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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...
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...
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...
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...
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...
Hi, I wanted to order a 750g banneton but the shop link appears not to be working. If anyone can advise I'd be grateful. Cheers,...
Can anyone advise me on what the practice is with mouldy couche(s). I've read that the mould on a couche is not a problem ... but...
I've been lurking around the site for a good few months now, finally got around to registering the other day and it's time to say...
Hey there, I just thought i would introduce myself as ive registered today. My name is Mick and im from Melbourne Australia, i'm...
Greetings esteemed sourdough community! I have been lurking around the site and forum for close to a year now, making use of the...
