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Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that...
I have been using an autolyse and delayed stretch and fold technique. I roughly mix the starter, flour and water and leave for 30...
My first couple of loaves split and tore well beyond the slashes I made in the dough. For my most recent loaf I filled a pan with...
Super happy :)
I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...
For my latest loaf: 170g 50% hydration starter 500g Bakers flour 320g water 13g salt Mixed without saly and left for 30mins...
My latest questions... I am getting a reasonable dough consistency after first fermentation I think. In terms of shaping I...
For my latest loaf 160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt I mixed it roughly and left...
If I am just making one loaf, since it doesn't need to be cut, can I put it straight into the prooving basket and give it one...
I was given a sourdough starter by a friend who bakes bread regularly. It was a potato and sugar based starter that I have...
