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Hi All - I have been using an overnight retard in a domestic fridge a few time lately, but the dough, kept in a banneton and a...
Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...
Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...
I wonder sometime whether there is a reason - and what that reasoun could be - that most non-German sourdough bread-baking...
Hi All - I apologise in advance for using this forum as a shortcut ... I live in Thailand with an average temperatur of 30 C...
Hi there – A simple question to all you experts … When is a rye sourdough starter ready to be used without the addition of some...
