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I decided to make a sourdough starter about 4 months ago following the recipe in Betinett's "Crust" book. I made it up, fermented...
Hello. I'm interested in bread baking - at a low temperature.- on the entire area of the furnace (one big loaf) . I would be...
Hi, I hope this is the place to put this, but as a noob to this forum I just went for it :). I have, a few months ago come into...
I'm not really new to baking, but I've been struggling with my sourdough bread. I have an Italian sourdough starter and I've been...
We are holding a bread bowl event and need to buy in bulk.. approximately 200-300 bowls (guess right now) .. we are located in...
I am concerned about the abnormality that looks like mold, not so much with the lines as they occur frequently when I do not stir...
I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding...
I am having difficulty in producing loaves with good shape. I have tried using a proving basket but the dough sticks to it. If I...
Kia ora Everyone! A bit of a strange question. Is there such thing as a tradtional poofer? or a earlier design opposed to the...
Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that...
I am trying to make a starter. My first try I used some active dry yeast (I didn't know any better) It smells like alcohol. the...
After many failed attempts, I think I'm finally on the way to making good bread. I am very grateful for all the great advice I...
Today I made my second attempt at baking bread in my new cob oven. I was really happy with the results! I really wanted to...
It still needs a final lime plaster coating but it's up and running! https://vimeo.com/78433324
I’ve had this starter going for about a month or so, which I refresh regularly with a combination of rye and wholemeal flour. It...
Bread #38: perfect sourdough, but no whole grains. I have ventured to the dark side & it tastes so good. http://ow.ly/r4716...
Hi, I have been trying for years to get a decent sourdough loaf but am still baking delicous bricks - the inside is very dense...
Breads #36 and 37: Two whole wheats. Good breads. Okay, yes, a bit disappointing. But what would one ever learn if every bread...
Where can I buy sourdough starter?
After refreshing my starter in preparation for baking, there is usually some left over starter that gets discarded. Today I...
Hi all, I got 4 Bannetons for my Birthday last week, I am over the moon but I just wonder, can I proofe other breaddough than...
New to your forum, so here goes: I've been creating olive sourdough using Nancy Silverton's book for years, and follow her...
Hi, I started a Rye Starter last week and it is doing fine, my question is, what consistency is the best for a Rye Starter. So...
Hi, I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that...
