DSCF9875 - Sourdough

Panevino 2008 September 15

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ZShort7

4 days 5 hours ago

I am concerned the flour left in the cracks would promote bugs seeking out food...ants or roaches. Anyone else have this problem? read more
Mad

1 week 6 days ago

Had this happen this morning. I was out of parchment and bought a cheap brand at local Aldi's - never again. I have never had problem with... read more
pjofanatic

2 weeks 3 days ago

my sourdough starter is only forming a few bubbles, and it smells like vomit. its 5-6 daysnold is this normal? HELP! read more
David.

2 weeks 5 days ago

I have been baking panmarino for like ten years, and have never thrown ice cubes into my oven. Thank you a thousand times. I am soooo for... read more
Valerie W

3 months 1 week ago

As an individual who is highly sensitive and allergic to salt, it truly amazes me how folks are so deeply attached to something so... read more
lillie heredia

5 months 1 day ago

I covered my starter with a lid but not sealed and on very low warming pad. Now my starter doesn't look bubbly and is crusty. I guess I... read more
Bianca Bowman

6 months 5 days 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
Clibanus

6 months 1 week ago

Has this forum died? Are you by any chance using diastatic malt? If you are limmit ot a max. of 0.5% bakers. Above 1% certainly you will... read more
Dave Burkett

7 months 3 days 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

7 months 1 week 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