Beginners

Stretch and fold during bulk fermentation?

I have read some methods that suggest regular 'stir downs' or stretch and folds during bulk fermentation, every 30-60mins. Some...

crunchy crust

Crumb is good, flavor good but crust is much too hard. Do not have a brush with salted water as recipe described for a "chewier"...

same ol' newbie problem with starter :(

HI there, Thankyou for having syuch a great site. I developed a yen for making sourdough, however am having a problem...

Doughy texture of baked loaf?

Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that...

Stretch and fold technique question

I have been using an autolyse and delayed stretch and fold technique. I roughly mix the starter, flour and water and leave for 30...

Bakers Flour v Plain Flour?

I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...