The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help Needed

Ted Wanderhill's picture

Having no luck in getting my starters to rise/ferment/proof in actual bread-making.

January 20, 2010 - 4:03pm -- Ted Wanderhill


Being an overwhelmed neophyte, I am having enormous trouble getting my sourdough starters to make the transition to the big leagues: basically, to move from being a starter in a mason jar to being a leavening agent for loaves of bread. I have had success in “giving birth” to the starters, but can’t seem to get them to robustly participate in the final process of making bread . . . things seem to go OK until my little yeast/bacteria colonies are asked to rise in either the fermentation stage or in the proofing stage.

mizrachi's picture

Advice Needed: Best/ Unique Bread for Pulled Pork Sandwiches?

August 9, 2009 - 3:07pm -- mizrachi

I've been enlisted to make the bread for pulled pork sandwiches.  My understanding is that hamburger buns are the usual roll, but as it's a special occasion I was thinking something else might work just as well if not better.  I'm not sure what might enhance these delicious homemade bbq sandwiches, or what flavors would work in with the bbq and coleslaw, but I'm open to any ideas you might have.





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