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Bakers delight Sourdough and Helgas bread.
... sourdough producer in Australia, with 35years experience in baking ,is the actual nature of these breads from a critical viewpoint. To this ... experience made me consider opening a bakery just to make people more aware of sourdough bread. I've enjoyed your articles and I ...
JohnD - 2010-08-11 01:01 - 17 comments
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100% WHOLE Grain Starter??
... is the sooner. Your main difficulty, as I see it, will be baking with 100% wholegrain recipes. You will certainly need to use higher ... spoon slowly and leaves a thick layer behind (5+mm). Some people work with starter of a dough consistency even just keeping a piece of ...
Cleanmommy - 2012-05-27 05:45 - 11 comments
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gas or electric deck oven
... drawbacks to using gas? Of course, one of the quirks of baking in the brick oven is shifting front loaves to back and losing retained ... it needs a spell. It would be great to get some info from people who have used gas and aren't just trying to sell me something. ...
lily - 2009-09-03 18:56 - 14 comments
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Questions about hydration
... One of the best things about baking is the experimantation. If this is in your nature to do so. Some people are just happy to use one 'safe' recipie and method that they use that ...
Auntie Maim - 2012-05-14 04:45 - 7 comments
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My first time....
... generally recommended that you cover the container. Most people seem to use a loose fitting/partly screwed on lid. You can use cloth, ... risen, too pale. I'll just keep practicing though. Enjoy yr baking. Bebe reply ...
Bebe - 2012-04-25 14:34 - 8 comments
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Sourdough and reflux or indigestion
Hello, I'm new to this site and to sourdough baking. I've been making sourdough bread for just the last month, the loaves ... on sourdough bread, is that it is more digestible for most people. Have you had your reflux checked by a physician? Cheers Terri ...
Kerry - 2009-04-01 11:11 - 10 comments
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Listeria!!!
dmkentish's blog I have now been baking sourdough for 12 months and starting to feel comfortable with it. To ... this, I had heard that the Trentham guys were discouraging people from storing their starters in the fridge and wondered why. I cannot ...
dmkentish - 2013-02-01 10:24 - 7 comments
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The dirty VC - a baker's war story
... I like it or not now it is what I'm passionate about. Baking bread. We'll leave off the 'good' for now. I'm one of ... a nut working 14, 18, even the full 24 hours for other people and myself to make what I saw as my best shot at bread. All of it was ...
tony dench from... - 2008-04-23 09:53 - 11 comments
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In need of some tips!
... This is what it looked like: I baked the bread on a baking stone at 220 C for the first ten minutes, spraying it with water every 2 ... to learn, so I appreciate any extra knowledge I can get from people with more sourdough experience :) It might still be a bit overproved ...
Marmara - 2013-05-28 21:07 - 5 comments
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1895 Scotch Oven Restoration
... blog For the past few years I have been baking sourdough bread at home and loving it. I have also been missing life ... Nathalia Historic Bakery and Guest House. A place where people can come and learn how to bake lovely sour dough and enjoy the amazing ...
TimmyB - 2011-12-13 06:36 - 8 comments