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What now?
... It would be good if you could post some pictures so people can see what is happening. Joe reply ... Danubian 2008 August 21 ...
drpete - 2008-08-19 22:59 - 20 comments
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What Have You Been Busy With?
... my cupcakes; the flavours do not suffer from it at all...people kept coming to me to say how good they tasted. However, I can't take ... Danubian 2008 July 19 very ...
TeckPoh - 2008-07-27 23:07 - 38 comments
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How to produce less sour sourdough bread?
... 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 ... the pH. Here's a good starting point for you, a comment from Danubian: sourdough.com/forum/topic/1156#comment-8583 ...
dorisw - 2011-04-05 14:37 - 18 comments
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vitamin c alternitives
... the rest of the thread is also a very good read. Next, Danubian reports on t he effects of Vitamin C on dough development. Again, ... angst. Ascorbic acid is NOT vitamin c. do your research people. Vitamin c is a complex of molecules which is enabled as a therapeutic ...
Tim the Artisan - 2008-10-28 00:17 - 7 comments
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G'day from a rank amateur
... of which I am a member had a thread about good food and Danubian (through another name) posted a photo of some sourdough he had made. Various people expressed a desire to give it a go and I was one of them, but I was a ...
lamp - 2008-09-09 20:07 - 3 comments
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pinkish grey colour in starter
... March 16 Based on what Danubian says at the link below, it is the lack of acidity that may be the ... really well. The only thing I see about gray starter is that people say they have a gray layer on the top, and that it is hooch and is ok. ...
Carter - 2010-03-15 17:41 - 10 comments
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figuring out rye
... 16 Thanks for the input people, my oven has just taken the opportune time to run out of gas, and I ... I tried the 100% Dark Sweet & Sour formula posted by Boris (Danubian) with mixed results. I posted my attempt on Danubian thread here. ...
jem - 2009-08-13 21:35 - 9 comments
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Dough Trough Sourdough
... had to be true. Our recipe (thank you Danubian): 8.5kg spelt four, 6kg firm sourdough leaven (4kg wheat flour + 2 ... trough is at the right height for him. I have read of some people having troughs that can be raised and lowered hydraulically so that the ...
Graham - 2009-10-19 19:47 - 8 comments
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Idea: Australian spit-dough (for the amylase)
... 2009 May 7 Jas, Danubian is a pretty well respected SD guru around here, and he's pretty harsh ... very quiet about it. Heck I have a hard time getting people to try sourdough sometimes just because it is called sour! ...
jas - 2009-05-06 21:32 - 14 comments
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Hello from Canada
... the regulars, I guess I haven't really seen Bill and Danubian, only parts of their body and hands with their breads. ... 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