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I saw on a youtube vid that if the starter floats in water, it's a sign that there is enough activity. mine sank with my hear and...
I work in a kitchen and one of my responsibilitys are to maintain the house bread (bread to be served to customers). ive been...
Hi everyone, I just get a leaven (levain) identify as from San francisco and supply by somebody in england. I am worry because...
So I made my first starter yesterday following Peter Reinhart's recipe from artisan breads every day (3 and a half tablespoons of...
My last couple of loaves were really nice. the most recent one is still in the oven for about 15 mins, but I can already see that...
G'day! Reading some posts, people talk about hydration in percentages. How do you calculate that? In my recipe, I use 350g...
Hi everyone I need need some adivice on how to slash your loaf effectively. I have read the tutorials and tried to slash at an...
Hi everyone I started a thread last week asking advice about what to do with my starters. I inserted it into the starters and...
Here are the results of my latest baking effort. I posted these photos on my earlier post but I thought they might get missed and...
Hello, I posted earlier regarding my attempts at starting a starter that had milk/four/sugar. After about a week and changing it...
