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1. First Run With the Firm Starter!

   ... Just wanted to say thanks again for all your help in my other thread.  I'm finally getting the hang of this, I think!  As some ... Again, not bad.  Still working out the kinks.  I'm in the process of bulk fermenting some dough as we speak, so by tomorrow morning I ...

   allaya - 2008-08-28 17:06 - 4 comments

2. Wet dough

   ... I've watched vids on kneeding the dough an enjoy that process, but after fermenting the dough in the fridge, forming loaves, an final proofing, the loaves will not maintain ...

   Frozzen - 2015-09-01 01:25 - 0 comments

3. Sourdough doesn’t hold it’s shape

   ... times, different methods and recipes. everytime during the process everything looks as it should be - gluten net is visible, bubbles are ... not hold it’s shape and when  I score it, it looks like in the picture. The picture is from today bake - 375 g water, 100 g wholemeal, ...

   Dominyka - 2019-02-24 09:29 - 0 comments

4. What a batarde!

   ... unchanged procedure but I was a little concerned through the process as the dough seemed to be a bit more slack than I was used to. For a ... banneton was an elongated cane basket that we have used in the past to serve bread at table.  Just lined it with the rye floured ...

   farinam - 2011-02-21 18:52 - 1 comment

5. Sunnybrae Breadmaking Classes with John Downes 21, 22 Octobe

   ... class will be for non professionals and will demystify the process, explain the making of the starter and participate in the making, shaping and baking of a number of different breads. The ...

   Maedi - 2007-10-16 18:02 - 0 comments

6. Am I Doing It Right?

   ... be as if though you have a kinda big volume of starter (as in, you have fed it every 3 days but not discarded any of the starter in the process). If this is indeed the case, it is no wonder acids and alcohols / ...

   TeeKake - 2012-07-28 06:06 - 1 comment

7. starter storage

   ... of flour and water each day for about a week.  But my process of rising involved mixing up a bowl of sponge, letting it bubble up, ... every hour, then I would divide it into two loaves, put it in a tin, then let it rise for 3 to 4 hours.  The bread doubled in size, and ...

   Josho - 2011-10-26 17:17 - 0 comments

8. Absolute beginner requires step by step help!

   ... My question is on timing. You mix it together then leave it in 25 degree warmth. For how long? Does it need to be in this warmth throughout the feeding process? (Will my lamp be on the whole time?). How long do you feed it for, ...

   Chickee - 2006-08-12 23:05 - 3 comments

9. Oven Test With The "Usual"

   To see what improvements I was getting in exchange for the arm and leg the new oven cost me, I baked the usual 3 x 1Kg ... actually forget it I stood there and watched the whole process. What is not so obvious is the improvement in crust, particularly ...

   Bill44 - 2009-05-08 17:59 - 40 comments

10. pinkish grey colour in starter

    ... LittleMonkeyMojo. Glad I hadnt got too far into the whole process then. reply ... be the problem.  Lots of different bugs that are plentiful in new starters die off when the good lactic acid cultures get going.  Read ...

    Carter - 2010-03-15 17:41 - 10 comments

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