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See video 19
comments

Here is a video I've made last month at work.It describes all the process for making a traditional sourdough bread, from wood oven fire starting to unloadi... read more →

posted 6 years ago
18
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Hi all, can anyone give me some pointers for scoring my breads??? It drags, it sticks, etc.... Im using brand new single edge razor blades. My dough is qui... read more →

commented on 15 hours ago
13
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I'm a beginner having made just 3 sourdough loaves thus far. I've been following the excellent guide... read more →

commented on 2 days ago
3
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Still in the Verona and Tuscany section of the book, my next bread is Black Olive cheeks or “P... read more →

commented on 2 days ago
5
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 The idea of my formula came from bethesdakers’ Butternut Squash & Sunflower See... read more →

commented on 3 days ago
2
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Im just putting this out there as a topic because Ive often wondered about the fabulous crispy crunch you can get on straight yeasted breads and how often ... read more →

commented on 5 days ago

Poolish

by Mendandmake
6
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Hi all,Andrew Whitely of bread matters uses a "production sourdough" in many of his recipes. Is this essentially the same thing as poolish? If th... read more →

commented on 6 days ago

Heat Proof Topping

by phil.busch
4
comments

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 would be very thankful for you... read more →

commented on 6 days ago
2
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Total newbie, both to the site, and to sourdough in general.Started last thursday and my starters are looking go-o-od! (as far as I can tell by comparing t... read more →

commented on 6 days ago
5
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If I increase the amount of levain in a recipe, how will it impact the final loaf? read more →

commented on 1 week ago

Flour Equivalent

by Claude
2
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Does anyone know the Australian equivalent of the French T55 flour?I have been using the Simply No Knead untreated flour but wondered whether there was any... read more →

commented on 1 week ago

Changing continents

by Pamamac
1
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I've been in the Caribbean for 6 months and started making sourdough. It's been a huge success and I'd like to take my starter back to the UK. ... read more →

commented on 1 week ago

Intro

by Knead.
1
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Hello. :) Thought I would introduce myself as a new member. I am a maker of some seriously sensational gluten free sourdough and starter that is ... read more →

commented on 1 week ago
173
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Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

commented on 2 weeks ago
7
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Im using a strong bakers flour for most of my breads but I remember reading that baguettes are made with medium/soft "all purpose" flour for subt... read more →

commented on 2 weeks ago

100% Barley Bread

by LeadDog
26
comments

I used a little bit of my wheat sourdough starter to get my barley starter going because it is easie... read more →

commented on 2 weeks ago