The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bhf143's blog

bhf143's picture

I am somewhat new to sour dough bread baking.  Over the past few months I have had successful batches, average batches, and horrible batches.  My question is how do I get consecutive successful batches?  My humidity excuse is getting old.  Also, is there a way to insure the starter is still active? 


bhf in Z,NC

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