#5 vermont retard crumb

HelenF 2012 September 27

<p>Complex and chewy crumb.</p>

Fave

Post Reply

Comments

Karljürgen

1 month 2 weeks ago

I have since made this twice more, so altogether an additional 100, 150, and 125g of water, this last time with stoneground rye. The... read more
Lu

2 months 2 weeks ago

I totally disagree. I've purchased sourdough bread all over the US and NO ONE comes close to Boudin Sourdough Bread. read more
Liz Bonsal

2 months 2 weeks ago

I've read on some sites that the ratio's should be 50/50 flor to water and others say 100/50 f/w. Which should I follow? read more
Karljürgen

2 months 2 weeks ago

I was just in the process of making an Auvergne Brick myself and thought to do an internet search.... Glad to find this! I was just at the... read more
Mariana Tudor

2 months 4 weeks ago

I'm having the same problem with my sourdough bread. Looks baked on the outside but has a wet feel inside. I also made banana bread had the... read more
Mike Alex

4 months 20 hours ago

Is there a preferred starter to buy over the others ? read more
Ed Friday

4 months 1 day ago

Do you bake them on an oiled baking tray? The Hairy Bakers did it that way but a local, who used to know Dave when he lived here, told me... read more
Sadie Sofia

4 months 1 week ago

Would 1:2:2 be starter:flour:water? I had hooch between two layers as well and a really liquid starter so I just added a bit more flour. I... read more
Ubok-mfon

4 months 2 weeks ago

How about baking the bread on a silicone mat? How would this fare compared to baking paper? Asking. read more
Catherine

5 months 2 days ago

My husband used to be the pastry cook Baker upstairs with Lionel his name was Bob I was actually looking up to see if the bakery was still... read more