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  • My first sourdough - bit of guidance please

    Hi from the UK! Just made my first ever sourdough and it tastes wonderful and I believe as the starter matures it gets even...

    2 comments

  • Is this normal?

    Hi. I've made a starter for the first time and I'm not sure if it's doing what it should!its separated into a bottom layer or...

    4 comments

  • Having some concerns, need help!

    Hello! I've been wondering if I could get some help/troubleshoot my starter, this is day 12, been feeding it twice daily,...

    4 comments

  • Flat bread

    Hi, this is my whole wheat bread, why is so flat it seams proofed. I use combisteam oven for baking....

    2 comments

  • Having trouble getting dough to hold its shape

    70% hydration,. with bread flour. Plenty of folding to where I get a really strong windowpane. I do bulk fermentation in fridge overnight, dough about double. Work it on the counter and get really good surface tension during shaping. Kept in banneton until double. As soon as I turn it out on my...

    4 comments

  • Tips for Scoring

    So I started a starter from scratch at the beginning of quarantine and have been pretty successfully baking bread every week...

    2 comments

  • First sourdough attempt

    This is my first time with sourdough bread. I got a fairly decent oven spring, even though i forgot to score it. My problem...

    3 comments

  • Sourdough starter white fur and black spots

    This is day 7 of my starter and notice the white fur and black spots on the top. Can anyone tell me what this is and whether...

    1 comment

  • Sourdough Crumb Structure

    Hello,This are pictures from my most successful sourdough bread baking. It's delicious, soft and chewy on the inside and made...

  • risk of botulism?

    made an account just to ask this because it is making me worry and driving me crazy.made a yeast starter/biga this sunday with a chunk of dough from a no-knead bread i was making. i watched a video (channel is 'glen and friends cooking') and it said i could save a piece to make bread another day and...

    3 comments

  • Troubleshooting overnight whole wheat

    Hi Folks, I'm trying to follow Ken Forkish's overnight whole wheat levain recipe. It's about 30% whole wheat, 30% levain, and...

  • I refuse to give up!

    I've been working on a sourdough starter for about 3 weeks and counting!  I'm getting bubbles and some growth but it never doubles in size.  My container is clear plastic so I can see growth( I've marked it so see if it grows). The container is about 5" in diameter.  I have 8 oz of starter and I...

    6 comments

  • Losing aroma intensity

    Hello Last week I recieved a sourdough starter from my aunt. It had an intense aroma (including a strong paint smell). Now...

  • Back into it

    Getting back into baking after a few years... standard country sourdough loaf...

    1 comment

  • Small Bubbles

    Hi everyone.  I'm new here.  I've been making sourdough for a couple of months now and just ran into something curious and wondered if anyone knows how to fix it.  My sourdough starter is fed with wheat flour and literally rises more than double.  However, suddenly all I see are wee little...

    2 comments

  • Super Pumped!

    I am so thrilled with my adventure in Sourdough making and my first outcome. I had low expectations knowing how hard it can...

  • One of my first attempts

    Low hydration (55%?)Overnight bulk fermentationBaked in a dutch ovenA little bit dense, but good sour flavor and aroma...

  • First sourdough, slightly sticky and little rise

    Hi all,With some extra time working from home i'm now attempting to make sourdough. I have a starter which  i started appx...

  • Sourdough Bake

    Organic whole-wheat starter 80% hydration white bakers flour loaves...

  • should i throw my starter away?

    hi everyone! recently i begin making a new starter, and i noticed its bubbly and has that tangy smell the day after i made...