This is the comment thread for the Breadtopia blog post originally published here: Breadtopia – 1 Jun 24 Corn Waffles and Pancakes If you love the flavor of corn, these waffles (or pancakes) are such a treat. The heirloom corn flour and sweet canned corn combine to pack a tasty punch, yet the texture of the waffles is still classic with a perfect chewy inside and crispy edges. To leave a comment, click the Reply button below If you do not see the “Reply” button, you will need to log in or register an account. Please click the blue “Log In” button in the upper right of the page. 2 posts - 2 p ..read more

After years of making killer French bread – and failing at sourdough – in my old Panasonic bread machine I bought a Zojirushi with a sourdough setting. It tells you how to make a starter over 7-10 days but the recipe for baking the bread tells you to simply add floor and other ingredients to the starter and use the basic setting for baking. But the recipe omits any mention of adding more water to the starter. Is this a mistake or is something lacking here? 2 posts - 2 participants Read full topic ..read more

Hi, Just got 3# of rice flour. Best price per pound. I misted my banneton with water, then added the flour to coat it evenly. I also sprinkled a layer over my dough before placing into the banneton. After turning out my dough, there was at least a tablespoon of flour left over. It was dry, so I banged it out and saved it. Don’t want to waste. Plus, my dough had too much flour covering it. I saw on YouTube a guy (CulinaryExplorations) use a ton of flour, then brush it off but leaving it on the baking tray. It burned! What a doofus to not remove it before baking. But, I DON’T want my dough to st ..read more

I started my sour dough starter using your pineapple method. After the 3rd day feeding, it more than doubled. I was very excited. But at bedtime, (about 12 hours) I fed again, fearing it would fall during the night. Since then it is barely rising, maybe a 1/2 inch or so. Today, I removed 1/2 cup and fed it 1/4 cup unbleached flour and 1/4 cup water (using my scales to make sure the weight was the same). It does not have many bubbles and barely rising? What should I do now? 4 posts - 2 participants Read full topic ..read more

Hi, I’m new here, so hope I’m posting in the right place! So basically I’m having the same problem every time I make sourdough. All seems to be well - I wait for the levain to be nice and bubbly, then make the dough and it rises well in the bowl with plenty of air bubbles, then I reshape and put it in the basket overnight. When it comes out it’s always sunken and sad looking, so I bring it to room temp for an hour or so but it never recovers its former size or rise, and when I poke it, it doesn’t really spring back. When baked there are air holes but it’s very flat. Every thing I read recommen ..read more

Hi yall, first time poster and first time raising a starter. I was gifted a dehydrated one and just began the process of reviving and growing it about two weeks ago. Up until last night I had been feeding about ever 24hrs with a 1:1:1 ratio (75g each of starter, water, and flour), with a 2:1:1 ratio of AP flour, whole wheat, and bread flour. My starter would rise reliably however, it would never double, would experience some degree of separation, and have a strong acidic/vomit smell (stronger than any starters I have previously smelled). Last night I decided to give my starter a large feed and ..read more

Everything was going fine ….until I tried to get my risen dough out of the bowl …what a disaster Just threw it out I was so frustrated. 2 posts - 2 participants Read full topic ..read more

I began my sourdough starter with 60g of whole wheat flour and 60g of water. I’ve been discarding half of the starter every day and feeding with 60g of all purpose flour and 60g of water. My starter doubled on day 2 but sense has been watery and not bubbly. It’s day 7 and it’s completely collapsed. I kept it in the window so I’m starting to think it was too warm? Any advice? emphasized text 2 posts - 2 participants Read full topic ..read more

Hello, If I have plenty of starter can I just take the levain out of my starter (mother) versus “making” a levain? 1 post - 1 participant Read full topic ..read more

This is the comment thread for the Breadtopia blog post originally published here: Breadtopia – 25 May 24 Sourdough Tipo 00 Pizza with Fig Jam and Caramelized Onions Here's a crispy and airy pizza with a sourdough-leavened, Tipo 00 crust featuring vegetable toppings that pack a sweet-and-savory flavor punch. Enjoy this pizza for a meal or serve it as an appetizer at a party or cookout. To leave a comment, click the Reply button below If you do not see the “Reply” button, you will need to log in or register an account. Please click the blue “Log In” button in the upper right of the page. 1 po ..read more