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I am finding that many of my breads are coming out with a very hard outer crust. I put a pan of water in the oven while they bake...
Does anyone have any experience feeding a starter with Tapioca flour?
I proofed my dough overnight in fridge and took it out. It looked fine. But then I shaped it immediately, brushed on some egg and...
Does anyone have any experience with or tips for establishing a starter in a tropical climate? I'm worried my starter will spoil...
Hi, I've been making sourdough for over a year now and I have just discovered that my local flour mill sells Campaillou flour. I...
Hi, I am making my first loaves of whole wheat sourdough with a nice fresh active rye starter. I am using freshly ground organic...
My sourdough breads usually have come out quite nice...not that sour at all, actually. But the last time they came out bitter...
I have a question about the consistency and texture of starters. I have a starter I cultured myself that is a 60% white / 40% rye...
I found last night that I didn't have the required flour for the bread I wanted to make, but had already got some starter out of...
After about 6 years playing with sourdough I have knuckled down in the past couple of months and have been trying different...
I have recently returned from an 8-week visit to the USA. When I did the same trip last year I took some starter with me and used...
I've been hanging around here for a little over a year now, and had finally despaired of ever making a good sourdough loaf. I had...
Hi, I have only been baking sourdough for a few months, once or twice a week, but I feel I really should be getting a good loaf...
For those of you who are interested in having a look at our bakery and what we do, Chalala Micro-Bakery will be one of the food...
Hello all, I have started following the tutorials in Sourdom's beginners blog yesterday. Because I live in Bangladesh , if I want...
Hi, I was learning how to make sourdough loaves about 4 years ago when life got in the way and I have up my hobby. However, now I...
Hello, all. I am baking sourdough for my family of seven, and we easily consume one loaf a day. I am in need of ideas/tips/how...
Five years ago I set up Bethesdabakers, a microbakery, in our little terraced house in North Wales turning out naturally leavened...
Hi Everyone Just incase any other beginners are struggling with slashing their loaves please be assured that a sharp blade really...
Hi everbody, I'm new to the forum and began my sourdough starter 19 days ago, should I give up and start again? I am using strong...
Does anyone have a good reliable recipe for a light rye sourdough - something like Czech-style? There's a recipe on Wild Yeast...
Hi everyone, Ive recently found myself with some time on my hands and have been getting into bread baking in a more considered...
Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and just go head first into 100...
Here is my latest creation! I borrowed the Idea from "local Breads" for this Buckwheat Batard. Overall I am happy with the bake...
Hey everyone, Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the...
