Sourdough Baking

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Nice flavors from a 4-day bread, with a great crust. Also happy that no dutch oven disasters ensued (unlike my last bread). To prevent that, I coated with ... read more →

updated 7 weeks ago
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Hiya all, I'm new to this joint.  I've dabbled for a while in baking but recently have made a commitment to stop buying bread from shops ... read more →

commented on 8 weeks ago
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Sourdough – inconsistent resultsRead more read more →

commented on 8 weeks ago
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The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on a still-vague fantasy. read more →

commented on 8 weeks ago

New guy here

by fivestars
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Hello everyone, 58yo guy here. USA, central Indiana.Have been lurking, reading a lot on this Fourm and like what I have been reading. I want to learn more ... read more →

commented on 9 weeks ago

Soft crust

by Mr MFA
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Hi there,I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my step daughter hates this - she... read more →

commented on 10 weeks ago

Sourdough Pound Cake

by tony873004
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I made my first pound cake a few days ago.  It was good.But then I wondered what it would taste like if I had used some of my sourdough starter in the... read more →

updated 10 weeks ago

Trading Starters

by luv2bake
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Since so many of us hail from different parts of the world I thought it might be fun (and maybe this has been done before so pardon me if so) to begin... read more →

commented on 10 weeks ago
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Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have tried frying onions and a... read more →

commented on 11 weeks ago
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Made my own sourdough starter But still find when baking the bread is always is soft and wet Tried baking for a longer time And different temperature but t... read more →

commented on 11 weeks ago
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Hi All,It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have very tasty bread and a good ... read more →

commented on 12 weeks ago

date paste

by castiron
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Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added some to my pizza dough and ... read more →

commented on 13 weeks ago
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I maintain my starter with all purpose flour.  When I make bread with either white bread flour or all purpose flour, it rises beautifully.  But w... read more →

commented on 13 weeks ago
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First in foremost hello to all, I am really aspiring to change the way of living in my area and open... read more →

commented on 14 weeks ago
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This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal. Topped the bread with sesame... read more →

commented on 16 weeks ago
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Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as interesting to me as breads with ... read more →

updated 16 weeks ago