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Hi there - I am searching for some info regarding the crumb structure in SD 50% Rye/Wheat bread. Larger holes - more open crumbs...
Hello, this a first time post, I am maintaining a great starter, it is a natural, water and flour starter, kept in fridge and...
My Waffle iron died about 8 years ago, found a Belgian waffle iron at the thrift store. Made sourdough waffles today, added extra...
Hi all ^^ Been a member for 4 years and this is the first time I've ever sent anything to the forum :) My latest loaf: crust and...
Hey everybody... I have a question about crumb. I've been working with SD for about 3 months and I'm making some progress, but I'...
Hi all you specialist sourdoughers. I once saw a TV programme in which Declan from Cork produced what he called a "biggie" loaf...
Hi, Thanks for a great forum....just stumbled upon this today! I have just made my first ever starter this morning and was hoping...
I am quite pleased at this time.. There was a good rise and mild sourness that I have been looking for. However still I have no...
Hello everybody, First of all, I'm new in here and pretty much amazed that there's a whole community who shares my hobby of...
I've succeeded in getting a starter going and baking the bread but, every time, the crust turns out so hard I'm afraid I'll loose...
