Sourdough tips, techniques, and FAQs

Sourdough tips, techniques, and FAQs

http://www.sourdoughhome.com/tips.html Issues Altitude or baking with an altitude Baking Is A Balancing Act - Or How Do I Know How To Bake My Bread? Baking stones, Part 1 - what are they and why should I use them? Baking stones, Part 2 - How do I use them? Baking stones, Part 3 - How Do I Transfer Dough To Them - Safely? Can I Make Sourdough Bread In My Bread Machine? In search of The (big) Holey Grail - making bread with the big holes you see in the bread books. How do I convert a regular recipe to sourdough? Another look at converting recipes Healthy Food and Diet - Some Jaundiced Musings Hydration Equivalence Chart How do I extend the rise time of my bread? How do I keep my bread fresh? Don't stop me now, I'm on a Roll! How do I measure "stuff"? (including small stuff like salt and yeast!) Troubleshooting tips What's the best kind of bread? Why isn't my bread sour? Sourdough Theory What Is Sourdough Anyway?

About Ingredients Flour testing Know Your Ingredients A comparison of flours and hydration levels Whole Wheat versus White Flour - What's The Difference? Types of Rye Flour Available In The USA Starter Topics Caring for your starter How do I start a starter? How many starters do I need anyway? My starter is slow, what should I do? Sourdough Myths and Folklore About Baking Tools Some tools we find especially useful Introductions I've never baked before - where should I start? Techniques (and movies too!) Introduction to Peelology, or Getting Dough Into the Oven Safely Retarding Dough For Flavor Enhancement and Process Control Stretch and Fold - A Gentle Way To Develop Dough - and the Elusive Panama Bread Recipe too! How to knead bread, converting recipes from volume to weight, and Mexican Anise bread The Art of the Rise - Understanding What Is Happening In Your Dough