When the machine goes into the bake cycle after about 10 min. the risen dough falls slightly,it doesn`t stay rounded on top.
What could the cause of this be? And also what is the difference between whole wheat flour and graham flour? rcm243
i am new here and new to bread baking
the bread i bake has incredable texture and taste, but after proving it almost always falls loose its shape, and i do not have a clue what to do.
Please help a new starter
thank you john
Boy am I happy that I found this site!! I am having trouble (of course) with what I thought was my first attempt at sourdough starter..
I am using BBA method for Seed Culture, hoping to get to the Barm stage at some point. I have two questions. #1) I see here that many say that this method (BBA) is a method for Wide Yeast NOT Sourdough starter. Can someone clear up the difference for me? And how does one start a Sourdough Starter?