The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Poshgaffer's picture

Keeping sourdough long term in a jar

February 19, 2012 - 3:07am -- Poshgaffer

Dear Bakers,

We have successfully kept a sourdough alive for almost three months and we are pleased with the bread it produces. However, one great mystery remains. How do we keep the sourdough alive long term within the same jar?

The way we keep our sourdough alive currently  is to take 113g of the sourdough, mix it with 340g of flour and 220g of water. This new sourdough then grows for 3 to 5 days before we repeat the procedure.

bradengow's picture

impasti mixer quality information. . .

May 14, 2010 - 4:52am -- bradengow

Can anyone tell me if a company called Impasti makes a quality spiral mixer?  I am considering buying a used, single speed, impasti dough master for a small bread baking operation.  It can hold up to 65lbs of dough, but I have no idea if it is of good quality or not.  Thanks so much for your time and informaiton.  Braden  bradengow@yahoo.com

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