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Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from...
Hi, I was learning how to make sourdough loaves about 4 years ago when life got in the way and I have up my hobby. However, now I...
With help from this forum, I have been able to get good results with the tartine basic sourdough recipe. Recently, I have been...
Shao Ping alluded to a way to test a flour for how much water is needed to achieve a good dough consistency. The lovely part is I...
Hi, all :) Been following this forum for a few days and LOVE IT! What a terrific site! Please keep it up. Have some questions...
I have just learned, much to my great disappointment, that the world is flat. I can clearly see my mistake now. I had thought...
I have been baking successful gluten free bread for a while now ( http://www.recipesforliving.info ) and finally decided to take...
https://docs.google.com/open?id=0B2zw35Ej4VtvOGM1ZmVjZDItMDMzMS00NTY2LTg... Greetings all, This link should take you to my Google Docs page...Read more
I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...
<p><span>Jay and Rob scale and round a beautifully structured dough. The<br /> fantastic texture is largely...
