Sourdough Baking

<p>Sourdough bread making!</p>

Wet after autolyse

After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured...

Am I ready for bread making?

My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??

What am I doing wrong?

I cannot get my starter to double in size. It never does how all the videos I have watched. If it isnt rising much at all should...

HELP! ~ Baking with Bleach Flour for Sourdough

Hello! I hope everyone is doing well. I have this question that I just cannot seem to find! I have this healthy sourdough starter...

Bread splitting

I am wondering why my loaves are splitting so bad. I am using a recipe that has me let it rise overnight 6-12 hrs, then punch...

Sourdough not rising?

Hi, I've been making sourdough for the past few months and it's been turning out pretty well so far, but the past few times I've...

Rallying around Proof Bread to keep city from shutting them down.

"One of our own" is facing a crisis and I hope this groiup can help. Some of you may be familair with Proof Bread -- a family-...

I made my first sourdough starter. Should I be concerned about foodborne pathogens like Clostridium Botulinum or Clostridium Perfringens?

Greetings everyone, I'm new here I began a sourdough starter, but I used a piece of banana peel as my source of wild yeast. Its...

2 comments

Japanese sourdough 1 - Koji, Sakadane and Yudane

I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may be an...

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