crumb_comp

farinam 2011 September 23

<p>Hydration comparison with varying wholemeal content</p>

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larrikin

16 hours 1 min ago

I am fairly new to sourdough. My first three batches were acceptable, but not great. Like some other posts, my crust gets too hard and does... read more
Rfox2014

4 days 3 hours ago

Did you bake in a dutch oven? I recommend you read up more on sourdough making. There is an excellent book called “flour, water, salt,... read more
Rfox2014

4 days 4 hours ago

Very nice! Looks to have an open crumb read more
Staff

4 days 19 hours ago

Nice work, ChrisO. read more
Steve Galchutt

6 days 14 hours ago

Buba Bubblehead ...he's da bubblemister! read more
Fiddlerkelly

1 week 1 day ago

I am using a receipt that a guy from England had put on Youtube . In that recipe you have400 gms of flour, 230 gms of water, 160 gms of... read more
PaulOkere

1 week 2 days ago

We have two moisture plus ovens at present, and we had two in our previous house for about 4 years. My partner bakes sourdough about every... read more
Dale Schneider

1 week 4 days ago

Preheat a cast iron skillet on a rack under the one your bread bakes on. Microwave 1-1 1/2 cups water to boiling. Pour water into skillet... read more
SlackerJohn

1 week 6 days ago

I'd be looking at your baking temperatures. The longer you bake for, even if not at VERY high temperature, the thicker (and harder) will be... read more
SlackerJohn

1 week 6 days ago

In high temperatures, bulk ferment can be as little as two hours. Ditto for proving. Second prove is sluggish because the dough has lost... read more

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I've made a board game!