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  1. vitamin c alternitives

    ... dark side (commercial) i wish i was exposed to this side of baking sooner!! I have been baking the artisan way for 13 months. i know the ... angst. Ascorbic acid is NOT vitamin c. do your research people. Vitamin c is a complex of molecules which is enabled as a therapeutic ...

    Tim the Artisan - 2008-10-28 00:17 - 7 comments

  2. DUMMY SPIT.

    ... always been of the opinion that a Forum was a place where people with a common interest gathered to discuss their favourite subject. If ... posts, I've tried! Category:  General Baking Croc 2006 July 17 ...

    Bill44 - 2006-07-19 14:25 - 27 comments

  3. Requiem for sourdough

    ... pathologies,quite frankly. I say that because its what the people experience, and is common talk. Its not what you will hear from most ... it's unnecessary; I'm quite familiar with conventional baking where ascorbic acid is central to the "process" and to compare, ...

    JohnD - 2008-02-23 11:52 - 45 comments

  4. Lamp's Blog

    ... blog I thought I had better start a blog on my Baking and my first forum entry was really a blog anyway. I have made all my ... of the blade is in contact with the dough. It takes time for people get accustomed to using it naturally this way. See below   ...

    lamp - 2008-09-19 15:26 - 61 comments

  5. enzyme bread tech

    ... mammalian cell membranes and cause allergic reactions in people continually exposed (as in bread production…consumption?) and finally, ... one of these novel organisms in your bread? Heat as in the baking process,denatures an enzyme, which simply means it becomes inactive and ...

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

  6. Wheat, Barley & Rye Sourdough

    Here's what I'm currently baking. I have evolved it from my standard dough - Mick's Basic - plus some ... nearly professional, it does not only look good to other people but the will praise you for the level of skill you exerted on such item, ...

    Matt - 2015-08-26 20:35 - 37 comments

  7. Starter help?

    ... your starter?  I start mine on top of my upright freezer.  People have used a microwave with the door left open to keep the light on to ...  Albeit an interesting baking schedule, all seems to be working out fine.  I didn't get to stick to ...

    shane.d.ulrich - 2010-11-09 14:14 - 17 comments

  8. myths and reality in naturally fermented bread

    ... salt, water, and leaven and occasionally bakers yeast. Many people believe certain ingredients are needed to produce better quality bread; ... significant difference in taste but there is indeed better baking quality due to improvement in appearance and volume which is due to ...

    chembake - 2009-12-06 22:01 - 46 comments

  9. Ascorbic acid

    ... is the antithesis of the idea of craft (artisan/non-factory) baking. Also claimed is that “it completely disappears” in the process ... essential natural foods as "hippy food"...just means that people have become dupes of the industrial food complex...sort of a victory ...

    JohnD - 2011-08-05 19:02 - 156 comments

  10. Schedules for sourdough baking

    ... an excerpt... [quote] One of the things that puts people off baking at home is the amount of time that it seems to take. Everyone loves the ...

    SourDom - 2006-10-08 19:59 - 8 comments

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