Tuesday, October 22, 2013


I thought I was getting my bread baking mojo back after losing our sourdough starter in the fridge disaster at the start of the year.  But now this is happening... all the time.  It goes bubbly and blackened and I noticed that the base was cooking super slowly.  HELP!!!  Maybe my oven is broken.  Maybe it's because I'm only doing it every week or so now.  Just a few months back this is how it looked...

 Do you bake bread?  Any suggestions? 


  1. Crikey - I have no suggestions I'm afraid... perhaps the heat distribution of the oven? I bake bread daily - however it's a quick easy no-knead recipe that we cook in a enamel-coated cast-iron pot with it's lid on. We remove the lid for 5 minutes at the end to allow the crust to brown a bit more. Hope you are able to sort it!

  2. Dianne12:54 PM

    Hi Sweetie
    I wonder if the thermostat in your oven is not working correctly, especially as it was ok a month ago. It would mean that you have to get someone out to test it.

  3. You're not fanbaking it are you? You could also try putting foil over the top half way through the cooking time.

    I always use this recipe for a grainy bread: http://www.lifestylefood.com.au/recipes/14548/busy-peoples-bread


so lovely to hear from you xx