Sourdough

A community of bakers interested in sourdough: bread risen naturally using wild yeasts!

[Sourdough @sourdough_bread]

Stale bread in your pantry? Don't turf it. Re-bake it for that fresh-out-of-the-oven experience or use the stale bread slices or chunks in recipes. Bridget Hugo from BreadBread Bakery in Brixton and... https://t.co/vozdyME2Y5

[Sourdough @sourdough_bread]

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[Sourdough @sourdough_bread]

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[Sourdough @sourdough_bread]

Some great tips from baker and author, Sarah Owens, and Josh Cohen from Food52 if you are just starting out on your sourdough breadmaking journey or if you are wanting to consolidate the knowledge you have. Practice, feel it, taste it:... https://t.co/4YYHiK2DXd

[Sourdough @sourdough_bread]

Amanda Paa from Heartbeet Kitchen shares the recipe for her lightly sweetened Toasted Walnut and Honey Sourdough Bread. The roasted walnuts are tossed in cinnamon while warm which infuses the dough when folded in. Delicious! https://t.co/gf1fRFAhFY

[Sourdough @sourdough_bread]

A transportable mini woodfired oven on legs. Let us know if you have had any experience with these. What other creative ways have you baked your bread? https://t.co/n6RjCzQGZG

[Sourdough @sourdough_bread]

Slightly off the sourdough track, but a fantastic moment for one of our team. Maedi, responsible for all things technical on our... https://t.co/RzUpLVKx6W

[Sourdough @sourdough_bread]

A look at what happens behind the scenes when the fire bars for your scotch oven need replacing. Great work RedBeard Historic Bakery and Billmans Foundry.
Part 1 :... https://t.co/JGpMYV93Hm

[Sourdough @sourdough_bread]

Under-fermented doughs and sugars from carbohydrates suspected of contributing towards gut issues in non-celiacs with wheat sensitivity. What are your experiences? https://t.co/fv9hmVeqYW

[Sourdough @sourdough_bread]

Modernist Cuisine delves into the microbiology of fermentation to help you gain a deeper understanding of how to create a hearty colony of yeasts and lactic acid bacteria that behave predictably. https://t.co/54bFV4xwrf

[Sourdough @sourdough_bread]

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[Sourdough @sourdough_bread]

Rodd Dunn explores how our bodies and environments influence the taste of our food.
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[Sourdough @sourdough_bread]

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[Sourdough @sourdough_bread]

Perfect proofing. How to tell if your dough is ready. Ken provides some tips, what are yours?
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[Sourdough @sourdough_bread]

Vanessa Kimbell answers that burning question of why some people can digest sourdough bread but not commercial bread.
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[Sourdough @sourdough_bread]

lluisanunez, LeadDog and Sandra Holl from Floriale, Chicago give you their tips on how to make the ultimate sourdough croissant.
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[Sourdough @sourdough_bread]

Baking sourdough in a cast iron pot. To preheat, or not to preheat, that is the question. What are your experiences?
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[Sourdough @sourdough_bread]

Some light reading for the scientific food buffs out there. The study from Finland looks at the metabolic changes that occur during fermentation and helps to explain the increased nutritional value and potential health benefits offered by the ancient... https://t.co/e62d1IzRmU

[Sourdough @sourdough_bread]

Trentham baker, John Reid, is working with neighbouring farmers and changing the way we do food by going locally. https://t.co/YtABkgAQHC

[Sourdough @sourdough_bread]

Some useful tips from Azelia's Kitchen, chel and DanW for slashing your dough:
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What are your tricks or tips for scoring dough? https://t.co/7sOU6ulFZs