Rustico Bakery - Sourdough

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Australia

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Comments

Lu

13 hours 26 min ago

I totally disagree. I've purchased sourdough bread all over the US and NO ONE comes close to Boudin Sourdough Bread. read more
Liz Bonsal

15 hours 23 min ago

I've read on some sites that the ratio's should be 50/50 flor to water and others say 100/50 f/w. Which should I follow? read more
Karljürgen

3 days 12 hours ago

I was just in the process of making an Auvergne Brick myself and thought to do an internet search.... Glad to find this! I was just at the... read more
Mariana Tudor

1 week 6 days ago

I'm having the same problem with my sourdough bread. Looks baked on the outside but has a wet feel inside. I also made banana bread had the... read more
Mike Alex

1 month 2 weeks ago

Is there a preferred starter to buy over the others ? read more
Ed Friday

1 month 2 weeks ago

Do you bake them on an oiled baking tray? The Hairy Bakers did it that way but a local, who used to know Dave when he lived here, told me... read more
Sadie Sofia

1 month 4 weeks ago

Would 1:2:2 be starter:flour:water? I had hooch between two layers as well and a really liquid starter so I just added a bit more flour. I... read more
Ubok-mfon

2 months 2 days ago

How about baking the bread on a silicone mat? How would this fare compared to baking paper? Asking. read more
Catherine

2 months 2 weeks ago

My husband used to be the pastry cook Baker upstairs with Lionel his name was Bob I was actually looking up to see if the bakery was still... read more
Dorothy

2 months 3 weeks ago

For the first time today I had this happen as well. The recipe for no knead bread says that after the 18+ hour rising time, place it on... read more