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I've been adding a cup or so of spent barley to each loaf, left over from mashing home brewed beers. This adds a wonderful taste...
That Wonderful San Fransisco Sourdrough Taste!!! I've been trying for a year...of daily starter feedings, ineffectually... and...
How do our members bulk ferment with proofing boxes (28-29C)? I recently started using one, and I'd like a concensus of opinions...
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...
I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature...
How can I tell if I'm over-proofing?
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...
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...
