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<p>Advanced techniques and professional discussion</p>

Yeast/Bacteria Source

I know a lot of people have different opinions about starting their sourdough cultures. Some people use fruit to start off while...

16 comments

Flour Additives

This discussion looks at issues surounding flour additives added to flour before the baker receives it.

17 comments

microflora of my starter

Microflora analysis of my starter. I never intended for this analysis but I was quite thrilled when it was provided. Originally I...

6 comments

Life Span of Yeast Organism

Does anyone know the typical lifespan of a yeast organism in baking? I am also interested in knowing if sourdough yeasts and...

24 comments

drying starter for storage

I'm going to be moving interstate shortly, and will be without a fridge or the means to feed my starter (or sourdough, i get...

5 comments

effects of extended autolyse

This last week I've been trying the Gosselin extended autolyse. I mix up flour and water and let it sit cool for 12 hours. While...

21 comments

Glossary of Baking terms

Graham beat me to the suggestion, however, I've been thinking for some time that we should start a thread to complie a glossary...

177 comments

Parbaking sourdough, what do you reckon?

Check out this article about the new wave of ARTISAN-STYLE breads in the states. Has anyone tasted this type of bread? http://...

2 comments

Cutting to control expansion

I thought I'd post this topic as it did arise in another thread. Some bread made today exhibits the practice clearly. Below; two...

5 comments

Refrigeration in Sourdough

If I may, where does the application of refrigeration to a dough fit into this paradigm? Refrigerating a sourdough is a newer...

59 comments

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