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Enjoyed baking this Ken Forkish recipe he calls Overnight Country Blonde sourdough I replaced the rye flour with 10% sprouted...
Hello, I am brand new at making sourdough, and I just began cultivating my first starter (pictured here) on May 5th -- about four...
I have a fairly big oven, I suspect the electricity I use must make my bread amongst the most expensive around! Can anyone...
Hi all, this is my first post on this excellent forum. I have been baking 1 or 2 loaves of sourdough per week using different...
I was curious about baking with Einkorn, and I saw some at the market, so I figured I'd give it a try. This is my first time with Einkorn (...Read more
Substituded 25% of bread flour with sprouted wheat... nice chewy crumb and crusty crust
Hello, I'm new to this site and to sourdough baking. I've been making sourdough bread for just the last month, the loaves look...
Something about the waiting to see how they came out and then to taste.........enjoyable
Enjoyed baking the Ken Forkish Saturday loaf. This recipe does not use starter but is a mix and bake in the same day bread...
Hi, I am new to baking sourdough and I made my first loaf last week which was complimented on and gave me great encouragement...
Hello there! I'm having a run-in at the moment with supermarket giant Morrisons and the local Trading Standards and need some...
Hi everybody. My first post....... Can anybody give me advice on baking a sourdough in an AGA? The oven temperature is 235C which...
1st International Richemont Sourdough Summit May 09-10, 2019, Swiss Museum of Transport, Lucerne, Switzerland The Richemont...
very soft chewy.. and full of taste from the toasted flaxseeds. no doubt, is flaxseeds heaven! a must to tryRead more
Hello! Does anyone know if there are artisan bread bakers freelancers or so-to-say missioners who can come to Russia to teach...
Tools 6 qt stand mixer with dough hook timer thermometer bannetons oven stone cloche tea towels silicon sheet...
I am a true beliver in multiple long rises, but this sure is a lifesaver when you don't have the time or simply forgot to plan ahead. It...Read more
Hi, my Sourdough bread is so tight inside, I proofed for 16 hours in the freezer and then direct to oven with steam how can get...
Hi, I'm a commercial photographer and an amateur sourdough baker, I made my sourdough starter a month ago. I'm still developing...
Hello, New to the site. Hoping I can get some solid answers to my sourdough biscuits delimma: I am using a starter recipe from my...
I would be grateful if anyone knows where to buy good flour in Perth, preferably in the western suburbs. I have recently moved to...
Stale bread in your pantry? Don't turf it. Re-bake it for that fresh-out-of-the-oven experience or use the stale bread slices or...
I’ve finally got a starter that is rising well on proving, problem I have is when I slash it to go in the oven it sinks pretty...
variation on the country loaf in Chad Robertson’s book Tartine bread. mix , autolyse , 3-4 hour bulk ferment , cold retard 10 hrs
