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Hi all, I am planning on making a large batch of sourdough bread to sell for a school fete. Do I need to give the starter more time than overnight after fe... read more →

commented on 1 week ago

Salt

by Jonny782
11
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Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep dough in the freezer and... read more →

commented on 1 week ago
3
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I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just kill the bakers ye... read more →

commented on 1 week ago
30
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Here's a photo of the finished product.  Thought I'd post a pic on the blog page first, then ge... read more →

commented on 1 week ago

When to add salt?

by gongoozler
7
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 I have just been watching a video of Robin Thomson making sourdough at the Beshara School: read more →

commented on 1 week ago
1
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Reviving a starter vs. starting a new one - that is my internal debate. I freeze and revive, but the... read more →

commented on 2 weeks ago

Hello from Greece

by dukegus
10
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Hello,My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make sourdough bread and fr... read more →

updated 2 weeks ago
11
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I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →

commented on 2 weeks ago

lazy starter

by wishfish
2
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It's been a while since I've visited here - and I've moved from Panama to Brazil, in the meantime. I managed to create a truly ferociously acti... read more →

commented on 2 weeks ago
2
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Hello,Im new here and need some help. I've made 2 loaves of sourdough and both have been hard on the outside and undercooked on the inside. Why does th... read more →

commented on 2 weeks ago
0
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HI, I popped into the bakery when in tassi last year, and asked this question, but can't remember the exact answer. I understand the added water will a... read more →

updated 3 weeks ago

Deep Dish Pizza

by LeadDog
2
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A large deep dish pizza made in a cast iron frying pan.The Dough Ingredient:  ... read more →

commented on 3 weeks ago
8
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Hi there, first timer to the forum.  I am originally from the UK and used to make my own sourdough.  I haven't made it in 6 months or so as w... read more →

commented on 3 weeks ago

Moist/sticky crumb

by theoldmancunian
0
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I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydra... read more →

updated 3 weeks ago
0
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I found a few nice bakeries and enjoyed lievito naturale pane - sourdough bread. Really, it sounds w... read more →

updated 4 weeks ago
1
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This is my first time to post here.  I am just new to sourdough and have made a few things with my starter.  Today I tried the Rustic Sourdough N... read more →

commented on 4 weeks ago