DSCN0685.jpg - Sourdough

Admin 2005 July 5

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Riz

1 month 8 hours 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
SlackerJohn

2 months 1 week ago

What's in it? read more
Mary Ann Boehm

2 months 1 week ago

That is one big kombucha mother. You can cut it down to a reasonable size and make your own kombucha - it's easy, but you'll need some good... read more
scottl

2 months 2 weeks ago

Many thanks! I think I'm coming close to fixing the issue, which has been a process of learning more about sourdough-ing and figuring out... read more
Staff

2 months 2 weeks ago

Difficult to know without knowing more about your process. But because you were previously getting good results, a change in flour quality... read more
Cathy Katin-Grazzini

2 months 2 weeks ago

Paul Okere! Your comments are very helpful! Would you share a little more info on your 2nd hand commercial steam oven? Brands? Sources?... read more
Michael Spiegler

2 months 3 weeks ago

We buy sourdough bread that has come to the supermarket frozen and they defrost it. Can the bread now be refrozen? read more