Sourdough Baking

21
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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 7 weeks ago
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SUSAN has asked: Read more read more →

commented on 7 weeks ago
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Hi all,I know this topic comes up now and then and a similar question was asked back in 2011 but as its now 4 years later and I'm getting desperate I t... read more →

commented on 8 weeks ago
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Please help. Any suggestions would be appreciated.We've been having this problem, having big hol... read more →

commented on 8 weeks ago
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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 9 weeks ago
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commented on 9 weeks ago
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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 9 weeks ago
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 Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →

commented on 9 weeks ago

Poolish

by Mendandmake
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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 11 weeks ago

Intro

by Knead.
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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 11 weeks ago

Banana Bread

by AMDean
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Is it possible to make a banana type bread using a sourdough starter.   Just found this site..  I got a starter for my birthday from King Arthur&... read more →

commented on 13 weeks ago
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Hello I have searched and searched and I can't find an easy answer to this question.  I would like to know a general starting point to conver... read more →

commented on 14 weeks ago
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Lots of fun making a beer bread. Just pouring in a whole bottle of beer feels strange, in a good way, Then there was the four-day bulk fermentation. I love... read more →

updated 14 weeks ago
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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 14 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 14 weeks ago
10
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Sourdough – inconsistent resultsRead more read more →

commented on 15 weeks ago