dorisw

Joined: 2011 March 27

Interests:

making own sprouts, fermented things (kombucha, sourkraut, sourdough etc.), ballroom dancing, tai chi

Posts: 8

Comments: 31

Points: 47

Questions about Sourdough behaving differently

Hello everyone, have not been active here for a while mainly because I got away from baking. But recently resumed baking bread...

1 comment
Why bulk fermenting plus final prooving for sourdough bread?

My question in short: would just one rising period work for sourdough bread? I have been baking spelt/kamut/rye sourdough bread...

6 comments
Why Can't I get oven spring??? Help please...

I have been baking sourdough bread for about 8 months. My first few attempts did have oven spring, but also cracked a lot on the...

11 comments
Questions about rise and oven spring and degassing

I think I'll explain my procedure and tell you as I go where I have questions for my 40% spelt, 40% kamut, 20% rye bread: After...

2 comments
Working with two starters

I have gotten into using two different starters when baking, because each brings different qualities. Initially I used a starter...
Amazing Rye Starter "Superbug" is trippling!

Because my old spelt/kamut sourdough starter keeps producing bread that is still too sour for our liking, I thought I'll...

6 comments
How to produce less sour sourdough bread?

I grew up with mainly whole rye sourdough bread in Austria and appreciate these flavors. However, 30 years later, I am trying to...

18 comments
how does the ratio of sourdough starter / dough effect bread baking??

A hearty "Hello" to all ! I am sure glad I found you! A year ago I have made a few attempts at sourdough baking, not bad, not...

10 comments