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I fed my sourdough starter this morning and it has more than doubled in size and is bubbly and passes the float test. Do I really need to make leaven?
Recipe Question For: Table Loaf -
Fed sourdough starter vs leaven
Recipe Question For: Table Loaf -
What would lemon-fennel compote go with ?
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I want to make food " professional" level
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How much rhubarb puree to use in the curd?
Recipe Question For: Rhubarb Curd Shortbread -
Can I use all purpose flour rather than bread flour?
Recipe Question For: Puff Pastry -
Has anyone used Coconut Sugar instead of granulated sugar?
Recipe Question For: Chocolate Bundt Cake -
How do I know when soft peanut butter cookies are fully baked?
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Can the panko dressing be made in advance and stored in the fridge?
Recipe Question For: Miso-Ginger Noodles With Tuna & Spicy Sesame Crumbs -
I’d like to use whole grain basmati. What changes in the recipe should I make?
Recipe Question For: Persian-ish Rice From Samin Nosrat -
Hello :) could I use only rye flour instead of bakers ?
Recipe Question For: Rye Sourdough -
Pearl onions...omit or a must?
Recipe Question For: Beef and Merlot -
Can I use Miele Steam Oven pre-set?
Recipe Question For: No-Knead Sourdough Bread -
The instructions mention semolina or buckwheat starch but the starch is not listed in the ingredients. Is that the same thing as the flour?
Recipe Question For: Homemade Soba Noodles -
Can you substitute brown basmati rice for white in Samin Nosrat's recipe
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What’s kind of ritual burning (a santo palo, room diffusers,candles) belongs to? Thank you.
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Is this the Myra Kornfeld GF gingerbread recipe?
Recipe Question For: Gluten Free Triple Gingerbread -
My sourdough starter smells more fermented than sour and the lid popped off the jar when I took it out of the fridge yesterday. Is that ok, normal?
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Ideas to repurpose sourdough loaf that didn't rise in oven? :(
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Can I prepare an asparagus, mozzarella and Parma ham starter in advance or is it better to prepare this just before cooking?
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