x070621ryecrumb1 - Sourdough Companion

nina 2007 June 27

<p>Here's how the rye crumb looked</p>

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Bianca Bowman

3 months 2 weeks ago

Temperature is always a difficult balance. Too cold and it doesn't rise well, too warm and it rises too fast and tastes sour. We live in... read more
Dave Burkett

4 months 1 week ago

I just pulled mine out of the fridge. Definitley Stinky Socks! Doesn't matter. I pulled enough off for 3 loaves tomorrow, fed all 4 jars,... read more
VsmLondhe

4 months 2 weeks ago

Hi. My loaf was also dense the last time (and first time) I baked one. My dough was really wet. And I baked it on a baking sheet. I have... read more
vhlondhe

4 months 2 weeks ago

Hi. What should I do with a lot of unfed starter? I made a large bowl fill. read more
tan

4 months 4 weeks ago

thank you for the recipe read more
Craig laidlaw

5 months 1 week ago

I have just come across this forum and are in the planning stage of building my own oven. I would love to get a copy of those blueprints if... read more
Randy

6 months 3 weeks ago

I have exactly the same problem with the gummy/overly tough texture and after seeing your replies I wonder if it isn't just how homemade... read more
Buzz

6 months 4 weeks ago

Hi, You don't say much about your recipe, but you may consider adjusting the hydration level of your dough. Most sourdough recipes are at... read more
Jibsman

7 months 1 day ago

Wow! I don't see any responses! I wish I could help, but I have the same issue, with my bread looking just like yours. It is great if I... read more
QMT

7 months 2 weeks ago

I know this is an old post, but lest anyone really believe that spit is the source of San Francisco sourdough's flavor, I wanted to share... read more