Posts

First try with Einkorn!

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

5 comments
Brioche

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

17 comments
Hello Bakers new here with yeast questions

Hello bakers want to introduce myself and ask some questions. I've been brewing beer for awhile and since I have a refrigerator...

11 comments
DIY gas oven

Hi all, I've decided I need a bigger oven so I can bake more loaves at once, but I can't afford to buy, so I thought I would...

15 comments
Need advice on rising the bread

Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although this...

13 comments
Sourdough not starting!

I'm having an issue with my sourdough starter not bubbling at all... I use organic whole wheat flour and bottled water, started...

3 comments
Long fermentation in refrigeration

Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long...

23 comments
Making a healthy sourdough starter- Have questions about removing starter?

Hello- I just attended a bread workshop this past weekend. It was mainly about how to bake a sourdough loaf. The workshop was a...

3 comments
Dough too sticky or slack to shape

Hi bakers! I started baking sourdough a couple months ago and although I am relatively pleased with my current results, I'm...

1 comment
Dough not rising

Hello, I am very new to sourdough baking. I have yet to make a successful loaf. My starter process went great. It’s all bubbly...

3 comments
Flat as a pancake

Hello I know this comes up a lot, but I cannot get my dough to become manageable even after more than 4 hours of folding and...

2 comments
Frustrated with lack of oven spring

I know this is a worn-out topic, but I am baffled as to why I cannot get my dough to spring in the oven. I am following some of...

16 comments
Dough goes flat in final fermentation

My bread loafs fall flat when they enter the fementation chamber.I cant figure out why! Recipe: 12 kg t-550 flour 6 liters of...

2 comments
English Muffins

A pretty good English muffin recipe I am working on making betterRead more

2 comments
Tiles in Oven as stone replacement

Hi Sourdough Community, I’ve been reading all the previous posts on stone alternatives for increasing the thermal mass in the...

2 comments
Willing to share some starter?

Hello everyone My sister in Sydney would like to start making some sourdough bread, but I don't think AQIS would be that happy...

1 comment
Sourdough from my pizza oven

1 comment
Starters and using with various flours

Hi can I use a healthy white starter to bake a loaf with other flours - Einkorn / Wholemeal etc or is it vital to use a starter...

1 comment
Baker

<p>We are a small artisan Bakery in Reykjavik, Iceland and are looking a baker with experience in sourdough bread making.</p>
The damn hooch!

I’m brand new to home-made sourdough. I’m using an organic wholemeal flour for my starter with a ratio of 1 part flour to 1 part...

2 comments
pancake loaves

I am kind of struggling with my sourdough baking, I love doing it, but my loaves are so inconsistent its getting a bit...

1 comment
Gluten free sourdough and Oven spring- a Contradiction in terms?

Any thoughts about how to increase any real oven spring for gluten free sourdough bread? I work with my own delicious starter...

3 comments
Failure to launch starter :(

Started my first started a little over two weeks ago. Things were going well, last Sunday (7 days ago) it was tripling in size,...

1 comment
Is there genuine sourdough in Canberra?

Merriden & friends would like to find a supplier of genuine sourdough in Canberra. Does any one have any suggestions or a...

6 comments
Sourdough dough size and baking time

I am going to bake a dough that is about 3 lbs. According to the recipe that I follow, the dough is supposed to be divided into...

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Comments

minniebaker

1 week 2 days ago

Oo I may try that instead! I just dumped mine out after days of inactivity, and today it developed a skin on top. Don't worry, the... read more
jeffgstoyanoff

1 week 2 days ago

I was having the exact same problem - vomit, acetone, parmesan. My climate here is also rather warm - around 90F (32C) with high humidity... read more
stevegask

2 weeks 15 hours ago

Hi Guys I am from Southwest Victoria (Australia) and have made one quite good loaf using a packet sourdough starter - but I noticed that as... read more
Staff

3 weeks 18 hours ago

Hi Mattie You can use some starter mixture from the fridge in your new starter. We do not know if there is any activity in that starter..... read more
mattie

3 weeks 6 days ago

I just started making starter 2 days ago. I used whole wheat flour and water in a glass mason jar coverd with a cotton towel. I removed... read more
Karenja

4 weeks 5 hours ago

Interesting thanks. I've come on here via Google as I have digestive issues but have found genuine organic bread and genuine soughdough OK... read more
Staff

4 weeks 21 hours ago

A lovely photoessay from Azelia's Kitchen on Slashing or Scoring your Dough: http://www.azeliaskitchen.net/slashing-or-scoring-your-dough/ read more
Staff

4 weeks 21 hours ago

Hi Singaporean Anon, Yes, swap out your flour for the most wholesome one you can find. Yeast and bacteria do generally come from the flour... read more
Juli

4 weeks 1 day ago

Hi Lisette did u find anywhere in Pals that sold sourdough bread? I’m going there in two weeks time. read more
Pookah

1 month 6 days ago

Would a 12 x 12 inch polished graniet floor stone be ok to replace an expensive baking stone? read more

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Check out the board game!