I realize most people are connected through Facebook and the forum here isn’t very active, but you can post questions here and discuss anything you like, as long as it’s civil. We’ve had so many new sign ups that I thought it would be nice to connect here more since most of us are stuck at home.
If you want to spend some time uploading your own formulas/recipes there is a place to do that. It can take a bit of getting used to, but just try it out and if it looks bad, try again! If anyone is interested I can post a video showing how the formula posting is done. I think you should just give it a go though…
To post your own formula/recipe look under the “Formulas” tab or in your profile area or use this link: https://thebakingnetwork.com/submit-recipe/
Realize that the formula has to be approved, so if it needs some work, we’ll let you know.
Thanks everyone! Teresa
Thank you for your wonderful information, site and courses. I following make your own sourdough course and now at day 10. My starter rises for 3 hours and than start dropping. It then is tripled in volume after 13 hours it’s arond the point of 2 hours almost doppled in volume. Should I change something? I use organic speltflour and wholewheat 50/50