Sourdough

2
comments

I am concerned about the abnormality that looks like mold, not so much  with the lines as they occur frequently when I do not stir the starter or leav... read more →

commented on 36 weeks ago
4
comments

I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding. Whenever I usea half of it,... read more →

commented on 37 weeks ago
1
comment

Hi,   I'm new to sourdough, even i have baked number of times but still can't get dough right. I have two starters, whole wheat and white... read more →

commented on 41 weeks ago

loaf #19

by jaywoo
2
comments

RecipeWater : 325gLaucke organic unbleached bread making flour: 385gPowlett Hill Bio-Dynamic stonegr... read more →

commented on 1 year ago
5
comments

Hey everyone!My sourdough adventures have just begun, and I could really use some tips!Read more read more →

commented on 1 year ago

Loaf #13

by jaywoo
0
comments

RecipeWater : 325gBread flour : 385gRye flour: 15gWhole wheat flour: 100gStarter : 225gSalt : 6g&nbs... read more →

updated 1 year ago

Sourdough Crispbread

by doughedunder
0
comments

Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian knaeckerbroed with nice bi... read more →

posted 1 year ago

Loaf #12

by jaywoo
0
comments

RecipeWater : 325gBread flour : 385gRye flour: 15gWhole wheat flour: 100gStarter : 225gSalt : 6gA re... read more →

updated 1 year ago

Loaf #11

by jaywoo
5
comments

RecipeWater : 325gBread flour : 385gRye flour: 15gWhole wheat flour: 100gStarter : 225gSalt : 6gRead... read more →

commented on 1 year ago
3
comments

Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings, instead I wou... read more →

commented on 1 year ago