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  1. Olive sourdough baguettes

    ... that stays in my oven and I preheat this for an hour before baking to get the oven spring when baking sourdough! I made my own culture ... 00 bakers flour & look forward to a better spring. many people use bread improver. What are your thoughts regarding this. Is it ...

    Bassbarry - 2015-08-26 21:05 - 6 comments

  2. Bread not rising in the oven

    Hello there, I am new to baking and have just baked my 2nd lot of bread. My problem is that when I put ... see if you can assess the situation that way as well.  Some people have difficulty with it but I think it is worth a try as it gives you a ... January 1 Thanks again Shasta. reply ...

    sarkos - 2013-12-28 19:00 - 7 comments

  3. PressurePro Power Nozzle Reviews USA [DON'T LOST & WASTE MONEY] First See Honest Customer SCAM WARNING 2024!

    ... in arrangement and use makes it an alluring choice for the people who favor Do-It-Yourself arrangements over recruiting proficient ... The water pressure support is mind-boggling - I never again need to clean for quite a long time to eliminate extreme stains. I've ... and more effective. Category:  Sourdough Baking ...

    cihohe12 - 2024-08-07 17:56 - 0 comments

  4. Exploring Gluten Free Sourdough

    ... and forming up batards and boules, proofing them and baking them on a stone in my oven. But I was wrong, because I have just learned ... I became frustrated by the poor quality food available to people on a restricted diet. I just made do when it was only me, but when my ...

    Staffo - 2012-02-28 20:59 - 8 comments

  5. Sourdough & wine anyone?

    ... 7 Has anyone tried baking with the flour made from grape skins?   Added an astringency that was ... with.  The answer I thought would be beneficial for many people to see.  The problem in recommending a wine is that peoples tastes ...

    e3e11e - 2008-11-05 16:55 - 13 comments

  6. Mathias Dahlgren's Swedish Rye Bread - with an apple twist

    ... were made to the recipe, I would probably not make it again.  As with the Chinese concept of ying (feminine) and yang (masculine), ... in the recipe.  I have no doubt that there are plenty of people who love this bread just the way it is.  I just have a difference ... Turn out the loaves immediately after baking and let cool on a wire rack (or the bottom will get soggy).    ...

    shiao-ping - 2015-08-26 20:48 - 6 comments

  7. Farewell Alan Scott

    ... away today at 3.00pm in Tasmania, Australia. Many of the baking community will know Alan as a superb oven builder and motivator in the ... flower power days. Alan always welcomed guests and so many people passed through his house and shared the passion for living and baking ...

    Maedi - 2009-11-13 01:30 - 8 comments

  8. Hello Bakers new here with yeast questions

    ... hooch  then that will often induce that sourness that some people  like. Probably best to get  a couple of good feeds into it prior to baking just to make sure it has some vigor. GOOD LUCK always fun and always ...

    Brewcat - 2018-04-15 01:28 - 11 comments

  9. Raisins in sourdough?

    ... this? Thanks. Category:  Sourdough Baking SourDom 2006 April 23 ... a messy way of doing it and on a large scale is not good for people breathing air in the vicinity. On a small scale it is easy to control, ...

    donyeokl - 2006-04-26 10:27 - 20 comments

  10. hydration?

    G'day! Reading some posts, people talk about hydration in percentages. How do you calculate that? In my ... 2012 July 6 Hey again Olivier, Shasta is correct with her estimations, but to explain it in detail, in baking we use what are known as "Baker's Percentages" and they are confusing ...

    Olivier - 2012-07-05 13:54 - 5 comments

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