It is because of the generous and sincere tips from a various individuals on this site....I finally, churned out a decent looking loaf of bread. Still have plenty to work on but I am off to a good start, I think.
p/s : Thanks Abe, dabrownman and WendySusan.....appreciate the effort!
Regards,
FrugalBaker
Crumb Shot
hi,I wondered what I am practising is right. I was running short of starter last weekend and thought of making more by creating a new one. My 100% organic dark rye flour did not have any activities after more than 16 hours. I was a little worried and added 3 tbsp of my old starter to the new one. The new one showed some activities of fermentation as there are some small bubbles within hours,say 3-4 but not rising as vigorously as the old starter that I have. My indoor temperature is at 28-30 degree celcius year round. So things are 'happening' quite quickly over here in my kitchen.
Hi everybody, I have a 4 month old,non yeasted levain and had been baking sourdough bread ever since. It was cultured from the scratech with organic rye flour. Though of late,my loaves are getting fluffier and on some occasion,they looked like yeasted bread? What gives? Appreciate some pointers,thank you!
