About
So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...
Hi all, I am going to be creating an extremely small living area in the city soon, as our main dwelling will be our country house...
My starter smelled fine and bubbled when i kneated in more flour. I let it raise for 1 hour and it raised a little. Then i baked...
Hi, I have had a couple of recent experiences of dough sticking to the proofing linen and becoming very difficult to transfer...
Hi there everyone! I am a Pastry Chef and have a few years working in the industry, but I have only just started getting into...
With help from this forum, I have been able to get good results with the tartine basic sourdough recipe. Recently, I have been...
I'm relatively new to using a levain, but not new to bread baking. I used to use a bread machine for kneading (I have wonky...
Hi all. I was hoping to get some ideas on what has been going wrong with my sourdough. I got a starter going years ago, turned...
Hi there, I recently read that the amount of gluten in proper sour dough bread is so negligible that it is regarded as gluten...
I made up my dough as usual from my starter (which smells fine) and when it had risen to about twice the size I had a smell -...
