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I've been expanding a dormant starter over the last couple of days, I've noticed a slight alcoholic smell, that I haven't noticed...
I've been trying to achieve the large extended holes in my bread. Using Dan Lepards recipe he say's to achieve this you need to...
Does sour dough increase the nutritional value of bread?
After 3-4 days my Sour dough becomes very hard - it's great to toast but hard to cut. I've bought Rye sour dough and it also goes...
I found this piece on the internet the other day and felt the first paragraph sumed up for me why I enjoy making bread. Thought...
Followed a similar method as before using 1 cup of beer, teaspoon of bread improver and straight from fridge to proving basket...
Hi All, I've successfully created a couple of loaves after 1 months break. Driven by the bland taste of most of the bread bought...
I've bake a few loaves and i'm getting the hang of the process. I did a couple of loaves today and feel the balance of yeast...
Please check my blog of yesterday's Sour Dough bake at http://www.barry1.bigblog.com.au welcome any comments and advice. Thanks
I baked a sour dough a couple of weeks ago(which the doe was fermented in the fridge overnight). The taste seems to be far...
If the recipe calls for 3 cups of starter and I've got 1 cup of cold starter in the fridge whats is the best way to get it to 3...
I expanded my starter last night and this morning mixed all the other ingredients to make sour dough but I forgot to hold some of...
The main problem I'm having is after the second proof. I'm doing the second proof in a 20cm round colinder lined with a cloth...
Once you've got the starter to the cappacino effect is it time to feed with more flour and water? How to I attach pictures?
Iv'e made my first sour dough a couple of days ago using a starter of 1 cup water 1 cup rye flour. Many recipes say to leave the...
