italian sd - Sourdough

Panevino 2008 March 15

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SourdoughSA_

6 days 9 hours ago

Hi hi......notmally when my sd doesnt rise a lot in the oven....then i know my proofing was to long....so now i normally proof only about... read more
SourdoughSA_

6 days 10 hours ago

Hi Hi......amazing brioche.... I just need your opinion on something. I also like to first form the dough and then work in the butter,... read more
SourdoughSA_

6 days 10 hours ago

Hi Hi SarahSourdough, Can you maybe pass me the recipe and method you followed.....it can be something small i think... read more
Percentages of flour

2 weeks 12 hours ago

Hi Manuele Sorry to be late coming to this, and that I might be reading your method completely wrong! I want to try your method but I am a... read more
David Chapman

2 weeks 5 days ago

Hi Riz I make my sourdough bread in a very similar way to yourself. May I suggest some slight alterations for you to try? First off, try... read more
SourdoughSA_

2 weeks 6 days ago

Hi.....normally when i autolyse, i only use the flours and hydration, so that the hydration can start to break down the flours and gluten... read more
BarNone

4 weeks 19 hours ago

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

1 month 1 week 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

1 month 2 weeks ago

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

1 month 3 weeks 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