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Does sour dough increase the nutritional value of bread?
Hi there! I have just moved from Tasmania back to NZ and once again I am having difficulty finding some decent flour. In Tassie,...
Hello I have taken some great advice and used Sourdoms recipe and hints and my starter is looking fantastic. I used 100g of...
After 3-4 days my Sour dough becomes very hard - it's great to toast but hard to cut. I've bought Rye sour dough and it also goes...
I found this piece on the internet the other day and felt the first paragraph sumed up for me why I enjoy making bread. Thought...
Hello everyone! I am a very new SD maker and as yet have not started on my 'starter'. I bought today some freshly milled whole...
In proving the dough for direct yeast and levain/yeast dough I have been ensuring that the dough is at 24-28 deg C at the start...
Had some success making sourdough in my ceramic BBQ. Here is a link to a pic: http://picasaweb.google.com/home?tab=nq .....
Unfortunately, I cannot seem to find good bread flour that has a protein content over 11% (looked for Laucke, cant find anything...
I made my first sourdough loaf yesterday, from a stiff starter than I began a little over a week ago following a recipe from a...
