wholemeal dough - Sourdough

Admin 2010 November 6

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Lu

4 days 15 hours ago

I totally disagree. I've purchased sourdough bread all over the US and NO ONE comes close to Boudin Sourdough Bread. read more
Liz Bonsal

4 days 17 hours ago

I've read on some sites that the ratio's should be 50/50 flor to water and others say 100/50 f/w. Which should I follow? read more
Karljürgen

1 week 14 hours ago

I was just in the process of making an Auvergne Brick myself and thought to do an internet search.... Glad to find this! I was just at the... read more
Mariana Tudor

2 weeks 4 days ago

I'm having the same problem with my sourdough bread. Looks baked on the outside but has a wet feel inside. I also made banana bread had the... read more
Mike Alex

1 month 2 weeks ago

Is there a preferred starter to buy over the others ? read more
Ed Friday

1 month 2 weeks ago

Do you bake them on an oiled baking tray? The Hairy Bakers did it that way but a local, who used to know Dave when he lived here, told me... read more
Sadie Sofia

2 months 2 days ago

Would 1:2:2 be starter:flour:water? I had hooch between two layers as well and a really liquid starter so I just added a bit more flour. I... read more
Ubok-mfon

2 months 6 days ago

How about baking the bread on a silicone mat? How would this fare compared to baking paper? Asking. read more
Catherine

2 months 3 weeks ago

My husband used to be the pastry cook Baker upstairs with Lionel his name was Bob I was actually looking up to see if the bakery was still... read more
Dorothy

2 months 3 weeks ago

For the first time today I had this happen as well. The recipe for no knead bread says that after the 18+ hour rising time, place it on... read more