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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...
Hello I have been baking sourdough for a year now. I've been through a lot of trial and error by myself from a starter given by a...
After 30 years or so of researching that bread I ate in San Francisco at Fisherman's Wharf, I have scientific evidence that San...
When I first started to use a banneton a few weeks ago, I had no problem with the dough sticking. But almost every loaf now...
Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book. The formula yield 5080 gr. I...
