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Or think I've learned... First lets start off with a huge "Thank you" to every one here. 1. Autolayze for 30 to 45 minutes = good...
Hi folks, Now have a very lively culture brewing in too many jars and taking up too much space in a fridge that is very petite. I...
Food cost today is incredibly high. I wonder of ways on how to economize by knowing how to bake and cook at home. I think baking...
I really would like to buy some bannetons as I think my husband is sick of floured tea towels and colanders everywhere and I...
Thanks for all the wonderful photos over the last couple of days, beautiful! Just a note that there is now an easier way to...
I don't understand why this happened. I prepared the dough and baked it same as usual. I didn't score deeply enough to break up...
Hi everyone, I am new here, and new to sourdough! I have been making bread for years, using commercial yeast... but a couple of...
Many years ago, I used to make a fairly successful 100% wholegrain rye. The recipe called it a 'russian sourdough', and it was a...
Hello there This is my first post on this fabulous forum, and because last night I made some rocking Wholemeal Sourdough Hot...
Just had my fifth attempt and still producing flat objects like large Jiffy bags. The taste is OK but the appearance is...
Hi, when I prepair my kamut bread I let it rise for 24 hours. How long could it rise at maximum?
After 30 years or so of researching that bread I ate in San Francisco at Fisherman's Wharf, I have scientific evidence that San...
Hello. MY daughter and I have been watching The Princess & The Frog. It's set in New Orleans. There is a lot of Beignet...
Hello everyone, I was hopeing that some one could recommend a good supplier of whole grains for milling and bread production in...
Hi everyone, I've been baking wonderful sourdough bread for nearly a year now. The unbleached white bread flour (protein 11.8%) I...
We had 18 guests and more than 30 carollers over on Christmas Eve. A sampler of dinner served. Didn't manage to take all the food...
A hearty "Hello" to all ! I am sure glad I found you! A year ago I have made a few attempts at sourdough baking, not bad, not...
That Wonderful San Fransisco Sourdrough Taste!!! I've been trying for a year...of daily starter feedings, ineffectually... and...
How do our members bulk ferment with proofing boxes (28-29C)? I recently started using one, and I'd like a concensus of opinions...
Ciabatta has finally become a popular bread in Trinidad ( a small island in the caribbean) . We have a family owned business...
Hi, Everytime I bake a dough in my microwave, I dont get the sponge effect. Rather it becomes crispy. Can anyone please tell me...
Whenever I want to bake a bread without a tin the dough does not hold it's shape during rising. I use 1 cup 100% hydration...
I am new at baking and i am looking to create my own sourdough 100% dark as night "ruislimppu" ;) Since i find most rye breads...
This is my first post here... I'm new to sourdough breadmaking, and absorbing everything I can from this wonderful site, so there...
I though I stop by and drop quick "hello" Hope everyone that knows me around here is well and enjoying life Myself I been bussy...
