Posts

Converting recipes to sourdough

Like many, I'm guessing, I hate wasting starter and am always looking for ways to use it when I'm in between bread-baking. No...

9 comments
Brand new starter smells like vomit

Hi, I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a...

11 comments
Panmarino - Italian Rosemary Bread

This bread is called a Panmarino and when I first read about it in Carol Field's The Italian Baker , the story of this bread was so...Read more

21 comments
First starter: Thick hard crust on top

Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...

3 comments
Sourdough Pouch

Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...

1 comment
Sourdough looks great after baking but still has an overly gummy/tacky crumb.

Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...

5 comments
smelly starter

Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I...

6 comments
No Bake Cookies Dough Energy Balls

Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more

1 comment
Rice Koji mold used to ferment bread

I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...

8 comments
Experience of using refined flour vs whole wheat flour

Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
Help Please

This mould has started appearing on my8 year old starter. Is it beyond redemption? Regards Andrew
Seeded sourdough (makes 2 loaves) 75%

This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more

1 comment
Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Question about fridge retarding and oven spring

Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

12 comments
Using your starter straight from the fridge vs refreshing before each use

I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...

8 comments
Has Anyone Used Oatmeal Flour as Base for Starter

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...

3 comments
How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

3 comments
Hooch - To pour or to stir?

Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...

21 comments
Baking Multiple Loaves at Once

Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

6 comments
Cooking bread in Romertopf pot

Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...

9 comments
Australian Flours

Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...

5 comments
Am I ready for bread making?

My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??

3 comments
Sourdough in the tropics?

I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...

11 comments
Flour Equivalent

Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...

4 comments

Comments

Catherine

4 weeks 1 day ago

My husband used to be the pastry cook Baker upstairs with Lionel his name was Bob I was actually looking up to see if the bakery was still... read more
Dorothy

1 month 2 days ago

For the first time today I had this happen as well. The recipe for no knead bread says that after the 18+ hour rising time, place it on... read more
Peach

1 month 6 days ago

I appreciate everything you had to say. Being from California I believe that sourdough should have a sour flavor. This is the reason I eat... read more
Mike R

1 month 3 weeks ago

That is a total myth! Sourdough predates San Francisco by thousands of years. My east coast sourdough is every bit as good as San Francisco. read more
abc

1 month 3 weeks ago

Shape the dough earlier. This is caused by scoring too deep in relative to the dough strength. read more
Nicholas Paulsen

3 months 1 week ago

You won't get the flavor unless you use a starter from San Francisco. The sour flavors come from lactic and acetic acids produced by... read more
Lisa Bresnahan

3 months 1 week ago

In my experience, after leavening any type of sourdough recipe with baking soda, cakes, biscuits or English muffins, allow the finished... read more
Abhi_Mahant

4 months 1 week ago

Diatomaceous earth can be used to keep bugs away. read more
Abhi_Mahant

4 months 1 week ago

Yes, also to prevent it you can start the starter development with pineapple juice, lemon juice, etc. read more
ZShort7

4 months 2 weeks ago

I am concerned the flour left in the cracks would promote bugs seeking out food...ants or roaches. Anyone else have this problem? read more

Let's Get Started...

Posts

Converting recipes to sourdough

Brand new starter smells like vomit

Panmarino - Italian Rosemary Bread

First starter: Thick hard crust on top

Sourdough Pouch

Sourdough looks great after baking but still has an overly gummy/tacky crumb.

smelly starter

No Bake Cookies Dough Energy Balls

Rice Koji mold used to ferment bread

Experience of using refined flour vs whole wheat flour

Help Please

Seeded sourdough (makes 2 loaves) 75%

Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Question about fridge retarding and oven spring

Using your starter straight from the fridge vs refreshing before each use

Has Anyone Used Oatmeal Flour as Base for Starter

How to make a porous and light bread ?

Hooch - To pour or to stir?

Baking Multiple Loaves at Once

Cooking bread in Romertopf pot

Australian Flours

Am I ready for bread making?

Sourdough in the tropics?

Flour Equivalent

Pages