Sourdough Baking

sourdough fail

by Dúnia
10
comments

Hi people, After 1 year of unsuccessful attempts at soudough baking I could fynally..... fail a... read more →

commented on 6 weeks ago
1
comment

MELISSA has asked: Has anyone created a starter from Einkorn wheat or made sourdough with einkorn flour?Read more read more →

commented on 7 weeks ago

After 3 years...

by seraphyin
0
comments

Dear SC members,  It has been 3 years to the month since I started on this adventure of ma... read more →

updated 7 weeks ago

what flour to use

by arand18
1
comment

Hi guys im new to this forum and kinda new to bread making.Read more read more →

commented on 8 weeks ago
4
comments

I am going away for an extended overseas holiday (4 weeks). Any suggestions on how to store my starter whilst away? I currently store it in the fridge and ... read more →

commented on 8 weeks ago

Is my dough too wet?

by ilovebread
8
comments

 Hello everyone,Read more read more →

commented on 9 weeks ago
1
comment

JUDITH has asked: GLUTEN FREE SOURDOUGH? I'm interested in starting sourdough. But I need to be gluten free due to Celiac Disease. Is there a... read more →

commented on 9 weeks ago
2
comments

Hi All,I have an 8-9 month old whole wheat sourdough starter that seems great. Initially, my loaves came out great. Now, they are coming out consistently w... read more →

commented on 10 weeks ago
21
comments

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 10 weeks ago
1
comment

SUSAN has asked: Read more read more →

commented on 11 weeks ago
7
comments

Please help. Any suggestions would be appreciated.We've been having this problem, having big hol... read more →

commented on 11 weeks ago
0
comments

Now that I am likely going to grind my own flour, I need a source of wheat and rye berries, preferably local and organic. Do people ship this stuff? Are th... read more →

updated 12 weeks ago
11
comments

read more →

commented on 12 weeks ago
0
comments

The trick in making the beer bread was to warm the beer first so that it was room temperature - not freezing cold - when I mixed the dough. Also did an aut... read more →

updated 13 weeks ago
13
comments

 Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →

commented on 13 weeks ago

Poolish

by Mendandmake
6
comments

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 14 weeks ago