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Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...
Hi. I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source same . Brian
Why Doesn't my Bread Open at the Score? 2nd and 3rd, 4th photos are the bread I made before. They are ok, but 1st photo is not...
Like many, I'm guessing, I hate wasting starter and am always looking for ways to use it when I'm in between bread-baking. No...
Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...
Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...
Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I...
Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more
In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to experiment with a...Read more
Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
This mould has started appearing on my8 year old starter. Is it beyond redemption? Regards Andrew
This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more
Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...
I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...
Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...
Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...
Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...
Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...
Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...
Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...
My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...
