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  1. Barley Sourdough? Is this grain succesfully used on its own?

    ... Carla, you're missing a / in your last [img] tag. It should look like [/img] instead of [img]. reply ... yes, Barley still has some gluten. I'm not sure exactly how much though. Warmly Sourpuss reply ...

    Sourpuss - 2007-05-26 09:35 - 46 comments

  2. SourDom's - Beginners Blog

    ... on sourdough baking. The tutorials are:   How to  make your own starter . How to use  short kneads  to handle ...   Sorry, mean't to start a new thread rather than tag onto this one. Delete as necessary. reply ...

    Maedi - 2010-11-21 16:18 - 3 comments

  3. The original San-Francisco starter.

    ... I have an original San-Francisco starter. I wonder, how i sould activate it. Does anyone has a particular instrucktion. How many ... Blog on this site (under Beginners on the Categories Tag at the top right) where he gives very good advice on starting, maintaining ...

    Alex Dubovoy - 2015-11-23 22:58 - 2 comments

  4. 70 Pounds of Sponge Later

    ... March 16 I loved your tag line and had to use it as a subject!!!   The unique San Francisco ... reading your blog, I've got several questions related to how I've been proceding.  First, tell me that 70 lbs is an accumulated ...

    Secret_Ingredient - 2011-03-04 06:45 - 8 comments

  5. Tags and Ratings

    ... Hi folks. What do you all think about the ability to tag and rate content? This is currently done only with videos. Tags are ... a little bit since then and I will now experiment on how to convert yeasted recipes to sourdough.  It is just nice to have a one ...

    Maedi - 2008-09-04 14:07 - 6 comments

  6. slashing and owen lift

    ... long slash is about 30-40% bigger in volume and you can see how well bread made use of this slash the whole top opened up to make room ... back at the end of June. [url]http://bill44.wordpress.com/tag/techniques/[/url] reply ...

    Croc - 2006-08-17 14:16 - 7 comments

  7. Wholegrain spelt and rye

    ... rye sourdough breads. Since they do not have much gluten, how do we develop the gluten without spoiling the dough?   Should we do the ... section on this method. Really worth the 40 dollars price tag for his book. Good Luck Dan reply ...

    atara - 2013-05-02 01:52 - 3 comments

  8. Requiem for sourdough

    ... us. You dont accept that...fine go without food and learn how central it is to life. To mess with our food,and trivialise it with ... Sourdough. In an ideal sourdough world, one does not need to tag the prefix REAL to Sourdough to distinguish from impostors. I'm beginning ...

    JohnD - 2008-02-23 11:52 - 45 comments

  9. New starter

    ... has persisted but perhaps continue for a little longer.  How is the activity, it terms of gas generation and volume increase ... 3rd feed it now smell yeasty  and is  bubbly, hopefully tag teaming with the extra flour and water 4 times in 24 hours will work. ...

    Mal - 2013-08-12 08:15 - 19 comments

  10. Family collapse laughing at collapsed dough — please help!

    ... I keep thinking it was overhydrated; just can't understand how!  Would a lot more stretching and folding help?  The starter began ... can upload a couple of photos - not sure how to get the img tag to play nice with Picasa weblinks, but these links should get you to the ...

    foss - 2011-04-07 00:12 - 12 comments

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