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7 hours agoSometimes I have an easy time figuring out how to make a traditional yeasted recipe with my starter. Sometimes I don’t.
8 hours agoBread is a staple food for us. A must at every meal, most of the time it is baguette, with a golden and crispy crust and ” une mie alvéolée”.
1 day agoHello all, I am 5 days into making my first sourdough starter (using the directions from this post:
1 day agoits been 22 days since I fed by rye starter (Peter Reinharts Mother Starter-Whole Grain Breads) I'm not sure if it is still good or if I can
1 day agoLast weekend, with Bastille Day approaching, I made a plan to prepare some French food and decided to give the baguettes from the Breads
2 days agoI'm playing with PR's Ciabatta formula (BBA) today, and I know you guys can save me considerable trial and error, so I hope to take advantage
2 days agoThe San Joaquin Sourdough has been my wife's favorite bread for quite a while now. It's not that she doesn't like other breads.
3 days agoWe went on a 4-day vacation and I left my starter in the fridge. Came home today and took it out for feeding and guess what I found? Hooch!
3 days agoHi all, I have a liquid and a stiff white leaven and a rye leaven that I made myself. I observe that my breads made with any of them improve
3 days agoIt took me one year to perfect a 7-day Sourdough Rye bread. It required an easy starter: equal amounts of rye flour and water whisked smooth.
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