Sourdough Baking

Sourdough bread making!

Over-proofing?

How can I tell if I'm over-proofing?

2 comments

60:40 Starter?

I've read online to use a 60:40/flour:water mix when feeding my starters. It seems too thick. I"ve been nursing two cultures...

11 comments

Changing from yeast to starter

Hi, I would like to switch from yeast to starter in bread recipe Is there a formula for that? Thanks Avital

2 comments

Does my scoring have a problem ?

Here is my SD bread . 30% of whole wheat flour was mixed in. When I bake a loaf at home, same problem happens all the time. Less...

11 comments

crumbly bread

I am fairly new to sourdough, my bread has great flavour but the texture is a bit cake like or crumbly, any suggestions?

6 comments

water:flour or flour:water

Is it more proper when mentioning ratios to use water:flour or flour:water. I seem to remember the former, but see a lot of...

1 comment

sourdough croissants

sourdough croissants

I have made these sourdough croissants many times - adapted from a recipe I found in Le Cordon Bleu Home Cooking for normal...

6 comments

Dough Not Rising

Hello Everyone This is my third time trying to bake from my culture. I made it according to Nancy Silverton's "Breads From the La...

4 comments

sourdough crust

Any ideas on how to soften the crust on my simple sourdough round loaf? I rise it in a banneton, start it out on a tile at 500F...

7 comments

SOUR sourdough

My first post, so please be gentle. I grew up on the central coast of California, where I took for granted the unique flavor of...

54 comments

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