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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 ... a photo of the crumb, but it is heavy and dense. Minimal rise during proving or in the oven (well a little) Great flavour though... ...

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

  2. SourDom's - Beginners Blog

    ...   Sorry, mean't to start a new thread rather than tag onto this one. Delete as necessary. reply ... steps using my sourdough starter. I can let the first step rise for a long time without the taste going too sour, the second step if my ...

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

  3. 70 Pounds of Sponge Later

    ... March 16 I loved your tag line and had to use it as a subject!!!   The unique San Francisco ... (At 88F.)  My loaves were much less tastey and didn't rise at all.  The starter still bubbled furiously, and smelled very good.  I ...

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

  4. Wholegrain spelt and rye

    ... stretch and folds?  Or not so often?  and does the dough rise faster and hence needs baking sooner?  What is the best way to shape ... 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

  5. New starter

    ... 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. ... Hi Mal, Rather than worrying about how high it will rise, the main requirement is that it gets all aerated and mousse like. If ...

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

  6. I'm ready to BAKE - need a basic Sourdough Recipe

    ... fridge). By adding the starter to dough, you can make it rise. Bake and serve. Yum! Creating Your Starter The novel thing about ... for two big two-pound loaves of bread, the total price tag will be less than a dollar. Comments and Notes and Ramblings For good ...

    mimig64 - 2011-11-23 17:34 - 4 comments

  7. Single row moulder

    ... and rounded dough pieces are irradiated by microwave to rise dough temperature about 5°C, which leads to promotion of relaxation of ... like it should (or used to) and hence the yuppie price tag! What's a 'Kransky' - something smoked? Your menu sounds great. ...

    carla - 2007-01-09 12:52 - 23 comments