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Back again with a question. I have 2 white + rye starters. One 70% w, 30% r and the other 75% w, 25% r (fed 15 rye, 45 white),...
Hi All - I apologise in advance for using this forum as a shortcut ... I live in Thailand with an average temperatur of 30 C...
Hi everybody. I'm looking for 100% rye bread with no dairy ingredients in it. I've been looking for German bread recipe for long...
My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and...
Hi all this is my first post so be gentle. I have been baking sourdough since January 2010 since building a wood fired oven at...
When posting, photos will now appear automatically within your post, rather than by clicking the 'Insert to Text Area' button...
Hi, my name is Nico, I'm a newcomer. I've been making 100% rye bread using only my rye sourdough for months, but except when I...
Man you guys are either going to make me really good at math and very knowledgable about the weights of different baking...
Cool video - http://www.tartinebakery.com/bread_video.html
I know this is not the best thing to do, but, don't you sometimes (well, for some people like me, most times) wing it when you...
I've just bought some malted flour (farina maltata - it) from a bakery. On the bag, it says that i should add 1% malted flour to...
Hi everyone, does anyone know of a flour supplier who will deliver to Ireland? thanks
I've read online to use a 60:40/flour:water mix when feeding my starters. It seems too thick. I"ve been nursing two cultures...
Hi all, Not that I was a very prolific poster in the first place, and you probably haven't noticed my absence in the forum, but I...
Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active...
How can I tell if I'm over-proofing?
Well, i've started a new .. .STARTER! I just love 'his' (yep, i treat it like a person, i just love it!) development stage. We...
I started my first ever sourdough starter two days ago and another last evening. On the first, I cheated a little and added a...
Any ideas on how to soften the crust on my simple sourdough round loaf? I rise it in a banneton, start it out on a tile at 500F...
Hi, I would like to switch from yeast to starter in bread recipe Is there a formula for that? Thanks Avital
I am fairly new to sourdough, my bread has great flavour but the texture is a bit cake like or crumbly, any suggestions?
Is it more proper when mentioning ratios to use water:flour or flour:water. I seem to remember the former, but see a lot of...
Well it looks like I have another recipe to add to the keeper stack. I gave this one a go today and am rather please with myself...
I use King Arthur's flour and was wondering if A/P or Bread flour is better for a basic sourdough? Also, which is better to use...
I think that I may finallly be ready to move up to a new formula. The Norwich Rye Sourdough is working out just about every time...
