Sourdough Baking

<p>Sourdough bread making!</p>

Tangy San Fransico Sourdough

That Wonderful San Fransisco Sourdrough Taste!!! I've been trying for a year...of daily starter feedings, ineffectually... and...

3 comments

Warm Proofing Protocol???

How do our members bulk ferment with proofing boxes (28-29C)? I recently started using one, and I'd like a concensus of opinions...

3 comments

Accurate Proofing Box

I thought I'd share the plans of my proofing box with our forum members, it keeps a temp range of 0.4F degrees. I use a 60W bulb...

6 comments

Baking temperature query

Hello I have been baking sourdough for a year now. I've been through a lot of trial and error by myself from a starter given by a...

1 comment

70 Pounds of Sponge Later

After 30 years or so of researching that bread I ate in San Francisco at Fisherman's Wharf, I have scientific evidence that San...

8 comments

Dough sticking to banneton

When I first started to use a banneton a few weeks ago, I had no problem with the dough sticking. But almost every loaf now...

5 comments

Resizing a formula

Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book. The formula yield 5080 gr. I...

2 comments

Butteries - a Scottish delicacy - sourdough version help

Hi folks. I have not posted here yet but we've been making s/d for a while now and culturing other foods, brewing beer etc, so...

9 comments

How do improve oven-spring

Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...

Fresh from the oven

Fresh from the oven. Whole-wheat-honey-poppyseed-flax. Lovely flaxy nutty aroma.

3 comments

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