Advanced

Bread Stamps

by Chow
8
comments

I have just started finding out about bread stamps. Does anyone out there know about this way of mar... read more →

commented on 3 years ago

Yeast/Bacteria Source

by gul_dekar
16
comments

I know a lot of people have different opinions about starting their sourdough cultures. Some people use fruit to start off while others use just flour... read more →

commented on 4 years ago
7
comments

 Hi everyone,   I would love to set up a bakery and bake sourdough bread.How do i convert my year old starter into a batch starter mix for a... read more →

commented on 4 years ago
177
comments

Graham beat me to the suggestion, however, I've been thinking for some time that we should start a thread to complie a glossary of baking terms and definit... read more →

commented on 4 years ago
17
comments

Hi Everyone,These recipes don't exactly fit with the definition of sourdough agreed upon here, but a... read more →

updated 4 years ago

Croissant questions

by dukegus
8
comments

Watch this guys recipe100% flour50% water(!!!!!)7.5% sugar2% salt5% fresh yeastadded butter 25%I did the conversion by memory, sorry if I did anything wron... read more →

updated 4 years ago
21
comments

This last week I've been trying the Gosselin extended autolyse.  I mix up flour and water and let it sit cool for 12 hours.  While this is happen... read more →

updated 4 years ago
5
comments

I'm going to be moving interstate shortly, and will be without a fridge or the means to feed my starter (or sourdough, i get confused) for several weeks. a... read more →

updated 4 years ago
24
comments

Does anyone know the typical lifespan of a yeast organism in baking? I am also interested in knowing if sourdough yeasts and commercial baker's yeast have ... read more →

updated 4 years ago

Which Salt?

by Irvaky
6
comments

The quality of ingredients have an inevitable reflection on your final product? The question is when have you gone too far?Read more read more →

updated 4 years ago
2
comments

Well, I think the discussion about the idea of preserving the authenticity of food is interesting. Personally, I just can't agree in its entirety... read more →

updated 4 years ago

Extreme example

by Danubian
10
comments

Here's an extreme exmple of a half married loaf made using the "rapid dough" method.I hadn't seen an example of this for a long time - it was quite common ... read more →

updated 4 years ago
5
comments

I thought I'd post this topic as it did arise in another thread. Some bread made today exhibits the practice clearly. Below; two loaves from the same dough... read more →

updated 4 years ago
59
comments

If I may, where does the application of refrigeration to a dough fit into this paradigm?  Refrigerating a sourdough is a newer tradition but seems to be a... read more →

updated 4 years ago

mold on sour starter

by sourdoughmarie
3
comments

Hi, new to this board. I have been making sourdough with Alaska sourdough (supposedly from the Gold Rush days). Recently, I have relocated and my starter h... read more →

updated 4 years ago
5
comments

Hey Danubian, JohnD, and others...I didn't want to take up Della's space on molds, but you guys were actually getting into very detailed stuff about sourdo... read more →

updated 4 years ago