General Baking

<p>Bread and baking: From yeast breads to techniques</p>
Measures any point - good for checking baking stone temperature orfinding hot spots

Useful aid - infrared surface thermometer

This is my first post here... I'm new to sourdough breadmaking, and absorbing everything I can from this wonderful site, so there...

5 comments

Irish Soda Bread - Still Saint Patrick's Day Here ... Other Irish Breads?

Okay not Sourdough, but when you try to find recipes for " Irish Bread", only recipes for this type of quick bread are offered. I...

Openess

Hey folks, I'm new here, but not new to baking or sour dough. I got my first starter from a friend of my grandmother's, when I...

4 comments

What happened to my loaves ?

I don't understand why this happened. I prepared the dough and baked it same as usual. I didn't score deeply enough to break up...

5 comments

hello everyone :)

I though I stop by and drop quick "hello" Hope everyone that knows me around here is well and enjoying life Myself I been bussy...

3 comments

At last on my 4th attempt

Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is just lovely the crust could be a...

4 comments

How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

3 comments

First Post.. Hello!

Hi There, I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while...

2 comments

EVOO in Dough!!!

I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature...

6 comments

Forgiving or not

HI I am relatively new to to using sour dough and while I have had a reasonably good level of results I am somewhat confused...

3 comments

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