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I have been making white spelt sourdough Bao. They taste great! However. I have a problem. I steam them for 20 mins, but they...
hey guys, My name is valvanite/reece and ive been a chef for close to 10 years, At this current time im 25 and have been head...
Good little article on more research on sourdough and health. http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080707/...
The quality of ingredients have an inevitable reflection on your final product? The question is when have you gone too far? I...
hi all, I'm now doing the bread for my restaurant, and am having some issues getting the gas ovens to perform at the volume i...
Hi Everyone, These recipes don't exactly fit with the definition of sourdough agreed upon here, but as examples of spontaneous...
Well I know this is a sourdough forum but I was just curious since I was reading something about baker's yeast production. I know...
I know a lot of people have different opinions about starting their sourdough cultures. Some people use fruit to start off while...
This discussion looks at issues surounding flour additives added to flour before the baker receives it.
Microflora analysis of my starter. I never intended for this analysis but I was quite thrilled when it was provided. Originally I...
