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  1. Real Bread Campaign

    ... white flour* Made in one continuous process i.e. no part-baking or freezing of the dough Made using at least 20% (by weight) locally** ... everyone else is alowed to voice theirs. I am in favour of people wanting to make things better. By better, I mean bringing it back to ...

    Stefen Tradtion... - 2011-08-23 14:07 - 40 comments

  2. Irregular grain (what am I doing wrong)

    ... advance. Peter Category:  Sourdough Baking Croc 2008 January 30 ... in your post is "plain flour"   plain flour is what people use for cakes and gives such texture because of low protein/gluten ...

    drpete - 2009-11-24 18:53 - 13 comments

  3. Starters gone wrong. Or something.

    ... full of useful information. So, I'm starting with sourdough baking and am having serious problems with the starter. A year ago I bought ... to some contamination. Since posting here I've found some people at the Pizzamaking forum with the very same problem with de same culture ...

    oscar - 2008-10-17 21:06 - 62 comments

  4. I need a pep talk

    ... In my little mind, I'll only be baking from Thursday to Saturday to cater for at most 10 orders? But, just now, ... things I bake which are not available in bakeries here, and people have been writing to me to sell these. I shall come here from time to ... for it. If it doesnt meet my expectations i will not buy it again, but i will give it a chance. I am fed up with having discussion with ...

    TeckPoh - 2007-04-03 20:29 - 35 comments

  5. SOUR sourdough

    ... of hours surfing the web for all knowledge on sourdough baking, and as many hours experimenting with different recipes..   I've ... 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 ...

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

  6. Bill or anyone try this recipe!

    ... Ta, Jeremy Category:  Sourdough Baking carla ... with [i]Backferment[/i] has very low acetic acid and some people say , the bread is more digestible, lighter, even rye bread. There are ...

    Jeremy - 2006-10-21 01:11 - 45 comments

  7. A starter from scratch

    ... is the oldest form of leavened (or ‘risen’) bread. Baking presumably existed for a long time before that, mixing a paste of dried ... (they are the same ones that are present in yoghurt, or that people consume deliberately in preparations like ‘Yakult’). The yeast and ...

    SourDom - 2016-02-17 13:30 - 186 comments

  8. Son with Food Allergies - Need yeast free, dairy fee, wheat free!

    ... IN ADVANCE! Erin Category:  Sourdough Baking LeadDog ... I agree that no fruit is kind of ridiculous, but a lot of people are sensitive to dairy, so reducing if not elminating that may be good ...

    DesperateMeasures - 2010-10-24 12:57 - 18 comments

  9. Sourdough Cinnamon Rolls

    ... Lisa's blog I've been baking with Sourdough Starter for just under three months now. After many early ... between 1/4 inch and 1/2 inch thick. { Note: Some people prefer a more bready result so will roll a generous 1/2 inch thick. I ...

    Lisa - 2010-09-07 11:49 - 12 comments

  10. Exploring Bread

    ... any left.  I'll write up a recipe for the bread but wanted people who have been interested in this thread to know that these techniques ... itself a couple of times followed by a rise each time, and baking it in a covered pot at high heat for the first 30 minutes. But I don't ...

    LeadDog - 2010-01-01 17:19 - 40 comments

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