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Enjoyed baking this Ken Forkish recipe he calls Overnight Country Blonde sourdough I replaced the rye flour with 10% sprouted...
Something about the waiting to see how they came out and then to taste.........enjoyable
Hi, I am new to baking sourdough and I made my first loaf last week which was complimented on and gave me great encouragement...
the blackest bread
Hi, my Sourdough bread is so tight inside, I proofed for 16 hours in the freezer and then direct to oven with steam how can get...
Hello, New to the site. Hoping I can get some solid answers to my sourdough biscuits delimma: I am using a starter recipe from my...
Stale bread in your pantry? Don't turf it. Re-bake it for that fresh-out-of-the-oven experience or use the stale bread slices or...
I’ve finally got a starter that is rising well on proving, problem I have is when I slash it to go in the oven it sinks pretty...
variation on the country loaf in Chad Robertson’s book Tartine bread. mix , autolyse , 3-4 hour bulk ferment , cold retard 10 hrs
