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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...
Followed a similar method as before using 1 cup of beer, teaspoon of bread improver and straight from fridge to proving basket...
Hey, I'm the newbie and need to ask a few questions about sourdough. First let me say I have successfully started a starter and...
G'day everyone I'm new to the sour dough world.Can anyone tell me if a starter can only be the same amount of flour and water or...
