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Maybe try calcium rust stain remover from a dollar store, its used for toilet ring stains, as said earlier dont leave it on too long.

Baked this morning, another portion from the dough left from the other day, fed the remainder dough, let it rise and put it back in the refrigerator. The crust is more crackly than crisp, the crumb is chewy and moist. The dough for this loaf was intentionally more wet and soft, had to use a...

Since I did not have good luck with making my own starter I used a packet of Red Star Platinum Sourdough Starter to make a batch of a french bread recipe from their website. I used a small portion of the batch to make a pizza and refrigerated the rest to make what ever [probably a loaf in a...

Plan B sounds good, on the other hand she wore gloves.

Chuckanut, that looks like a crackly crust. Have you ever tried malting some of that einkorn grain? Malt syrup is supposed to be a sourdough starter supercharger.

ERD50, that's a nice looking loaf, I think it looks like there is some rye flour in it. Give your bottom crust to the birds, they should enjoy life too.

The amount of chlorine that the public water company uses should only be enough to keep their clean filtered water safe for the time its in their pipes, with all the biologic activity in a sourdough starter that amount of chlorine would be used up on only a very minor fraction of the starter. I...

Red star yeast has a rapid rise sourdough starter that can replace the yeast in most recipes, I have not used it yet. I saw it at my local grocery store [HEB].

You could try this- get a plastic bag and turn it inside out. mix 2 part epoxy on a board and scrape it up to apply it to the corner of the bag, turn the bag back outside out with the epoxy on the inside at a corner, snip a small hole at the corner and squeeze the bag to apply as deep under the...

CalifGal since you mentioned your Native heritage, do you have the inclination to make and sell art? If so, you maybe able to supplement your monthly income at your own pace to suit your needs.

Kings over Queens, I agree with you, its not a strict recipe that I follow, its just the description that seemed closest to what I made, just more rustic.

I hope you keep baking, those two slices of bacon and some of your favorite tomatoes packed in to your ranch would be an exquisite lunch.

I call this bread a brioche because it made with more milk than water and Fleishmans yeast. This is whats left after lunch.

I baked a loaf of brioche this morning to eat a serving hot from the oven, the lump of dough came from the freezer yesterday afternoon, when it thawed I mixed a little more water and unbleached flour to get it woke up. I then kneeded and put it in the baking pan, it rose overnight in the toaster...

I have not used parchment paper, but I do use bacon grease as a release agent. Also you can use butter or margarine on the pan.

I let my bread rise in the baking pan overnight in the oven and then bake when I get up in the morning, I prefer a less dense crumb and a chewy crust.

Very high in DEI. Dedication Experience Integrity

Mmmmm, the smell of fresh coffee, bread baking, and bacon.

I doubt I will ever buy another conventional oven or range again. The counter top convection oven is my go to for baking or crisping, an electric pressure cooker and an induction hot plate does most everything else.

Are you using the recipe that your wife uses for her yeast bread?

street; I think your starter is too thin, try mixing more unbleached flour till you get it about the consistency of a thick pancake batter. The added structure will give a more visible rise when you gauge how active it is, and limit how much hooch you see. Like it was said, once it gets going...

I think the dry crusty is just due to the low humidity in your area, it also indicates its getting frothy from being an active culture.

Consider the name "Beth" or "Dutton", but then again may be not since they have made us wait so long to finish this last season.

When the starter is divided and fed you are encouraging the fastest growing yeast to dominate, which makes bread rise higher and more rapidly. Since its an open system the natural yeast strains in your area will eventually take over. The lacto bacteria will also change, maybe from good tasting...

street, I suggest you go ahead and start baking some bread using store bought yeast that the recipe you choose calls for so you can get a feel for what the bread making process is like. That way you will be familiar with what the sourdough recipe you follow will resemble. Nothing beats getting...