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Non-starter
Bread Or Alive's blog Hi there, Any help appreciated on this. I started ...
Bread Or Alive - 2010-02-04 10:55 - 2 comments
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Ciabatta a'lancienne
... reply Bread Or Alive 2010 March 4 hi ... temperature did you bake at? (ahem, I just read your other blog post on using fan ovens , this answered my question) Mine's nearly ...
SourDom - 2015-08-26 20:46 - 17 comments
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Sourdough Bread Labeling
Graham's blog Australian bread can be labeled 'sourdough' even if it is not 100% sourdough. Kingsley ... In France, a sourdough bread has to be made with an alive natural leaven or a starter (alive liquid or dried leaven blended by an ...
Graham - 2008-12-23 18:13 - 12 comments
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The Beginning
anne_jackson's blog Hi, I'm Anne; new to two things - sourdough and blogging! ... three-year-old daughter, and finding the time to bake my own bread was difficult. But then I realised that it was of such vital importance ... starter on 7 January, and have so far managed to keep it alive (albeit I've just used it in a loaf today and it smells a bit too sour - ...
anne_jackson - 2012-01-25 01:21 - 8 comments
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I'm a failure at making a starter :(
... and off to the store to get more flour. Made 4 loaves of bread already today. I have company this week and we're huge homemade bread ... I agree with alexandra75 that following SourDom's excellent blog on how to get a starter going is the easiest path. I found that during the ...
Jane Williams - 2011-04-27 04:59 - 82 comments
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What is going on with my starter?
... quite like that. However, if it does work to make good bread and you are still alive then I guess it is OK. I assume that you do ... your feeding regime. Have a look at SourDom's beginners blog on this site for some excellent advice on all aspects of starting and ...
KimbaMarie - 2013-12-08 12:34 - 2 comments
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Tight schedule
Roger's blog I am very new to this and am amazed at how on top of it all ... a tighter schedule. My starter is OK not over active but alive and bubbly! well ish... so I make it up with the extra flour and water ... more flavourful and I assume that will translate to the bread. Cheers Mike reply ...
Roger - 2010-03-16 04:04 - 5 comments
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Best ever pizza dough, NO OIL so hard to handle.
... white gives most authentic, taste and look. 500gr white bread flour.............................I used Organic Canadian strong white ... to recipe is here >>>>>>>>>> http://sourdough.com/blog/pizza-crumb-picspre-baked if i want to use the pizza that day i ...
lenohbabe - 2015-08-26 21:04 - 8 comments
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looking after the baby (or: how to maintain and use my sour dough starter)
... I posted some questions about actually baking bread but I would like a few hints about how to maintain my starter. I made ... 16 In Beginners' blog - a starter, from scratch looking after ...
wishfish - 2012-06-24 01:19 - 16 comments
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I've been making sourdough bread for 11 months now!
... Hi! I've started making sourdough bread last year (in April if I remember well). My first attempts were ... idea of the rest of the process. http://sourdough.com/blog/one-way-make-loaf-bread In terms of what to do after you have ...
Hugo - 2014-02-19 05:25 - 12 comments