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I have made a few sourdough loaves over the past couple of weeks, but I can't seem to get a nice dark colour to them. Any tips?
Hi guys, I have a very beginner question: bread recipes call for up to 2 cups of starter per dough, and I can't get my head...
I have noticed in the last 3-4 weeks that my starter, a white starter at 100% hyrdation, that I keep in the fridge, is becoming...
I found last night that I didn't have the required flour for the bread I wanted to make, but had already got some starter out of...
I've been hanging around here for a little over a year now, and had finally despaired of ever making a good sourdough loaf. I had...
Hi, I have only been baking sourdough for a few months, once or twice a week, but I feel I really should be getting a good loaf...
Hey everyone, Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the...
I was just wondering what kind of effect, if any, the size of a loaf has on handling the dough, shaping, proofing and oven spring...
The literature I own on sourdough make reference to a proofing box to regulate the temperature accurately. does anyone use one?...
From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am...
