The weather here became quite hot lately (in high 80's to 90;s) and somehow my sourdough starter has become a yellowish color. It does not really smell... read more →
What is the benefit of waiting before adding salt? I mix it in with the second lot of flour but occasionally forget so have to add it later (unles I really... read more →
Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian knaeckerbroed with nice bi... read more →
Hi all,I baked a sourdough loaf yesterday having followed the recipe and instructions. My loaf turned out with a nice crust but it was very dense and heavy... read more →
I have been successfully been making sourdough for a couple of years and find that recently i have somehow gotten large holes in the middle of my loaves, i... read more →
With my general bread baking (not sourdough) over the last 30 odd years, I have always been used to getting the oven up to temperature before I bake the br... read more →
I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten without spoiling the dough? ... read more →
.JPG)
