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Ovens and Work experience

by Gavin { 2010 March 18 }

Hi thereI was wondering if anyone can give me advice about bakers ovens?Is it worth getting a combi so I can prove bread instead of a bakers ovenI am setting up a cafe and want to produce pastries ,There is little space so I thought a combi may be good so I can prove stuff, steam  bake and also use the steamer for cafe stuff. i ...

pinkish grey colour in starter

by Carter { 2010 March 15 }

I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this OK, or should I toss it and start again?...

Long fermentation in refrigeration

by STELIOS { 2010 March 15 }

 Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order to get better taste and more aromas. I am thinking of using a walk-in refrigerator 3–4 C degrees.Which process do you think is the best:Read more...

going away

by rudehamster { 2010 March 14 }

The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions on making my own starter. However, I now have a problem: Refreshments today (day 2) and days 3-6 are achievable, but I'm being sent on a work course for the next two days (which would be days 7 & 8) and I'd ...

Ok, maybe stupid question

by Rocco { 2010 March 13 }

Hi everybody!I just took my rye SD bread out of the oven a half an hour ago and it tastes too sour. I've tasted the SD and I know it's supposed to be sour, but how sour is too sour when it comes to the bread and is there any solution to make it less sour?Oh, and my bread is full of cracks on the sides. The ov...

Sourdough baking without a kitchen scale

by mlucas { 2010 March 10 }

Having stumbled on this site, I've now got my starter going (about 9 days now and it seems fairly active; it'll actually double in 3-4 hours after a refresh).I also successfully baked the "biga" recipe from the tutorial. While I was doing the brief kneads & shaping I was cursing it (very messy dealing with such a soft dough)...

Pizza stone substitute?

by spuddery { 2010 March 9 }

 I've heard you can use unglazed terracotta tiles (say two decent sized ones laid next to each other) instead of a pizza stone. They're tempting because they're cheap! Can anyone confirm that these do the job as well or well enough?Thanks!Spuddery...

First loaf (I don't like the smell of it)

by manitou { 2010 March 9 }

I made my first loaf of sourdough today, behold the picture.  But anyways, does sourdough suppose to smell a lot different than other kinds of bread while cooking?  I seemed to have done everything correctly, the bread did rise, but the smell of it is kind of noxious. Not really a light peasant aroma like regular white brea...

I Confess: I Killed a Starter

by CayoKath { 2010 March 8 }

This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water.  I'd used and used it, nurtured it for months.  After using it last time, about a week and a half ago, I'd fed it and put it in the refrigerator as usual.  We tried to proof it beginning Friday but it never foamed after tw...

Organic v Organic Unbleached

by rudehamster { 2010 March 7 }

 Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet warm, my poor little quasi-starter is about to die an evil toilet-bound death. It sufficed over the winter, when I got the baking bug, and involved some dried yeast and a lot of frowning, but now I intend t...