DSC_0243 - Sourdough

southwesterly 2011 December 15

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

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Catherine

3 weeks 3 days ago

My husband used to be the pastry cook Baker upstairs with Lionel his name was Bob I was actually looking up to see if the bakery was still... read more
Dorothy

3 weeks 6 days ago

For the first time today I had this happen as well. The recipe for no knead bread says that after the 18+ hour rising time, place it on... read more
Peach

1 month 1 day ago

I appreciate everything you had to say. Being from California I believe that sourdough should have a sour flavor. This is the reason I eat... read more
Mike R

1 month 2 weeks ago

That is a total myth! Sourdough predates San Francisco by thousands of years. My east coast sourdough is every bit as good as San Francisco. read more
abc

1 month 2 weeks ago

Shape the dough earlier. This is caused by scoring too deep in relative to the dough strength. read more
Nicholas Paulsen

3 months 4 days ago

You won't get the flavor unless you use a starter from San Francisco. The sour flavors come from lactic and acetic acids produced by... read more
Lisa Bresnahan

3 months 6 days ago

In my experience, after leavening any type of sourdough recipe with baking soda, cakes, biscuits or English muffins, allow the finished... read more
Abhi_Mahant

4 months 2 days ago

Diatomaceous earth can be used to keep bugs away. read more
Abhi_Mahant

4 months 2 days ago

Yes, also to prevent it you can start the starter development with pineapple juice, lemon juice, etc. read more
ZShort7

4 months 1 week ago

I am concerned the flour left in the cracks would promote bugs seeking out food...ants or roaches. Anyone else have this problem? read more