crumb_comp

farinam 2011 September 23

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

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Staff

2 days 12 hours ago

This may assist you: https://sourdough.com/posts/bread-flour-perth read more
martin_prior

1 week 10 hours ago

Thank you for your response. Yes I did contact Sinmag both in Malaysia and China. Both responded promptly unfortunately I guess this... read more
Staff

1 week 20 hours ago

Have you tried contacting sinmag direct: http://www.sinmag.com/ There is a manual here for what looks like a more modern version of what... read more
Staff

1 week 1 day ago

Sandra Holl's Sourdough Croissant Recipe from Floriole, Chicago by Leela on March 13, 2011 in She Bakes, She Explores, She Interviews, She... read more
Staff

1 week 3 days ago

Sandra Holl from Floriole, Chicago provides a number of tips for achieving the ultimate sourdough croissant: https://www.youtube.com/watch?... read more
Staff

1 week 3 days ago

A simple technique from Infermento Vivo on how to form a croissant: https://www.youtube.com/watch?v=O9QhVqfrvvk read more
Light_Work

2 weeks 3 days ago

Sounds like you may be overproofing the dough. If it will rise the first time it will work. I feed the levain about 3 hours before I make... read more
Nonfatlattegirl

2 weeks 6 days ago

I am using unbleached white flour. I feed it every 12 hours or so. I pour out the majority of the starter and then add 1C of warm water,... read more
Staff

2 weeks 6 days ago

What flour are you using? Give us more details about your method and the timing of each. read more
Light_Work

3 weeks 4 days ago

I make all kinds of starter, the last one was blueberry. I like to get organic grapes. Concords have different yeasts than champagne ones... read more

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