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I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...
For my latest loaf: 170g 50% hydration starter 500g Bakers flour 320g water 13g salt Mixed without saly and left for 30mins...
My latest questions... I am getting a reasonable dough consistency after first fermentation I think. In terms of shaping I...
For my latest loaf 160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt I mixed it roughly and left...
If I am just making one loaf, since it doesn't need to be cut, can I put it straight into the prooving basket and give it one...
I was given a sourdough starter by a friend who bakes bread regularly. It was a potato and sugar based starter that I have...
My starter grows really well. Its at 100% hydration aand doubles within an hour of feeding. It has lots of small bubbles and foam...
Pretty straightforward this time... I don't have a breadstone, so would it be best to use a metal tray or loaf tin?
Some methods suggest squashing the dough back down after first prooving. I have been doing this because it seems necessary to get...
Hi Just wondering if anyone can shed some light on how much temperature will effect my starter and if there are any techniques to...