'Just tried to do a sourdough loaf with presoak and had it end up /very/ doughy. I've been learning for a few weeks now because most commercially-available breads are absolute garbage health-wise, and the good stuff (from the farmers' market or frozen at the natural foods -stores) runs a good $6-per loaf. I'm determined to learn and not afraid of making mistakes (as you'll soon learn.)
Anyway, trial went something like:
Hi, I'm a library science grad in Chapel Hill, NC. I love making bread, especially when I have five projects due at the same time, but school kind of takes over my life.
I got a really silly sounding question: where is list or index of all the bread recipes? I see at the bottom of the home page that there's a favorite list, but I'm wondering where's a "complete" list.
hi from klmeat (49 yrs in the meat business hence the name ) I have been baking about a year ,some hits & some misses . my rye bread always turns out small ,taste great .I'm using the secrets of a jewish baker as guide . any ideas . thank you
At first, I am sorry for my bad English.
I have seen the videos on this site and have no idea why the bread shown there is puffy, but the dough is so "hard"(i mean not liquid-like) that it can be easily cut into dry pieces. If I will do such dough, the baked bread would be ideal for glue.Usually I bake at 200-240 degrees(Celsium).
Hi, I'm new to the forum and to sourdough, though I've been making killer, crusty, yummy artisan breads for several years now. I've a couple, (probably oh, so obvious!), sourdough questions I hope you can help me with.