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Sourdough Crumpets

by jacklang
12
comments

Over in the Professional forum there is a debate on the definition of "Sourdough". Are&nbs... read more →

commented on 14 weeks ago
5
comments

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commented on 14 weeks ago
4
comments

Hi everyone!For the past three weeks, I've been trying to make sourdough starter. It's finally working, and it seems like it'll be ready for ba... read more →

commented on 14 weeks ago

Levain Bread

by SweetSourSavory
0
comments

Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →

updated 14 weeks ago

Looks are not everything

by 108 breads
0
comments

I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →

updated 14 weeks ago
1
comment

Hi everyone!Read more read more →

commented on 15 weeks ago

Potato Loaf

by Josho
0
comments

This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough Ingredient:&nbs... read more →

updated 15 weeks ago
1
comment

Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →

commented on 15 weeks ago
0
comments

Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →

updated 16 weeks ago

First banneton

by Towerpod
0
comments

I all,  new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →

updated 16 weeks ago
2
comments

My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine).  I recently... read more →

commented on 18 weeks ago

Beer Starter

by rotio
2
comments

Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →

commented on 18 weeks ago

Danish Rye bread

by SweetSourSavory
0
comments

http://sweetsoursavory.com/blog/2014/7/8/danish-rye-bread-revisitedMakes 2 big loafsRead more read more →

updated 18 weeks ago
1
comment

Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →

commented on 18 weeks ago

Bannetons

by Bebe
1
comment

What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China?  read more →

commented on 19 weeks ago

On salt...

by rossnroller
14
comments

The following is an expanded version of a comment I originally posted as part of another discussion on The Fresh Loaf. I thought I'd post it separately und... read more →

commented on 19 weeks ago