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Too heavy
... 5 Hi drovers wife. People may be able to better assist if you give us more details. eg: type ... gluten (eg: kneading, stretch and folding, slap kneading) baking temperature and time your current ambient temperature Looking ...
drovers wife - 2011-01-05 14:02 - 5 comments
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Slashed Breads Bake-off
... perfecting his scoring skills (tying flies for the right people helps ). The reasons for slashing (most) breads are not only ... content. Shudder...too sweet. How's your beasties, Adam? Baking with it yet? TP reply ...
TeckPoh - 2009-05-08 14:57 - 72 comments
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don't I need a sponge?
... recipe. However although I am only new to sourdough baking I am not new to baking with commercial yeast so I understand dough to a ... about the second proofing as well? I know that a lot of people like the idea of retardation to fit baking into their lives. my wife ...
Olivier - 2012-09-18 14:34 - 12 comments
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Starter turned to water...
... Carl. The technical information is very helpful! Besides the baking and sourdough, my husband and I are planning on trying our first batch ... under the name of “Beano”. “Beano” supplies people with this debranched enzyme to assist in digestion of branched ...
Dorean - 2010-10-26 06:01 - 15 comments
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the verdict on shaping
... shape. thanks all Category: General Baking Danubian ... what we have is a hybrid ,hence Danuman has been asking people to be precise about "starter"/"sourdough"/leaven etc.and its difficult ...
nowonmai - 2008-03-06 18:43 - 31 comments
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How Can One Enhance Sourness?
... whatever that is. :) Category: Sourdough Baking jpdchef 2007 January 9 ... about 'sourness': There are some wonderfully helpful people in the forum, and I'm sure you'll get lots of hints and tips. Have a ...
alienbogey - 2009-11-29 15:23 - 10 comments
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How to produce less sour sourdough bread?
... than bread made with baker's yeast. My recent attempts at baking sourdough bread with my home produced rye starter, and home milled flour ... spelt) produced rather strong sour tasting bread. A lot of people seem to be after this strong flavor, I can be O.K. with it, but his ...
dorisw - 2011-04-05 14:37 - 18 comments
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"Dark" or "Black" colour to rye bread
... intensity desired in the finished loaf. Finally, the baking method for this bread has the finishing effect, caramelising those ... for about 20 to 30 hours..Pumpernickel. Soma couple of people doesn't like it..too sticky, too compact ..if your are unused..like some ...
Danubian - 2009-12-06 22:02 - 34 comments
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First attempt at gluten free sourdough
I have been baking successful gluten free bread for a while now ( ... Hi Doug, Tried again today - mixed dough before church and left it on its own! Baked it ... your posts and full marks for sticking with it. I teach people how to make gluten free bread and as you said, there is so much to ...
Staffo - 2011-10-04 23:43 - 31 comments
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Laucke Wallaby Flour.
... I don't have it mate, but I have heard other people speak highly of it. May be best to get an opinion from one who does. ... even it were $200! it is pure gold none of my other baking books come close. cheers Dom reply ...
Bill44 - 2006-08-01 09:14 - 49 comments