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Really it's fall and the plums don't taste like they did in my sisters orchard! But as this will be my first post in OT recipe,...
just testing my new sourdough, what do you think ?
No sourdough here but at least they have "bread" in the name! I make lots of these every Christmas and they are very popular. This recipe...Read more
Hi everyone! I've finally fixed the gummy dough issue-- the crust was hardening too fast in the oven, which was preventing the...
Hi, I did my starter, my sponge and my dough. My dough, however, turned out to look more like a giant sponge. Can anyone tell me...
Hi all! I'm a rookie sourdough enthusiast. I'm working with an Alaska starter kit. I didn't bake until the starter was about a...
I am new to sourdough but have succesfully got my starter going, my first loaf was OK but i think i left it too long and it...
Hi there, My well-established sourdough starter was made with spelt flour. I, however, am new to sourdough and am experimenting...
Hi to all, it has been a while since I have been on the forum but I still bake a batch almost every week. My partner asked me...
Hi-Last year I received a wonderful dried starter from Alaska. I found that I was getting too busy to maintain and bake during...
So....here we are halfway through a massively messy house renovation, and, suddenly, hubby is toying with the idea of giving me...
Hello, I've been baking sourdough only a few months and have enjoyed some good results but seem to be going backwards now. Recent...
My sourdough starter, freshly milled farmers market whole wheat flour, some water and a bit of salt might have been enough for a...
I am using white whole wheat currently but want to switch to King Arthur organic whole wheat. Can I just use my starter or do I...
How vital is it that the containers for the starter and the sponge are glass? I'm on a tiny Caribbean island where everything...
Thanks to everyone who has posted on his site. I just began eating my first loaf of sourdough made entirely from scratch and it...
Here are two white whole wheat sourdough boules. Mixed 1/2/3 with 2% salt. Proofed 12 hours total with 3 foldings and 2 shapings...
Hi there, I've been using this site for well over a year but I just now signed up to use the forums! It's been very helpful to me...
Am I getting too hard on myself or what? The tale of acquiring the freshly-milled flour and working with a problematic dough. The...
So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and...
How do I turn my sourdough bread dough into dinner rolls?
Could someone please explain why we leave the dough in the refrigerator over night before baking. I have just started baking sour...
The cooked buckwheat added a softness to the dough and a gentleness somehow to the whole wheat. I made extra kasha and ate it for...
I am loving this soudough cooking AND this site! There is a whole world our there of sourdough bakers I didn't know about! I feel...
I have been trying to make a successful sourdough loaf since 2 weeks now with complete failures. I think my starter is ok because...
