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2
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Hi all,This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising. I started it three days ag... read more →

commented on 2 weeks ago

Soft crust

by Mr MFA
2
comments

Hi there,I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my step daughter hates this - she... read more →

commented on 2 weeks ago

Sourdough Pound Cake

by tony873004
0
comments

I made my first pound cake a few days ago.  It was good.But then I wondered what it would taste like if I had used some of my sourdough starter in the... read more →

updated 2 weeks ago

Trading Starters

by luv2bake
33
comments

Since so many of us hail from different parts of the world I thought it might be fun (and maybe this has been done before so pardon me if so) to begin... read more →

commented on 2 weeks ago

Yeast Starters

by Shawnee1707
1
comment

Hi! Just found this website. Looking forward to exploring it! I have made my first batch of yeast using a recipe from another site. Potato water, adding su... read more →

commented on 3 weeks ago

Starter

by glenk66
9
comments

Hi all Having trouble breeding a starter.Followed the instructions on this site.Day 1, maybe a couple of bubbles.Day 2, going gangbusters.........doub... read more →

commented on 3 weeks ago
2
comments

Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have tried frying onions and a... read more →

commented on 3 weeks ago

Village Health Store

, Queensland

100% organic small bakers on the Gold Coast Q.L.D. read more →

updated 3 weeks ago
6
comments

Made my own sourdough starter But still find when baking the bread is always is soft and wet Tried baking for a longer time And different temperature but t... read more →

commented on 3 weeks ago
8
comments

Hi all. I've been getting lots of useful information here over the past two months since I start... read more →

commented on 4 weeks ago
2
comments

Hi All,It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have very tasty bread and a good ... read more →

commented on 4 weeks ago

At last on my 4th attempt

by alexandra75
4
comments

Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is jus... read more →

commented on 4 weeks ago

Grist Bakers is a small niche sourdough bakery in Kyneton, Central Victoria. Owner and Master Baker Tim Clayton has built Grist from a blank canvas, choosi... read more →

updated 4 weeks ago

date paste

by castiron
2
comments

Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added some to my pizza dough and ... read more →

commented on 5 weeks ago

Edible two-wheeld

by Terike
2
comments

 Edible two-wheeled Read more read more →

commented on 5 weeks ago
1
comment

I maintain my starter with all purpose flour.  When I make bread with either white bread flour or all purpose flour, it rises beautifully.  But w... read more →

commented on 5 weeks ago