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commented on 2 weeks ago
4
comments

Hi everyone!For the past three weeks, I've been trying to make sourdough starter. It's finally working, and it seems like it'll be ready for ba... read more →

commented on 2 weeks ago
19
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 A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →

commented on 2 weeks ago
0
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A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 2 weeks ago

Levain Bread

by SweetSourSavory
0
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Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →

updated 2 weeks ago

Looks are not everything

by 108 breads
0
comments

I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →

updated 2 weeks ago
1
comment

Hi everyone!Read more read more →

commented on 2 weeks ago

Potato Loaf

by Josho
0
comments

This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough Ingredient:&nbs... read more →

updated 3 weeks ago
1
comment

Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →

commented on 3 weeks ago
3
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My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 3 weeks ago
0
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Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →

updated 4 weeks ago

First banneton

by Towerpod
0
comments

I all,  new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →

updated 4 weeks ago
2
comments

My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine).  I recently... read more →

commented on 6 weeks ago

Beer Starter

by rotio
2
comments

Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →

commented on 6 weeks ago
7
comments

Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →

commented on 6 weeks ago

Danish Rye bread

by SweetSourSavory
0
comments

http://sweetsoursavory.com/blog/2014/7/8/danish-rye-bread-revisitedMakes 2 big loafsRead more read more →

updated 6 weeks ago