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Hi, I am new to this (1 1/2 months ago was given my starter) made some lovely loaves of bread, but then we went away for 9 days,...
Here is a video I've made last month at work. It describes all the process for making a traditional sourdough bread, from wood...
Hello! I am new to sourdough. I was given a starter that takes 1/2 cup of sugar, 3 tbsp of potato flakes, 1 cup of flour, plus 1...
This kit comprises: 1. Quality plastic dough scraper by Thermo Hauser (Germany) 2. A standard type of dough cutter (Stainless and Plastic)...Read more
Hi In all the guides I have read they say that when producing starter it should be kept at 'room temperature'. Now 'room...
I just started me starter yesterday with my yeast, warm water and flour, covered it with a cheese cloth and left it to sit out on...
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
Is there any Possible way to provide hot Pita Bread to end consumer from convenience/grocery stores. Every opinion/suggestion/...
The literature I own on sourdough make reference to a proofing box to regulate the temperature accurately. does anyone use one?...
Hi Once I have a working starter what is the ratio of starter to bread mix. As there's only me here I normally bake a normal loaf...
This kit contains a banneton, 10 Derby Extra Razor Blades and a simple wooden handle to hold an individual blade. BANNETON Your choice of...Read more
Hi, I've been browsing the website & notice a number of recipes measure flour in 'cups' which I find confusing. I have at...
Hi guys, I have question about starter. I start to make my starter 5 days ago, first 2 days, the starter grew well that I could...
In a few weeks we'll be in Spain for the holidays. I have to eat sourdough bread for medical reasons and normally bake my own...
I have the science lab up and running again. Still trying to get this fruit bread to work & had a "chemical reaction????? in...
I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...
From a loaf gushing like a molten volcano to this amazing looking sample! We want to try it. http://www.stirthepots.com/rye/
Hi guys, I just have a question about the starter. How can you maintain the starter ? You have to preserve it in fridge and have...
The night before or at least 12 hours before making this recipe, take out 1/2 cup starter from the fridge, place in glass bowl and mix with...Read more
In my country, we also use a sour culture. We call it "Me". It is not a dough but a kind of dense sauce. We do not use it to make...
um.. a silly question probably- I'm just not sure if I can How long will it keep in the freezer and are there any special "...
Hi all If you are anywhere near Boonderoo Farm in the King Valley in Victoria, you might like the sourdough course this weekend...
I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. But I'm not...
I'm new to baking, my inside look almost slightly grey, are my concerns valid or am I tripping? I am thinking it could be because...
Hi, I am a newbie, started baking in Nov for grieving therapy after my daughter passed away. The process has been rewarding and...
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