wholemeal dough - Sourdough

Admin 2010 November 6

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bomberns127

6 hours 55 min ago

Hi Sandra, always try and bake when your starter is most active, i bring on my starter in a 440gm glass jar which was bought originally... read more
Sandra

1 week 3 days ago

If my starter collapses, does it have to be fed to use or can I use it like it is? read more
raph

1 week 3 days ago

Good evening I have the same problem in read several posts what I learned is if the starter is to acidic it will eat up the gluten. I leave... read more
Wiggins

1 week 5 days ago

Geoff, Well, I must not have been paying attention in science class in high school because I violated the rules of scientific method by... read more
Wiggins

2 weeks 13 hours ago

Goeff, Thank you for replying. First, I'm sorry you have not been able to chef during all this COVID. I hope you are able to get back to... read more
Aussie Chef Geoff

2 weeks 14 hours ago

Hi Wiggins, I wondered if you've considered proofing the dough in the basket on the bench in ambient temperature and bakingdirectly,... read more
Janis Timlick

3 weeks 3 days ago

this happens to me on my sourdough rye as well. starts after 2 days, in cupboard , stored in a plastic bag. Only with the rye. I have begun... read more
Betsy Carey

1 month 1 day ago

I just made this sourdough bread and I followed Elaine Boddy's method which adds the salt to the water and starter. I don't think there's a... read more
24 hours?

1 month 4 days ago

I've always used my starter 8 - 12 hours after refreshing. If I leave it 24 hours after refreshing, won't it have deflated after its rise?... read more
Wiggins

1 month 1 week ago

Anyone? read more