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I'll try what frankZ proposed and feed back on the outcome.

Could it be that I've left it to ferment for 2 times. How I did it was after mixing it for the first time I kneed it to be a ball and let it rise for 20 hrs. After that I've punch it down and kneed again and added flour and sugar with cinnamon and made it into a roll and let it rise again for 12...

Hello !!! Anyone can give advice on this ? I'm looking to buy one of these too ? What will be the best thing I could bake with this ? Cup cake ? Bread ? Cookies ? or will an oven be better ? TQ

I've made the bread but found it to be too sour even after adding in 2 tea spoon of sugar. Any advice how can I reduce the sourness in the bread before I start on my next one ? TQ

I've finally got my sour dough to work. I think it's because earlier my dough is not matured enough and that's why it's not rising. While I was mixing the dough last night, the sour smell from the dough is strong and this morning it has already rised 2 x it's original size. I'll bake it tonight...

No it didn't double. Could it be coz my dough is watery? Feeding daily - 2 x 1/3 cup of normal flour & 1/3 cup filtered water. Temp around 32°c. I've been going without bread for 2 weeks while waiting for this. Help !!!!!

http://img37.imageshack.us/img37/741/20130131204907.jpg My dough looks something like this after feeding it with wholemeal flour at night. I think it went to sleep because the temp around my kitchen (outdoor) is not warm enough. During the night it tends to cool down even more. I'll try moving...

Addie, I don't think it's the temperature coz I'm living in a tropical country. Do you think it's the dough and it's not strong enough yet ? Can you share some tips on how we know if our sour dough is ready for bread making. Should the sour dough should be like a dough(dry) or watery? TQ

Hi All, I need Help. I've cultured a sour dough starter for 8 days. I've been feeding it daily. The container that i'm using is almost full and I took out 2 x 1/3 cup of starter and added 3 x 1/3 cup of bread flour and 2 tsp of salt. I've mixed it together and left it out to rise. After more...

Thanks for the feedback

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Gotgarlic, tks for that pc of info. I thought where I went wrong in my receipe. That's an encouragement for me to cotinue making bread. Tried baking a cake and the result is ok but have to take care of the temperature. will try to upload pic soon. tks

GLC, thanks for the info. I've tried the bread but it tends to dry out after 2 days and the crust is hard as a rock. Any idea why? The recepie is 3 cups of bread flour, 1/4 tsp of yeast , 1& 1/4 tsp salt , 1 & 1/2 cup water. Mix and let it rise for 18 hrs and goes for baking. Hope you could...

thanks for the advice. I can't get a oven temp but got a digital temp reader. Now i'm baking with reduced temp from 180 to 160 but increase baking time. I've check the temp of the cake after baking for 50 min. I stop baking after the temp reaches 208°. The cake taste great. Will report back...

Hi, I'm new here in this forum. The reason I joint here is because I've been baking bread and cakes and I have the following problems. 1. My bread is burned after following the instruction but the inside is not fully cooked. 2. My banana cake is cooked outside but a bit wet inside. I've used...