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Burger bun recipe |
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Hello From Central Mass |
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Starter started well but... |
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Take a trip & flip the script |
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Introduction from China |
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Suddenly, everything about this plague becomes clear... |
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Quarantine sourdoughs and ... FUN! |
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Do I really need to throw it away? |
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White mould on my first attempt at making raisin yeast water |
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FYI: Calculation Errors in Calvel's Book 'The Taste of Bread' |
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Starter not rising |
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Bleached APF starter |
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Need help - Huge newbie FAILURE |
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Advise on baking in an old Sassafrass stoneware loaf pan. |
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Paleo Bread |
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Flour type for starters |
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Couche needed for baguettes |
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What kind of yeast for my focaccia? |
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What kind of yeast for my focaccia? |
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Thoughts on Caputo’s 25kg red flour (see photo) |
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Build levain vs straight from the starter? |
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How to clean my Couche cloth? |
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Sulphur smell |
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Tasteless Bread |
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