aacomp4

farinam 2012 February 28

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mattie

5 days 20 hours ago

I just started making starter 2 days ago. I used whole wheat flour and water in a glass mason jar coverd with a cotton towel. I removed... read more
Karenja

6 days 6 hours ago

Interesting thanks. I've come on here via Google as I have digestive issues but have found genuine organic bread and genuine soughdough OK... read more
Staff

6 days 21 hours ago

A lovely photoessay from Azelia's Kitchen on Slashing or Scoring your Dough: http://www.azeliaskitchen.net/slashing-or-scoring-your-dough/ read more
Staff

6 days 22 hours ago

Hi Singaporean Anon, Yes, swap out your flour for the most wholesome one you can find. Yeast and bacteria do generally come from the flour... read more
Juli

1 week 3 hours ago

Hi Lisette did u find anywhere in Pals that sold sourdough bread? I’m going there in two weeks time. read more
Pookah

2 weeks 18 hours ago

Would a 12 x 12 inch polished graniet floor stone be ok to replace an expensive baking stone? read more
mb

2 weeks 4 days ago

I have baked bread all of my life. I am no longer using wheat, but i can tolerate sourdough kamut. I dont understand your charts. Do you... read more
J.

2 weeks 4 days ago

Why do you use yeast? Wild-captured sourdough culture is the real deal; it produces more healing nutrients. Baker's yeast mainly makes air... read more
Gareth

3 weeks 5 days ago

I’m keen to try a sourdough variant for pittas. Instead of plain flour, could I use semolina for an alternative texture. I’ve a lot of... read more
Maui Artisan So...

4 weeks 14 hours ago

Hello Silverfox976, I’ve noticed in your recipe, you are working with high hydration. Anytime you are working with this type of dough , the... read more

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