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Mold on starter?

by janisem
2
comments

Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape off and then refresh but ... read more →

commented on 13 weeks ago
0
comments

This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent rye flour. Definitely a keep... read more →

posted 13 weeks ago

Baking Survey

by hitmonlee
1
comment

Hello! I am making different breads as a class project and would love to hear your feedback on my survey.Any answers are helpful!Thank you :)Read more read more →

updated 13 weeks ago
5
comments

Hi. I have just made my own sourdough starter and now bread.The only difference from the original re... read more →

commented on 14 weeks ago

Forgot salt

by donshizzles
3
comments

Hi everyone!  Total noob here at making sourdough so forgive me.  I'm attempting my second loaf tomorrow (my first turned out horrible enough... read more →

commented on 14 weeks ago

Deep Dish Pizza

by LeadDog
1
comment

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

commented on 19 weeks ago
2
comments

I have been playing around with the idea that it might be possible to develop a gluten free bread wi... read more →

commented on 14 weeks ago

A Recipe Spreadsheet

by PhilBakerAdams
6
comments

I have been using a recipe spreasheet I've built for some while now - I thought other might find... read more →

commented on 14 weeks ago
1
comment

Still hoping to get that magical oven spring in my sourdough. Think my dough not sufficiently developed, so have invested in this Swedish mixer and would a... read more →

commented on 15 weeks ago

We baked all types of bread and buns using our sourdough starter. We do not use commercial or baker's yeast, bleached flour, softening a... read more →

updated 15 weeks ago
182
comments

Please feel free to ask questions or talk about your experiences making your first sourdough. read more →

commented on 15 weeks ago
12
comments

This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong business sized envelope with $3... read more →

commented on 15 weeks ago
25
comments

I have been making Fred Bread for over a year now and haven't really made anything else since I ... read more →

commented on 16 weeks ago

My baking is aiming to be beautiful, rustic with great flavours. Photo:  ... read more →

posted 16 weeks ago

Starter split?

by emisorsen
1
comment

Hi experts, looking for advice on day 2-3 of my sourdough starter. It is growing nicely, has bubbled... read more →

commented on 16 weeks ago

Northern Ireland

by saralexis
6
comments

 I'm finding it hard to get interesting flours in Northern Ireland... I can get Dove's Farm flour from the supermarket which is a good start but I'd l... read more →

commented on 16 weeks ago