DSC_0331_0187 - Sourdough

southwesterly 2012 April 19

<p>my sourdough, my cheese, my sauerkraut</p>

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BarNone

5 days 7 hours ago

Crumb is just fine but crust is well, CRUST even hard to cut. What to do? read more
Karen K

2 weeks 4 days ago

I had this same problem with brown rice flour. But my kitchen can be hot in summer. I’ve washed them thoroughly and I think I’ll keep them... read more
Anonymous

3 weeks 2 days ago

So is this really quinoa dough? How much % is the quinoa in this recipe? read more
Terrie

4 weeks 1 day ago

Riz: Most likely you are proofing your dough too long. Firstly, try getting more sourness by retarding your dough in the fridge for 24... read more
Terrie

4 weeks 1 day ago

I agree with Tero that a robust starter can live and mature in the fridge. Mine is about 2 years old, created with the window open to a... read more
michael Jj

1 month 21 hours ago

Ok, this post has been dormant for a long time. I get that but perhaps there is still interest out there. I'm wanting a set of stones for a... read more
Riz

1 month 2 days ago

Hi, I am in a bit of a dilemma. I’m not getting enough oven spring for my sourdough. Don’t have a Dutch oven. I use steam. Oven temp is 240... read more
Christin

2 months 1 week ago

Last night i sliced to pieces of my brioche, buttered the outside lightly, smeared almond butter and raspberry jam and toasted like a... read more
Christin

2 months 1 week ago

I am new to sourdough but was an avid baker before I found out the sugar attached to gluten causes me all kinds of problem. The yeast eat... read more
SlackerJohn

2 months 1 week ago

It is the same as GladBake. Handy when baking in a tin, as it stops the bread sticking to the tin. read more