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http://sourdough.com/recipes/best-ever-pizza-dough-no-oil-so-hard-handle A revision to the recipe above making it so easy. No oil in the...Read more
<p>todays bread and buns </p>
<p>2nd attemp, much prettier.</p>
<p>Mondays Bread</p>
<p>Sundays Bread</p>
<p>same recipe, fridge retard after shaping and fridge retard bulk ferment.</p>
Success.......is it ? or a bit of a disaster, the forgiving sourdough always tastes good no matter what. Just a heads up...........When you...Read more
As a reasonably new sourdough bread baker, with millions more to learn and understand, I have learned the attributes and...
It's me again............sorry !!! When a recipe stipulates to stretch and fold very rarely does it tell you how many times to do...
<p>My well fired chocolate sourdough. </p>
Please help with two things. 1. What makes good oven spring ?? especially what gets that great wide opening where a loaf has been...
<p>ready sit for 2 hours then in the frifge overnight</p>
<p>ready to shape</p>
<p>second S & F.chocolate sourdough</p>
<p>before first S & F</p>
