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  1. 100% Sourdough croissants

    ... discovered this wonderful site full of information and kind people.  Yesterday my starter was so active and energetic it compelled me ... Sourdough Baking chazzone 2011 November 11 ...

    lluisanunez - 2011-12-20 09:09 - 12 comments

  2. my first loaves

    ... reply chazzone 2012 July 26 ... that this produces a distinctly sour flavour. I think some people out there are looking for a more sour note. Perhaps this could be the ...

    seraphyin - 2012-06-24 19:47 - 5 comments

  3. Discarding a starter necessary?

    ... reply chazzone 2011 May 25  I don't ... There's only so much pancake and pizza dough most people can consume. If you work out the cost of the flour in the starter ...

    Ladislav - 2011-05-25 00:53 - 27 comments

  4. Not looking too good..

    ... reply chazzone 2012 March 10  Very ... so you might not need much time after taking it out.  Many people just leave the loaf out of the fridge for the time that it takes to heat ...

    DVTO2 - 2012-03-04 02:21 - 34 comments

  5. Floragen anyone?

    ... the sour/fragrant aspect of the starter. I've read about people using yogurt but never tried that. Any one tried this? ... reply chazzone 2012 June 15  I make ...

    Cliff - 2012-06-03 07:51 - 7 comments

  6. Questions on Starter

    ... it in the fridge until you want to use it again.   People maintain their starter differently, you will have to experiment and see ... reply chazzone 2012 July 10  Hey ...

    doreenfrost - 2012-06-18 21:39 - 2 comments

  7. rust never sleeps

    ... reply chazzone 2011 April 4  One ...  Really?  While it is certainly the right of all free people to discuss the relative merits of industrialized agriculture, the fact ...

    JohnD - 2011-03-30 22:21 - 18 comments

  8. Sourdough Culture

    ... and don't generally drift around in the air. A lot of people would vouch for the fact that you can't go far wrong if you follow the ... reply chazzone 2011 December 11 ...

    Phredd - 2011-12-07 11:48 - 6 comments

  9. Sourdough starter from unknown origin

    ... reply chazzone 2012 June 27  Years ... on when you take it, it might contain some salt.  Some people will then feed that before making a fresh loaf, as much as anything, to ...

    Betty - 2012-06-12 10:36 - 5 comments

  10. enzyme bread tech

    ... mammalian cell membranes and cause allergic reactions in people continually exposed (as in bread production…consumption?) and finally, ... reply chazzone 2011 May 8  Once ...

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