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mold on sour starter

by sourdoughmarie
3
comments

Hi, new to this board. I have been making sourdough with Alaska sourdough (supposedly from the Gold Rush days). Recently, I have relocated and my starter h... read more →

updated 5 years ago
5
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Hey Danubian, JohnD, and others...I didn't want to take up Della's space on molds, but you guys were actually getting into very detailed stuff about sourdo... read more →

updated 5 years ago
41
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Anyboby know how much diastatic malt is the right amount - what percentage, etc. I'm not interested so much in it's taste as I am in it's work ethic. M... read more →

updated 5 years ago

Retardation

by Panevino
2
comments

I have a question (oh no!!). I'm seriously thinking about getting a walk in cooler to retard my doughs. I've only ever retarded my doughs in the home and... read more →

updated 5 years ago

Flour question

by Normbake
7
comments

Is Chembake still here, if he is could he please tell me what the difference's are with T55 french flour and some plain aus flour unbleached. (White Wings)... read more →

updated 5 years ago
34
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Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of rye bread formulae that ad... read more →

updated 5 years ago
3
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Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic books out there that tou... read more →

updated 5 years ago
30
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Need some advice here people.. My starter works great does everything it's supposed to do but after I've baked my bread there is no sour tang to the bread ... read more →

updated 5 years ago
8
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My last bake had four boules that came like turtles! [img]http://www.sourdough.com.au/gallery/d/4644-2/DSC05900.JPG[/img] [img]http:... read more →

updated 5 years ago
17
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I've been wondering if it's possible to get bigger...not necessarily huge...uneven holes in wholemeal bread. I've been getting rather dense bread each time... read more →

updated 5 years ago
12
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In some of the German baking forums the pot-baking (New York Times Recipe) was hotly discussed. Some people baked it and were a bit baffled as to the foldi... read more →

updated 5 years ago

chembake

by northwestsourdough
16
comments

As for me, I think you should accept chembake back into the forum. We all know what he is like, but were willing to accept a little "sour" for th... read more →

updated 5 years ago

Levit

by Jeremy
1
comment

Does anyone know what levit is and what is a source to get it or is it possible to make? Jeremy read more →

updated 5 years ago

SOURDOUGH BAGUETTES

by chembake
41
comments

[quote] >have tried Jack Lang's aforementioned formula a couple of times this week, once with 5g of vitamin C, and once with a smaller amount (1g). [/qu... read more →

updated 5 years ago
8
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Hi Chembake, I've noticed that all the bannetons and baskets made in Germany and France are made with willow cane. Is the choice of willow cane as the mate... read more →

updated 5 years ago
4
comments

Thought this was worth posting Normbake Naturally Leavened Bread by Jacques de Langre [This is the best article I've seen on the health differences between... read more →

updated 5 years ago