All Purpose wheat 2 2012 023

DVTO2 2012 March 8

<p>First Pane Francesa effort</p>

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Owen_Dublin_Ireland

16 hours 1 min ago

Hi, So you named yours as well? Hehe! I read earlier that a warmer place is better and someone mentioned that beside your wifi router is a... read more
shadschahine

17 hours 48 min ago

Hey! I'm in a similar situation as you! I've increased the temp of my water as i've been told but i'm still finding little rise. I've put... read more
Paul Jones

2 days 5 hours ago

I found your post cause I just had Helga's Sourdough!!! and wondered if anyone else noticed. It is not sourdough, its nothing like... read more
Frode Johnsen

1 week 1 day ago

Hello I have the same "problem" wIth moist inside and crispy outside. Mine is almost sticky. I use 1000 g wholewheat, 770 g water, 20 g... read more
Ian Dobson

3 weeks 1 day ago

Slumping sourdough. For about one year I contiually produced a sourdough discus whenever I attempted baking. The tasted ok but a bit too... read more
Matad

3 weeks 1 day ago

How You set Steamoven, you start from cold oven , how much steam you set ? read more
Swissconnie

3 weeks 3 days ago

I have found success with mine by simply wrapping it loosely in a clean towel and keeping it in the same cast iron vessle that I used to... read more
Alan Rhone

1 month 1 day ago

I have experienced the same in the past. Try final shaping and put in the banneton and then straight into the fridge (place in a plastic... read more
Alan Rhone

1 month 1 day ago

I agree on the naming. My own starter produces lovely flavourful bread but it is not sour. The smell of the starter is clean and fruity. I... read more
Andrew Lale

1 month 2 days ago

'Sourdough is wild yeast or natural yeast oppose to what you purchase in the market.' There is no such thing as 'unnatural yeast'. All... read more