The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

location changes

Amy7777777's picture

Too-slack dough. Could the culprit be a cross-country move? Or my stand mixer?

September 23, 2011 - 3:44pm -- Amy7777777

I had been baking pretty successful sourdough loaves using Maggie Glezer's recipes for a while now. I recently moved to Berkeley, Calif. from Pittsburgh, Pa., and now I'm finding my loaves are way too slack. I also recently started using a stand mixer I got as a gift, when I used to knead by hand. Could either of these changes be responsible for the difference?

thegreatnicski's picture

No Throw Starter Question and Others!

March 30, 2011 - 12:57am -- thegreatnicski

I have a little experience making sourdough, and thought I'd branch into using home milled flour. I usually make the starters at 100% (ish) measuring the flour so I know the running weight of the starter but just adding water till it looks right - a thick gloopy paste. I have some questions - it seems the more I learn, the less I know!

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