Baking Failures
I would like to mention something we often don’t like to talk about. I have baking failures. We all do. Those of you who are…
Slowing Down a Starter or Dough
In summer or in warmer climates ambient temperatures can affect dough fermentation rate. Your starter and dough can over-ferment easily in hot weather. Here are…
Sourdough Bran Bread Baking
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Sourdough Bran Bread – Formula
All rights reserved worldwide – Teresa L Greenway Sept 2017 This sourdough bran bread was formulated to use up the bran leftover from sifting your…
Make Your Own Sourdough Starter
Click on the blue circle icon below to download your free e-book, “Make Your Own Sourdough Starter.” This booklet not only contains a day by…
Making 60% Motherdough
60% Motherdough Forumulas: Motherdough 1: 100 grams of 100% sourdough starter 220 grams water 400 grams bread flour Mix and refrigerate until bubbly. Then use…
Hello and Welcome!
Hello and welcome to The Baking Network! This is a new baking membership site for all bakers from around the world. We will be featuring…