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  1. Companion Bakery Tasmania - how we make sourdough

    ... that this is 20% of TFW) 20g salt (2% of TFW - we use a wet salt - if you use dry salt reduce to 1.8% or18g) 500ml water (this is a ... up on this page soon!!) http://sourdough.com/gallery/v/user/Graham/starter-ball A few months later, in cooler conditions, I ...

    Graham - 2011-09-01 09:03 - 23 comments

  2. Not looking too good..

    ... http://sourdough.com/gallery/v/user/DVTO2/Whole+wheat+2+3+2012+024.jpg.html reply ... impact on my projects.  My first all purpose wheat was too wet, I think, and it did not hold its shape very well.  I did a 100% whole ...

    DVTO2 - 2012-03-04 02:21 - 34 comments