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Hi everyone, I have been baking sourdough for about 4 months now, after a bit of experimenting which is the best way to bake it,...
I mixed up a starter (1 cup flour, 1 cup water, and cheated by adding a pinch of yeast) last week. The first day it got all...
This formula is from Hamelman's Bread. I have modified the formula slightly. The hydration has been upped to 78%. I left out the...
Hello there This is my first post on this fabulous forum, and because last night I made some rocking Wholemeal Sourdough Hot...
I grew up with mainly whole rye sourdough bread in Austria and appreciate these flavors. However, 30 years later, I am trying to...
Hi everyone, I've been baking wonderful sourdough bread for nearly a year now. The unbleached white bread flour (protein 11.8%) I...
Hi everyone, I am new here, and new to sourdough! I have been making bread for years, using commercial yeast... but a couple of...
That Wonderful San Fransisco Sourdrough Taste!!! I've been trying for a year...of daily starter feedings, ineffectually... and...
How do our members bulk ferment with proofing boxes (28-29C)? I recently started using one, and I'd like a concensus of opinions...
I thought I'd share the plans of my proofing box with our forum members, it keeps a temp range of 0.4F degrees. I use a 60W bulb...
