I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
posted by jaguar
on Jan 23, 2013 -
Help us settle a dispute. Is cheap, supermarket white bread made with finer flour
than artisanal sourdough bread? And if so, does the fine white flour lead to more gastrointestinal upset because "it becomes glue in your stomach"?
posted by peter1982peter
on Feb 12, 2012 -
I'll go ahead and call myself an experienced breadmaker. Now, I want to invent my own recipes. What should I keep in mind? [more inside]
posted by ORthey
on Dec 6, 2010 -
Help from our sourdough bread experts.I want to get my wife a sourdough bread starter and whatever goodies to help in baking a tasty sourdough. Please pass along any tips, books, or info available to get the dough rolling.. By the way can you make a starter at home or is there a really good place to order a starter. Thanks!
posted by Upon Further Review
on Dec 16, 2009 -
Sourdough baking and time management: Did I start my sponge at the wrong time? I have a nice looking sponge, but I won't be able to bake until after work tomorrow (20 hours or so). What should I do with it, at this point? [more inside]
posted by chowflap
on Oct 4, 2009 -
I've got some Amish Friendship Bread starter that i've been keeping in 1 gallon zipper bags. The directions state to add 1 cup of flour, sugar and milk on the 5th day, and bake on the 10th, after feeding it another cup of flour sugar and milk. What else can this starter be used for? What's the best way to store it, do I have to split it into 4 before using 1 cup for bread? Any other sourdough tips?
posted by TuxHeDoh
on Feb 7, 2008 -
Some sourdough recipes advise against using metal utensils and bowls. Why? And then why do these same sources turn around and tell you to put the dough in the (metal) workbowl of your stand mixer?
posted by ilsa
on Sep 10, 2006 -
My favorite kind of bread is Sourdough (it's Californian, dude!), and I know I should be eating something more wholegrainhighfiberlowcarbwhatever. But I'm curious... if the cultures in yogurt are healthy for you, does the culture that makes sourdough sour have any nutrition benefits over plain white bread? And does Sourdough really take 2-3X as long to get stale and moldy than other bread, or that just me?
Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
posted by wendell
on Aug 21, 2004 -