Sourdough Baking

<p>Sourdough bread making!</p>

Picture of Albino Crust

Sorry, I didn't see the photo link in the original post.

Albino Crust

I just made four loaves of sourdough white bread. It rose like crazy in the bulk rise and pretty well in the bannetons. I...

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Toasting

Hi Guys & Gals, If we want toast we have to use a grill that is part of our electric Oven. I feel that this is an rather...

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Crumb

Dear dudes/dudettes, I'm relatively new to the art of sourdough bread baking - have made about 5 loaves. I'm a long time fan of...

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PROBLEM TRANSFERING FROM BANNETON TO DUTCH OVEN

I'm having a hard time transfering my dough from the banneton to the heated dutch oven without collapsing or misforming the loaf...

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NEW KITCHENAID MIXER

I just bought a new KitchenAid Professional 600 mixer. I've never used one before. My first loaf is in its bulk rise, but I fear...

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First ever sourdough bake off- tips for next loaf, especially convection oven temperatures for different types of loaves

My first sourdough loaves

I am quite happy with my first ever loaves of sourdough. The white loaf I made I'm particularly happy with- it tasted as good if...

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Observations & working with whole wheat thanks to new grain mill

Hi all I've been making some pretty decent bread recently using.. - a basic masterstock style starter - white flour at 12%...

Starter Types

Hi everyone. In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and Liquid. Both produce...

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New banneton stock has arrived!

New banneton stock has arrived! https://www.facebook.com/SourdoCompanion/photos/a.10150952927881376.426527.37052771375/...

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