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Address:

Dunfermline

FIF

United Kingdom

Artisan Baker Association Standards:

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Comments

cosmic_cam

3 hours 34 min ago

They look fantastic! read more
SlackerJohn

11 hours 3 min ago

Sorry, Steve, Forgot about the shaping. Hard to tell what you've done, but this site has a good tutorial on it. Good luck! read more
SlackerJohn

11 hours 11 min ago

Steve Congrats, looking good. You will get holes with great technique and great ingredients. THere are stacks of material on youtube that... read more
SlackerJohn

12 hours 33 min ago

Hi. Are you really wedded to the idea of this loaf? No? OK, halve the amount of flour/water/salt. Use half white flour and half wholemeal... read more
shadschahine

1 day 3 hours ago

OOOH thanks for the tip! I've now put mine there too. Lets see if it works read more
Owen_Dublin_Ireland

1 day 20 hours ago

Hi, So you named yours as well? Hehe! I read earlier that a warmer place is better and someone mentioned that beside your wifi router is a... read more
shadschahine

1 day 21 hours ago

Hey! I'm in a similar situation as you! I've increased the temp of my water as i've been told but i'm still finding little rise. I've put... read more
Paul Jones

3 days 9 hours ago

I found your post cause I just had Helga's Sourdough!!! and wondered if anyone else noticed. It is not sourdough, its nothing like... read more
Frode Johnsen

1 week 2 days ago

Hello I have the same "problem" wIth moist inside and crispy outside. Mine is almost sticky. I use 1000 g wholewheat, 770 g water, 20 g... read more
Ian Dobson

3 weeks 2 days ago

Slumping sourdough. For about one year I contiually produced a sourdough discus whenever I attempted baking. The tasted ok but a bit too... read more

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