John

Joined:  2006 January 17
Location: 
Sydney, Australia
Posts
3
Comments
5
Points
10
About points

  • Not Sour after 48 Hours

    Hi All, I've been making loaves and baguettes essentially following with a simple formula with 60% hydration using about 35%...

    6 comments

  • Crustier Crust

    I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the...

    5 comments

  • Slowing Down the Process

    Hi, And thanks for creating such a great site. The videos in particular are great. I started making sourdough at home a couple of...

    6 comments