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8
comments

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 4 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 4 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 5 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 5 weeks ago

Tipo 00 flour

by JesseC
2
comments

Hi, I have been making pizzas at home for a long time now.Recently I have been experimenting with different types of flour, in particular Tipo 00 to m... read more →

commented on 6 weeks ago
10
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(I hope I'm not replicating a subject here).We have come up against the dilemma of where to take our small wood fired sourdough business to next! Wood avai... read more →

commented on 6 weeks ago

pH question and a pic

by atephronesis
12
comments

Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →

commented on 6 weeks ago
8
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 Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →

commented on 6 weeks ago
5
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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 6 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 6 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 →

updated 7 weeks ago

Gluten free ?????

by Hollyhocks
11
comments

Hi, I am trying to find a sourdough recipe for gluten free bread. I have read through several sourdough web sites and learnt heaps.(also that it may n... read more →

updated 7 weeks ago
1
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Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →

commented on 7 weeks ago

Texture of my sourdough

by Twoxmelles
4
comments

Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →

commented on 7 weeks ago

Re Oven Plans

by jaymacelec
2
comments

Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny  read more →

commented on 7 weeks ago
8
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Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →

commented on 8 weeks ago