Sourdough Baking

Sourdough bread making!

70 Pounds of Sponge Later

After 30 years or so of researching that bread I ate in San Francisco at Fisherman's Wharf, I have scientific evidence that San...

8 comments

Dough sticking to banneton

When I first started to use a banneton a few weeks ago, I had no problem with the dough sticking. But almost every loaf now...

5 comments

Resizing a formula

Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book. The formula yield 5080 gr. I...

2 comments

Butteries - a Scottish delicacy - sourdough version help

Hi folks. I have not posted here yet but we've been making s/d for a while now and culturing other foods, brewing beer etc, so...

9 comments

How do improve oven-spring

Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...

Fresh from the oven

Fresh from the oven. Whole-wheat-honey-poppyseed-flax. Lovely flaxy nutty aroma.

3 comments

Just baked !

This loaf just came out of the oven. I baked two loaves which were made of same dough. The other one is not good as this. I baked...

3 comments

Cooking in tins

I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...

4 comments

consistancy tip

I have read the forum from afar and decided to post a way of baking the bread every day that produces a consistent size and look...

2 comments

Disappointed ;-)

After proving in fridge

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10 comments

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