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Sourdough Bread Making Kit - Rye Starter, Rye Flour, Banneton, Sea Salt

The easiest way to make sourdough is by using a quality starter to begin with. This kit comes with starter developed at Companion Bakery in...Read more
Starter Ready??

Hello everyone! First post here. I've been working on my starter for over a month now. I had to refrigerate it a few weeks ago,...
My first decent loaf of sourdough

I used 90% central mills bread flour, 10% whole wheat flour, 2% malt powder, 75gms starter, 1.5% salt, 73% water and 2% plant...
Panmarino - Italian Rosemary Bread

This bread is called a Panmarino and when I first read about it in Carol Field's The Italian Baker , the story of this bread was so...Read more

22 comments
Spelt flour in Sydney

Hi All, Can anyone tell me where I can buy good spelt in Sydney? I live in the Manly area. Thanks! Stewart.

11 comments
My crust tough and leathery

Hi you all, Using a 275g dough ball (25%wholemeal/75%bakers wheat) at 72% hydration I shaped a thin pizza base, topped it, baked...
some type of colony?

Hello, I haven't fed my sourdough in some time, it's just been sitting in my fridge in a mason jar with a unsealed lid on top. I...
How to get just a little more aeration ?

Hi all, I looked back with some amusement on my first post over 2 years ago. I gave up trying to make sourdough at the time, but...
Spaghetti Factory Sourdough

So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two...

5 comments
Brand new starter smells like vomit

Hi, I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a...

12 comments
Bread a little moist inside

Hi all, I have made two loaves with my own starter using an overnight no-knead method and a Dutch oven-like glass casserole dish...

14 comments
It's not sour!

Hello! I've been baking breads succesfully for a year now, and thought I'd throw my hand into sourdough. It isn't sour! At all...

33 comments
Butteries - a Scottish delicacy - sourdough version help

Hi folks. I have not posted here yet but we've been making s/d for a while now and culturing other foods, brewing beer etc, so...

10 comments
Liquid layer between yeast layers in starter?

I am just trying to get started with my starter for the first time, but after feeding, the starter only minimally increases in...

4 comments
Bread sticking to parchment

Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...

19 comments
Demeter

Hi. I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source same . Brian

3 comments
Why Doesn't my Bread Open at the Score?

Why Doesn't my Bread Open at the Score? 2nd and 3rd, 4th photos are the bread I made before. They are ok, but 1st photo is not...

2 comments
Converting recipes to sourdough

Like many, I'm guessing, I hate wasting starter and am always looking for ways to use it when I'm in between bread-baking. No...

9 comments
First starter: Thick hard crust on top

Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...

3 comments
Sourdough Pouch

Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...

1 comment
Sourdough looks great after baking but still has an overly gummy/tacky crumb.

Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...

5 comments
smelly starter

Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I...

6 comments
No Bake Cookies Dough Energy Balls

Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more

1 comment
Brioche

In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to experiment with a...Read more

22 comments
100% Whole Grain Barley ~ home ground flour

Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...

2 comments

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