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Lunch with John Downes and Dan Lepard
... and get a behind-the-scenes look at an incredibly beautiful baking facility. In terms of architecture and working environment, the Convent ... amazing opportunities to meet interesting and like-minded people, and to get to share ideas. There has been radio silence since ...
Graham - 2007-05-09 21:12 - 3 comments
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Sourdough starter
... is warmer. How will I know whether my starter is ready for baking a loaf? The recipe has used strong white flour, water and 7 chopped ... just feed it up to the amount you need for the bake. Most people seem to find that the first few loaves are a bit flat looking but the ...
SteveTwigg - 2013-04-12 08:31 - 19 comments
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changing the starter - from dry to wet
... of emulsifers that are not uncommon in the baking industry, but there are a few that crop up routinely in bread and cakes ... us by the offensive odour and taste. Its mind boggling that people are conditioned to eat that stuff, or that they can be put in a ...
ruthpringles - 2009-11-12 19:25 - 12 comments
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First time sourdough
... me. The first thing I would suggest is to just keep baking with your new starter and see how it develops. As a starter ages it ... timings recently though (after some advice from some lovely people here), because it's summer in Australia and I wasn't getting any oven ...
thebionicmatt - 2012-12-20 14:08 - 11 comments
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Weight vs Volume Measurements
... at math and very knowledgable about the weights of different baking ingredients (hmm, one cup of American bread flour is approx 136g), or ... important when measuring salt. (In the trade we refer to people who try to mix without the scale as "scoop and shovel men", and it's a ...
hitz333 - 2010-09-10 08:27 - 13 comments
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Starter/Levain Building Spreadsheet
... calculator help. Thanks again for your generiousity. Happy Baking! Mary reply ... any problem with documentation. I guess I was relying on people having read my blog to know what it does. When I get a moment, I will ...
farinam - 2012-03-19 12:38 - 3 comments
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Is there a standard definitions for "starter" in recipes?
... maintenance of the starter. The other thing is that some people work by 'look and feel' and are not concerned with 'precise' measurement ... tend to prefer a sort of mixed approach to everything I do, baking no exception. That is, when possible I like to start with as much ...
GeoffreyLevens - 2016-10-06 07:50 - 2 comments
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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 ... works for you. I don't use sugar in the starter or in baking, as it doesn't need it. The flour has enough sugar that feeds the ...
doreenfrost - 2012-06-18 21:39 - 2 comments
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what now?
... everyday? as i have read its best to wait 14 days before baking with the starter. I am planning to keep mine in the fridge and feed ... The stock can go straight back into the fridge although some people leave it on the bench for a while to get going. The lot for your loaf ...
Cookingwithcharl - 2013-04-20 02:40 - 3 comments
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Zeneara Reviews (UPDATED 2024) Does It Really Work? Worth Buying?
... ear discomfort or unclear hearing, you’re not alone. Many people share these concerns, and Zeneara aims to provide a natural and ... in my hearing clarity is remarkable. I can enjoy music again without straining to hear the details.” Sandra L. - ... Zeneara Now Category: Sourdough Baking ...
jamarcus - 2024-09-23 19:47 - 0 comments