When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the doug
I use the starter irregularly, therefore the amount I take to make the dough changes every time: I work by taking a fixed amount of starter to feed further, and
One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of y
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does
Why is my starter bubbling out of the container within minutes of mixing. I used 2 c. bread flour, 2 c. water and 2.25 tsp active dry yeast.
I want to start baking 2 loaves of sourdough bread every Sunday evening. I have to start from scratch. So I do not have any starter yet. Can someone please h
In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour s
I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How muc
Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to ad
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time.
The last couple of times I've made bread the dough starts "splitting" during final proofing. Does anybody have any idea why? The bread is still great but it
Any pointers on getting a 75% hydration wheat sour dough loaf to hold more shape and spread less? Full details of current method: I have a 1
My starter, (new) is bubbly on top and rising but does not have may bubbles in its body.Can it still be use to make a Levin or dough?
I'm following a recipe for crackers made with unfed sourdough starter (other ingredients are flour, oil, and salt). It also calls for 1/4 tsp baking soda and I'
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) i
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And
I have been able to cultivate a strong sourdough starter with whole wheat flour and semolina flour. Now I want to make a bread with all purpose flour, show sh
I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The probl
I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes