new_13 Oct 06 002 - Sourdough

Bill44 2006 October 13

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JP

3 days 4 hours ago

Hi Joanne, I found that my starter kept dying off, and eventually discovered it was due to chlorinamation in the tap water. I switched to... read more
Kbone

4 days 23 hours ago

You could try Suntralis Foods in Lonsdale. Store Location 7/61 O’Sullivan Beach Road, Lonsdale SA 5160 read more
Moriah Granados

1 week 1 day ago

I have read Manuele's instructions and I am so confused! How much of each percentage did you use? read more
AM

1 week 5 days ago

Sprinkle the shaped doughball with a generous amount of rice flour. I've never had a loaf stuck to the parchment paper if I did this which... read more
AM

1 week 5 days ago

Consider the extra water and flour that is being added to the autolyzed dough. You are probably exceeding the amount of water the flour you... read more
John D Barbarino

2 weeks 9 hours ago

Sarah Owens SOURDOUGH. She is a botanist and knows her ingredients. Great with a digital scale and some baking experience. it is about... read more
Patsy

3 weeks 2 days ago

These were pretty good looking loaves (though the edges of the ears are a little singed) coming out of the oven with nice crispy crusts... read more
Chris B

4 weeks 1 day ago

Greetings from Norwich! I've just pulled a variant of this recipe out of the oven - the loaf has a fabulous crust and lovely silky texture... read more
NiktheSourdough

4 weeks 1 day ago

I used to have the same problem, 500° recipe, but now I use a dutch oven/cast iron pot with lid. I only sprinkle flour on the parchment and... read more
Timothy J Dyer

1 month 4 days ago

My first, was going strong at 9 months before we moved interstate, was called Fidough (like Fido the cliche dog name) Nearly 2 weeks into... read more