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  1. Messing around with a calculator

    Gene's blog I have been working with a 'home-made' calculator for ... between volume and weight.  It is only if it is in a blog that there is no conversion unless the blogger chooses to make the effort. ...

    Gene - 2012-02-03 00:17 - 12 comments

  2. Crazy home baker

    Gene's blog Today I used a hand-held cement mixer to incorporate ... reply Gene 2012 February 3 This ...

    Gene - 2012-02-02 14:37 - 16 comments

  3. My new favourite pain au levain - back to basics!

    rossnroller's blog Normal 0 ... reply Gene 2010 April 29 Hi Ross, I ... THIS BREAD AND I AM WONDERING ABOUT THE FIRST PHOTO IN YOUR BLOG --- THE ONE WITH THE CRACKLED CRUST --- WHAT DO YOU THINK CAUSED THAT ...

    rossnroller - 2010-04-28 19:04 - 6 comments

  4. Sourdough Bagels with Cinnamon and Raisins

    Gene's blog This is my second try at baking sourdough bagels ...

    Gene - 2012-03-04 11:36 - 0 comments

  5. Starter/Levain Building Spreadsheet

    farinam's blog Greetings all, I read recently, unfortunately I did not ... reply Gene 2012 February 8 I've ... I guess I was relying on people having read my blog to know what it does.  When I get a moment, I will add some commentary ...

    farinam - 2012-03-19 12:38 - 3 comments

  6. Fifty loaves.

    farinam's blog Over the last little while, I have been ... is the recipe called Pane Francesa in SourDom's beginners blog.  As you can see, I have made boules, batarde, baguettes and ciabatta ... reply Gene 2012 February 27 But what ...

    farinam - 2012-02-26 07:28 - 16 comments

  7. Help me shape my loaves!slack dough, shaping

    ... reply Gene 2010 May 12 Hi Isobel, ... baskets, as per the suggestion in SourDom's Beginners Blog on this site. When the loaf is in danger of going too far, it is easier to ...

    tombolaprize - 2010-05-12 06:53 - 9 comments

  8. Ancient Wheats and flour.

    JohnD's blog The ancient flour…….. Oxford, ... from Latvia, Ireland, Canada etc to establish a diverse gene pool, in direct contrast to the mainstreams monoculturing and highly selected narrow gene pool. This has many implications for our food supply…later. My ...

    JohnD - 2010-08-09 15:52 - 18 comments

  9. enzyme bread tech

    JohnD's blog THE NEW ENZYME BREAD TECH….   Most of us are aware ... inhabit the skin and GI tract of humans” and “ gene sequence transfers can occur between bacteria, and B subtilis has shown ... library as I understand it. I document these loaves on my blog: baking in the UK 09 reply ...

    JohnD - 2011-05-06 01:14 - 100 comments

  10. How to make a porous and light bread ?

    ... 1:2:3 formula obtained from a french language bread-making blog, that is 1 part sourdough starter; 2 parts water; 3 parts flour. Works for ... reply Jerry Gene Calvin 2021 September 20 ...

    molifemo - 2011-02-11 11:52 - 3 comments

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