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  1. The Quest for Exceptional Organoleptic Bread

    ... they stocked the Demeter Farm Mill range of flours and grains. A bit more research and I am confident these organic flours could be ... I offer to my valued clientele.   Boy, what a good forum this is, eh? reply ...

    Johnny - 2011-02-26 11:58 - 16 comments

  2. enzyme bread tech

    ... not to mention creating light high breads from various grains not usually used in bread making, the new technology is using enzymes ... the parameters you describe., and its obvious from the forum on this site and others, that maintenance of starter and consistency is ...

    JohnD - 2011-05-06 01:14 - 100 comments

  3. effects of extended autolyse

    ... and autolyse.  Worth a read. http://www.danlepard.com/forum/viewtopic.php?t=1766 reply ... I just cant recall the name atm,but using the brewery spent grains is an old practice....and still in Ireland a friend tells me. The grains ...

    Panevino - 2009-12-06 22:02 - 21 comments

  4. Mould

    ... John's advice to Ruth - [url= http://sourdough.com.au/?q=forum/topic/1103#comment-8347][b]see here[/b][/url] - makes plenty of sense. ... German yeast, is a gelatinized mixture of mashed malted grains, hops and flour. As the traditional recipe is very complicated and ...

    DellaWellaWoman - 2008-02-09 20:16 - 85 comments

  5. It's not sour!

    ... like to inquire if the yeast spores present on wheat and rye grains in their natural state survive the milling process and are present in ... upset the "experts", I’ll be happy to bow out of this forum and wish the beginners a whole lot of luck. reply ...

    Ihawley - 2010-04-30 16:14 - 33 comments

  6. Fred Bread

    ... loaf that I put in the fridge was towards the dark roasted grains flavor of the flavor profile and the crust was thicker and chewier. ... of moisture.  I even asked this question on another bread forum but still no answer.  You would think someone somewhere would have ...

    LeadDog - 2015-08-27 13:28 - 93 comments