qahtan, read more →
Have just joined this forum today have been reading all the posts from every body for a while now and have decided to join up, thanks for the help in this ... read more →
Thanks for the lead to Bibina, went there today and got 5Kg rye flour, looks and smells good to me.
Its a 95K round trip for me but well worth it, in all I... read more →
Hi I've been experimenting with more unusual breads using sourdough.
Here are some pictures of Soft Fat Pretzels and Onion Bagels:
[img]http://www.... read more →
[color=indigo]I am a total novice.
I have a starter that I made by mixing 1 cup wheat flour with 1 cup water, into jar, cover, keep in warm place. 24 h... read more →
Just signed up and wanted to say greetings to you all and that this looks like it's going to be a great forum.
Don't believe in magic or miracles but I met... read more →
Hi Everyone, shameless plug here. I have some Sourdough Beanies on my site if anyone is interested. Thanks, Teresa
[url]http://www.northwestsourdou... read more →
I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered information and 30 years of ... read more →
Yesterday my sourdough bread turned out too acidic.
I had let it prove the first rise for about 5 hours. Is this too long?
I have recently completed build... read more →
If you make sourdough from freshly milled flour could you please let us know here? We have a recent enquiry from someone who is looking for this style of b... read more →
I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source same . Brian read more →
I am trying to find organic/biodynamic sourdough bread made from freshly milled wholewheat (or spelt, kamut, rye etc. My husband is seriously ill and must... read more →
<a href="http://photobucket.com" target="_blank"><img src="http://i3.photobucket.com/albums/y58/qahtan/White/100_0220.jpg" border="0" alt="Image h... read more →
This is todays sourdough bread, baked at higher temperature, 470 degrees I think I am going to like that better. qahtan
[img]http://i3.photobucke... read more →
Yes - I committed the sin and didnt save any. I had all the ingredients in (sugar, salt and oil) to make some loaves and had just started adding the flour... read more →
Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours second rise. Haven't cut it ... read more →
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