Sourdough Baking

<p>Sourdough bread making!</p>

Whole Grain Flour

I have made bagels and breads using Peter Reinhart's BBA recipes, but never any sourdough. How can I substitute whole grain flour...

1 comment

Tests for Proper Dough Development

I'm new and having great problems getting my sourdough to rise rather than spread out. (From what I've seen elsewhere, it's a...

2 comments

Tartine crust disappears ;-)

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26 comments

Overproofed?

Overproofed?

I'm trying to find a balance between long proofing times for extra sour flavor and a nice golden crust. I think it's overproofed...

23 comments

It looks like a rabbit !

A rabbit with big eyes ...

4 comments

How do you retard your loaf? Getting tears.

How do you guys retartd your loaves overnight in the fridge? I free shape my loaves and leave them covered by a big bowl on...

3 comments

wholewheat and rye starter

kia ora from new zealand i have been following your fantastic sourdough starter recipe and loving the bread i am baking. but i...

1 comment

Starter

I purchased a starter a couple of weeks ago but have not had the opportunity to reactivate it. How long does it last and is it...

2 comments

Crust Problems

I'm pretty new to this so I'm still working the kinks out. One of the problems I'm having is getting a nice golden brown crust. I...

12 comments

Help me get a taller bread!

I have made Shiao-ping's wholemeal a l'Ancienne ( http://www.sourdough.com/recipes/pain-l%E2%80%99ancienne-two-modified-ve... )...

6 comments

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