baking

Baker's Percentages

Hi all Just wondering what everyone's thoughts are about baker's percentages? I don't include the starter flour in the total...

5 comments

Heat Proof Topping

Hi baking experts! A friend and I have tried a special pizza here in Italy but cannot figure out how to make the topping. We...

4 comments

Inside of bread too moist and gummy

Hi everyone! I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making,...

3 comments

how do I make brade sour?

dis is sourdough.com right? reveal your secrets on how make brade sour. I'm baking rite now and need an answer fast my dealer...

2 comments

Bread blogging

Hello all and Merry Christmas! I started baking a few years ago and got into sourdough almost straight away, and I never would...

2 comments

what now?

I have been following the fantastic sourdough starter tutorial on this website and i am currently on day 5 and all is looking on...

3 comments

rye over bake

hello everybody ive got a question about rye sourdough - i noticr that if i pass a certion period of time the loaf seems do get wetter and...Read more

6 comments

Baking in Paris

Hi, I have found multiple kitchen and baking shops in Paris. Unfortunately, because there are so many great bakeries all over,...

2 comments

Dough Sticking to Linen Lined Baskets

I recently purchased linenlined wicker baskets from the SBI. I make a batch of Tartine Country Bread about once a week. Since I...

4 comments

My loaves are always too dark...........Help !!

Help !! My loaves are always too dark, don't get me wrong we love the taste and the crunch but they just dint look as pretty. I always bake...Read more

7 comments

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