DSC_0375_0208 - Sourdough Companion

southwesterly 2012 April 19

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Randy

1 month 2 weeks ago

I have exactly the same problem with the gummy/overly tough texture and after seeing your replies I wonder if it isn't just how homemade... read more
Buzz

1 month 2 weeks ago

Hi, You don't say much about your recipe, but you may consider adjusting the hydration level of your dough. Most sourdough recipes are at... read more
Jibsman

1 month 2 weeks ago

Wow! I don't see any responses! I wish I could help, but I have the same issue, with my bread looking just like yours. It is great if I... read more
QMT

2 months 4 days ago

I know this is an old post, but lest anyone really believe that spit is the source of San Francisco sourdough's flavor, I wanted to share... read more
pats

2 months 2 weeks ago

I'd like to bake my bread the same day as I make it. Can I bake it? Once in the banneton can it rest and rise then put it in a pre heated... read more
Shirlene Blok

3 months 1 week ago

Google sourdough starter recipe ...it should just be flour and water that you let ferment. You keep some for the next batch. read more
Marcy Grote

3 months 1 week ago

The beneficial effects of fermentation is a minimum of 8 hours to metabolize the phytic acid, then the next few hours of fermentation are... read more
Ruth E Frank

3 months 2 weeks ago

I would love to have that bread recipe. It looks amazing and hard to believe that it is gluten free. I have just starting to make gluten... read more
Kathy Mazel

3 months 2 weeks ago

Thank you so much for this post. I appreciate it greatly! It answers so many of the questions I had... I thank you and my family thanks you... read more
CindyClarkk

3 months 3 weeks ago

I could be wrong but I think Welsh sourdough was originally oat-based. And I'm talking about ancient sourdough starter. I suspect the... read more