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  1. my first home sour starter

    ... 1. a critical weight is not required, and 2. many people do not have scales that measure in small units   3. And by ... and clear explanations - all is now clear. I'll start off a doughball starter tonight and report the results back here in a couple of ...

    Adam T - 2009-05-08 15:00 - 84 comments

  2. Long fermentation in refrigeration

    ... it seems the bacteria breaks down the glluten so that people with Celiacs as well as people with gluten sensitivities do quite well. ... reply Doughball 2013 September 1 ...

    STELIOS - 2010-03-15 03:46 - 23 comments

  3. SOUR sourdough

    ... Makes sense now that you state it. I think a lot of people think of "sour" in terms of vinegar type flavor, something pretty sharp ... that way for 4 hours.  Eventually this became one with the doughball, so I let it rest in the 'fridge for 12 hrs, let it stand for 3-4 ...

    GreenSpyder - 2010-09-06 17:13 - 55 comments

  4. 60:40 Starter?

    ... mix to feed the starter.  It's now the consistency of a wet doughball, and very sticky.  It no longer 'pours'.  4 to 5 hrs after feeding, ...  GreenSpyder there are people here who even keep smaller starters.  The nice advantage of doing a ...

    GreenSpyder - 2010-10-18 21:47 - 11 comments

  5. Yoke Mardewi

    ... Graham's instructions for beginning a cold-temperature doughball starter, and am looking foward to that happy day when I finally have ... the photos are fantastic. I think it will inspire a lot of people to try making sourdough bread. reply ...

    valmai - 2009-06-10 09:07 - 7 comments

  6. Starter Ball

    ... beginners give up at this point. It is a shame because most people who keep feeding and discarding (composting) for 2 weeks will produce an ... look' was a bit of a shock. But once I got to know my new doughball, we soon became friends again. So what if it had got a little too ...

    Graham - 2009-01-24 09:05 - 6 comments

  7. Accidentally used Bleached Flour - whoops

    ... take it out and stir in the next feed. I have heard some people say that a sourdough starter is complicated and difficult but I have ... going now, I would just add some more flour to make a damp doughball and see what happens!  reply ...

    ArdhaChandrasana - 2013-10-26 22:51 - 5 comments

  8. Your Favourite White Sourdough Bread

    ... kneading cycle, which should be about 20 minutes, move the doughball to an oiled bowl, cover and proof at room temperature until dough ... To think this site has introduced me to some wonderful people, YEHHHHHH for the internet & 'cyber' pen-pals. TP also sent me some of ...

    rossnroller - 2015-08-26 20:45 - 34 comments