When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would
I often see sourdough bread loaves with a white powder/dust on the crust. What is this white powder?
I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding sc
Ok so I started my starter (no pun intended) a few days ago. I got a recipe that said I should keep it at room temp and feed it once a day wit
I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hou
I have a basic sourdough bread recipe that I've made a few times with consistent results, so I decided to try modifying it with different flavors and fillings.
I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is thi
What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking
I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I
I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continua
I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before
I'm following this yogurt-based sourdough recipe, and (right now) at the 18-hour mark, it (the dough) smells like alcohol. Is this a bad sign, that it should no
I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve giv
Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the genera
I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so
I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing awa
Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My cu
I recently started baking loafs from a sourdough starter for the first time. I fed and maintained the starter for 8 days before using it the first time. On th
Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shap
When reading about sourdough (in german texts at least), they almost always say to stir it with a wooden spoon. Why do they do that? Does metal or plastic some