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If you put sourdough dough in refrigerator overnight to raise, does it effect the bread? It's a lot of time to have to prepare...
I have been experimenting with very long, slow rise times i.e. 12 hour autolyse then add very small amount of starter (flour in...
After trying for several weeks to make my first starter I'm getting rather dispirited and so I figured I'd seek help here in the...
People say you can't beat a good sourdough pizza. Until now I've made the workhorse loaf from seriouseats and made enough dough...
Hello all, This is my first post although I've been a stalker for a while. So I begin my autolyse as I elaborate my starter that...
My first post, so please be gentle. I grew up on the central coast of California, where I took for granted the unique flavor of...
Have you found a great bread recipe that uses commercial yeast and you want to convert it to one made with sourdough starter?...
I had to refrigerate my starter when I went out on business for a week. I came back and have been feeding it but it seems weak. I...
I've been struggling to get a starter started using the NYT cooking recipe. It seemed to get overripe too quickly so I started...
So given my love of bread I finally delved into the world of sourdough with the help of PH's book 'bread'... anyways... he says...
Cane banneton, bread proofing basket, for 1.2 to 2kg loaf. Bannetons are used as forms to raise dough. They create beautiful spiral...Read more
Hello! I just moved to a new town without any good sourdough bread, and so I decided to learn to make my own! I found a local bed...
Hello, My starter has been on the go for a week and I have been discarding half and feeding it every day for the past 5 days. The...
Leya from Romania has asked... I wanted to ask you a question about calorie calculation when baking products with sourdough. Not...
Hi all, I'm new to this game, but have been trawling through some blogs looking for answers to my questions and thought I would...
Am I doing some thing wrong, does all sour dough make crappy toast, it just doesn't brown, I guess it's due to the lack of sugar...
Sourdough Biscuits INGREDIENTS 1 cup flour 1⁄4 teaspoon salt 1⁄2 teaspoon baking soda 2 teaspoons baking powder 1⁄3 cup margarine...
If you are baking fairly regularly what size should your starter be? I've been using the ratios 4oz starter, 4oz flour, 4oz water...
Grab a cuppa and a piece of toast and sit back and listen to chef extraordinaire and STIR THE POTS, Jeremy Shapiro, talk with...
This would be an interesting project to be a part of &/or follow... The Sourdough Project Rob Dunn Lab | Public Science...
how would i describe bread for someone seeing it for the first time?
I tried to make the White-Wheat Blend (Ode to Bourdon) bread from the Tartine Book No. 3 by Chad Robertson. I used the King...
Hi again baked this loaf last night for breakfast this morning. Was still trying to achieve the ultimate thin but crispy crust...
(I hope I'm not replicating a subject here). We have come up against the dilemma of where to take our small wood fired sourdough...
Hi all, im new to this forum, im looking to build a semi comercial wood oven is their anyone who could give me some tips or...
