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G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the...
I am currently using a 100% hydration starter and the 1 2 3 method which is producing some lovely loaves but I just wondered what...
help! my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf...
Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom's proofing page and the link to...
Hi All I have now created a sourdough culture twice. it has been going beautifully and I was stirring it every other day. On both...
I'm about to bake a couple of loaves and I thought I'd try baking them in a dutch oven but I am a bit trepiditious about the...
I'm having trouble organising my day regarding making sourdough bread! Perhaps this sounds a little daft but I can't work out how...
I've been baking bread for a little while now and was wondering how cheap a loaf I could bake that still turned out to be good...
I thought I would put photos of these loaves, as it's the second time I try to follow an actual recipe. The first time was a...
Latest effort. This time the first loaf made with the starter that Mum began cultivating at the same time as my own. She came to...
