gongoozler

Joined: 2011 October 3

Occupation:

Retired

Interests:

Sourdough baking, motor racing, woodwork, music, literature

Posts: 10

Comments: 43

Points: 43

Cracking Crust

I usually take my bread straight out of the oven and place it on a wire rack to cool. The "music of the bread" (loud crackling...

1 comment
More on salt ...

I’ve made bread for many years using bakers’ yeast and have always followed the original instructions I was given which involve...

4 comments
When to add salt?

I have just been watching a video of Robin Thomson making sourdough at the Beshara School: http://www.youtube.com/watch?v=...

15 comments
Drying and restoring your starter

I have recently returned from an 8-week visit to the USA. When I did the same trip last year I took some starter with me and used...

3 comments
Why make high hydration dough?

It seems that most artisan bakers these days aim to create a very slack dough, often using stretch and fold techniques instead of...

4 comments
I'm puzzled

I recently made two loaves at an interval of about three weeks. Both were made using identical ingredients (mainly Wessex Mill...

4 comments
Strange starter behaviour

I’m hoping one of the more scientific types here might be able to explain the strange behaviour of a new starter I’m trying to...

5 comments
Home-made proving cabinet

When I returned from San Francisco recently I brought with me a packet of “Mr Bakers Sourdough Starter” purchased in the Cable...

1 comment
Hooch - stir in or throw away?

I normally discard it, but is there any scientific basis for either practice?

4 comments
My well-travelled starter

Hi, I’m new here although I have been reading this forum with interest for some time. I live in the small village of Clun in...

3 comments