DSC_0243 - Sourdough

southwesterly 2011 December 15

<p>60% kamut, 86% hydration - crumb</p>

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Frode Johnsen

3 days 7 hours 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

2 weeks 3 days 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

2 weeks 3 days ago

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

2 weeks 6 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

3 weeks 5 days 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

3 weeks 6 days 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

4 weeks 4 hours 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
Rob Clayton

4 weeks 10 hours ago

Seems to me the whole argument here is a semantic one. Does sourdough have to be sour? Depends who you ask. My own inclination is to think... read more
Rebecca Aye

1 month 1 week ago

HELP!!!! I started my Herman Sourdough Starter yesterday. Left in warm spot overnight as instructed. Stirred it and put in fridge -- boy... read more
Wiggins

1 month 1 week ago

Hard to imagine this much slumping is normal. read more