P1020094 - Sourdough

JohnD 2008 December 1

<p>Irish Wholemeal</p>

Fave

Post Reply

Comments

Fiona Chandler

3 weeks 6 days ago

Hi Konstantinos, Thank you so much for your reply :-) Since I posted last week, I've spent some time discarding and building my starter... read more
FlourStories

4 weeks 2 hours ago

Hi Fiona, Firstly welcome to the forum! Hope you will find all the answers you are searching for. I feel your frustration, so let's see if... read more
tjlsmith25

1 month 1 week ago

I call mine Huey Lewis cus he gives the power of loaf. read more
JP

2 months 1 hour 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

2 months 1 day ago

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

2 months 5 days ago

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

2 months 1 week 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

2 months 1 week 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 months 1 week 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

2 months 2 weeks 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