I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled i
Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the
I am a week into the development of sourdough starter. I initiated the starter on spring water and a flour mixture that is 1/2 whole grain rye (Hodgson Mill) a
I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole pro
Can I substitute Sherry for Wine in my sour dough molasses cookies? Wondering if the Sherry might have a different effect on the fermentation of my dough.
I have been following instructions from KAF to start my own sourdough. On day 3, some small patches of blue/green mold appeared on the surface. The starter was
I've been trying to make chewy sourdough bread and it's not going as planned. I read somewhere that if you mix and knead the bread a lot and avoid adding a lot
I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if
If I wanted to put parmesan cheese and garlic into sourdough bread dough (mixed into the dough, not just a filling), should I do it before or after first rising
this is the first time I've use this site to ask a question: I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the rec
I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online re
Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to
I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato w
Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it get
I recently began developing a sourdough starter and it seemed much easier than it sounded - within a few days it was growing well and smelled good (like yeasty
I currently have about 8 different sourdough starters purchased from other locales. They are all 5 plus years, I am wondering if they have all become the same.
I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran.
I was given a sourdough starter a week ago and I kept it in the fridge. Yesterday I added the flour and warm water and left it at room temp. The recipe said lea
So on my second day, my sourdough starter split pretty big and I'm wondering if this is expected behaviour. This is 30/30gr water/fullwheat flour from the first
I'm making my second attempt at a sourdough starter. I tried once in the past and I now know that I just didn't stick with it long enough and had a bad bread re