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  1. Kerassentials Reviews - Is This Fungus Infection Drops Safe? Must Read!

    ... as onychomycosis, is a common condition that affects many people globally. It can lead to discomfort, pain, and unsightly nails, ... up considerably, and my nails are starting to look healthy again. I appreciate that it's made from natural ingredients, so I don't have to ...         Category:  Sourdough Baking ...

    Healthylifestyless - 2024-08-09 19:23 - 0 comments

  2. Mushy inside bread

    ... I then let rise in the breadmaker container and turn on the baking. Now it takes an hour and a half to bake and still it looks the way I ... no wheat at all, pure rye. But that was like ancient times, people had their own grain then, there were millmen who ground the grain in ...

    lotofag - 2013-04-28 03:17 - 6 comments

  3. Hello from Canada

    ... all. Thanks, Adam Category:  General Baking TeckPoh ... in past about comunist goverments and how they take away people freedom, once you open your eyes you see that grass on other side is no ...

    Adam T - 2008-03-06 18:41 - 36 comments

  4. using firm starter in liquid/batter starter formula

    ... is this... I was reading Maggie Glezer's Artisan Baking Across America and have decided to try out the firm starter she ... run starters commercially for 20 years, I think sometimes people get caught into the details, and it does seem quite complex when you ...

    Maverick - 2009-03-13 07:44 - 4 comments

  5. A decent loaf!

    ... send it up pretty high, and i've seen some loaves from people like Jeremy which seem nearly round, but mine never seem to. Maybe I am ... was certainly not up to your standard at that stage of my baking. A few things can help with getting a less flat loaf (though yours ...

    iLikePie - 2007-05-07 09:41 - 9 comments

  6. Collapsed dough

    ... with them (proofing baskets, bowls, or simply put them on a baking plate and cover it with loose film (dont tighten the film as this will ... try to get it to rise one more time so you can bake bread.  People say that it won't work, the dough and the bugs are spent by then, but is ...

    JohnF - 2012-07-29 01:39 - 9 comments

  7. Story of a sourdough bread in french bakery

    ... TEARS TO MY EYES--GUESS I NEED TO HAVE THAT OVEN AND START BAKING GOOD HEARTY WONDERFUL BREAD--WE ONLY LIVE ONCE AND IF CREATING INCREDIBLE BREAD CAN ADD JOY TO ME AND PEOPLE WHO EAT IT THEN I HAVE TO DO IT--I KNOW IT WILL TAKE MORE THAN THE OVEN ...

    renaud - 2015-08-27 16:28 - 20 comments

  8. The Bread That Would Not Die (Secret Ingredient: Chia Seed)

    ... this way and still taste so good is very, very unusual. Most people who must eat gluten free bread, whether they bake their own or buy it ... to baked products. Adding 2 tablespoons of chia seed gel to baking products will extend the freshness and shelf life. The chia seeds ...

    glutenfreesourd... - 2009-07-02 22:54 - 8 comments

  9. scrap dough in sourdough?

    ... like in the place where you probably come from where your  baking equipments are all state of the art? Think about the small time  ... referring to. I have no problem with freedom and agree people can do as they please with one bread or the other. However, like John, I ...

    Adam T - 2008-03-06 15:22 - 25 comments

  10. Adjusting for summer?

    ... you but it could be the lack of Rye for the refresh.  Many people use Rye to perk up their starters.  Rye is said to make a starter more ... the rye lasted so many weeks (3 or 4 I think!) of frequent baking! In answer to your questions, yes the starter is at 100% hydration. ...

    saralexis - 2011-06-06 00:54 - 16 comments

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