Okay. The good news is that...
Graham or Maedi, I just came across a site mentioning that Graham and the Companion Bakery are to be featured on SBS's Gourmet...
I feel like a totally novice with enriched doughs. I have made briocche and tsoureki(a greek enrichened dough fragrant with...
Graham beat me to the suggestion, however, I've been thinking for some time that we should start a thread to complie a glossary...
I don't know if it's a silly question but is baking "canvas" the same as the drawing one? I mean I'm a bit tired of towels and I...
Does anyone know where to source unbleached and undyed linen in Perth, Australia or alternatively a reasonably priced mail order...
So I have been fostering my sourdough starter carefully over the past week, and finally had the day off work yesterday with no...
I've recently started baking naturally leavened bread in a cast iron pot, using the technique advocated by SourDom of heating the...
