General Baking

<p>Bread and baking: From yeast breads to techniques</p>

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Comments

oldman

12 min 28 sec ago

One thing sourdough will teach you is patience. :-) It can take as long as two weeks for the microorganisms in your starter to reach... read more
oldman

35 min 3 sec ago

Are you slashing the dough before baking? Milk will give a softer crust because it has fat in it. But sourdough doesn't really need... read more
Fiddlerkelly

11 hours 47 min ago

Hello I am fairly new to this also. First time I tried it I used lain whit flour and tap water and it worked really well for about 3 -4... read more
argentinavsmexico

1 day 11 hours ago

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Kim O

4 days 7 hours ago

Hi there, I live in Sydney and source my flour by the kilogram from a local bakery that uses organic flour, in white, wholemeal and rye for... read more
james street

4 days 22 hours ago

Hi I'm experiencing a similar problem. If you figure out what happened please let me know! read more
oldman

1 week 2 hours ago

Hi. I'm new to the site and browsing, but the issues discussed in this post interest me. A starter is basically a colony of bacteria in a... read more
oldman

1 week 22 hours ago

I'm not crazy about the recipe you used. I wouldn't advise mixing baker's/active dry yeast and starter. It's not going to give you the... read more
oldman

1 week 22 hours ago

Are you feeding the starter with spelt flour, wheat flour, or a blend? Also, have you tried letting your dough rise overnight at room... read more
oldman

1 week 1 day ago

Packaged gives you experience working with starter, a known culture, and a better chance of avoiding the frustration that makes people give... read more

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