About
I generally use Kosher salt for cooking with and have been using that for baking with too. I've been wondering if the courseness...
Why suddenly is the top crust coming off my loaves of bread after baking. This never happened before?
There is a post somewhere here on the forum where a woman was asking for a gluten free sourdough recipe. Well I was online...
Help! The bread smells and tastes good but is far too heavy. What am I doing wrong? It seems to take a long time to proof but...
Hi everyone, We're new to baking and very happy to have discovered the Sourdough Companion - so inspiring and helpuf! We've been...
I had my first disappointment in a while yesterday. :( My starter seemed to be pretty sluggish and didn't respond as I have been...
I began a starter almost two weeks ago following methods on this site, except for the rye flour. I used a 50/50 white and whole...
Hello - I'm new at posting here, although I have been reading the recipes and studying the forum for a while. It's taken me at...
Or think I've learned... First lets start off with a huge "Thank you" to every one here. 1. Autolayze for 30 to 45 minutes = good...
Hi, I've got a starter successfully bubbling away (I'm feeding it twice a day and it doubles in size for each feeding and is full...
