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1. Dough does not rise as expected while bulk fermenting

   ... will affect the rate of reaction. The time lines that people publish are those that work for their particular starter and conditions ...

   Aldox62 - 2013-02-24 07:37 - 3 comments

2. Refrigeration in Sourdough

   ...   Back to the topic people! - for the record my only vice is fermented. Refrigeration does not ... the same baking process and it gets confusing. But plenty of people are familiar with the term 'Mother' and if that is how they came to ...

   Panevino - 2009-12-06 22:02 - 59 comments

3. using firm starter in liquid/batter starter formula

   ... run starters commercially for 20 years, I think sometimes people get caught into the details, and it does seem quite complex when you ...

   Maverick - 2009-03-13 07:44 - 4 comments

4. Dan.. Oh Dan

   ... be fairly pragmatic in his proofing timings, suggesting that people adjust the time required to the temperature that they are using. I ...

   lightningbolt - 2006-09-07 06:56 - 5 comments

5. Help - dough too wet!

   ... info and photos were great.  Another question...what do people think about using a tin to help produce a higher loaf?.  Thanks again ...

   rwhelan - 2010-09-03 17:11 - 6 comments

6. Problems with the recipe from Nourishing Traditions

   ... having are discouraging. A liter of sourdough is a lot. Most people use much less. Good luck Mariah reply ...

   sourdoug - 2011-03-05 18:04 - 13 comments

7. Relationship Rewrite Method Reviews (Consumer Reports 2024) Does It Really Worth The Money? Must Read

   ... the right emotion and correct memory.   You can let people know that you have meaning to each other, that your love is "kind", and ...

   nylaaazaara - 2024-04-24 22:11 - 0 comments

8. is this alright?

   ... starter, add ½ c. water and ½ c. flour." (I realize most people on here use weight instead of volume, but I've seen enough recipes like ...

   vitalgirl - 2011-07-19 23:18 - 5 comments

9. Companion Bakery - We Need a Baker!

   ... until May 2012. We did try out a number of qualified people but ended up training someone with no previous sourdough bread making ...

   Graham - 2010-12-31 17:42 - 10 comments

10. Sourdough - inconsistent results

    ... you can use all wholemeal flour as your feedstock, many people use it as a proportion at maybe 20% of the total flour used at each ...

    tony873004 - 2015-03-02 22:52 - 10 comments

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