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  1. How to produce less sour sourdough bread?

    ... point for you, a comment from Danubian: sourdough.com/forum/topic/1156#comment-8583 reply ... As I mentioned, my fiance knows how to bake fluffy and tasty whole wheat bread with baker's yeast, it's just not agreeing  with him. ...

    dorisw - 2011-04-05 14:37 - 18 comments

  2. enzyme bread tech

    ... bread needs all of these things, when the label on a good tasty wholesome sourdough will read Flour, water, salt. We`ve come a long way. ... 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. Sourdough Diary - Beginners please ask questions here

    ... storage/maintanence cycle (I am leaning heavily on the other forum members to provide good advice here). reply ... gave me ... which means they weren't pretty, but they were tasty with nice crusts! Your comments would be appreciated, and I know some ...

    Graham - 2006-06-22 21:34 - 189 comments

  4. What Have You Been Busy With?

    ... the tiniest little jar out of 5 mangosteens, but it IS so tasty.  We can't tell my dad about it, because he's insistent that if you eat ... about it not being bread or sourdough even, we have an OT forum. Hey, we're in it right now! Do tell. Best TP ...

    TeckPoh - 2008-07-27 23:07 - 38 comments

  5. The flowers of Flour

    ... This would bring the protein down to a better range for tasty bread also, but still with strength. Here in SA, I use the ...  Hi JohnD I have just joined this forum and I am struggling to find the flour equivalents that I used when I ...

    JohnD - 2008-02-10 16:25 - 10 comments

  6. Why Can't I get oven spring??? Help please...

    ... the oven, it won't rise any further. I was advised on this forum to reduce the fermentation time and prooving time ( I think I used to let ... I then had to litterally pour it into the pan - resulting in tasty bread, no oven spring. I started to gradually reduce the % of water ...

    dorisw - 2011-09-04 01:14 - 11 comments

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

    ... [url=http://www.danlepard.com/forum/viewtopic.php?p=4132#4132]This[/url] may be interesting to you. Perhaps, ... low gluten flour would ever be described as "light". Yummy, tasty, nutritious, filling, moreish, fantastic are all words I'd use to ...

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

  8. Panettone for you guy's!

    ... pannetone recipe that Jack Lang posted on the brick oven forum several months ago. It comes from ?Cresci ? The Art of Leavened Dough? by ... still nowhere near the fluffiness of TPs, but extremely tasty and well worth the effort. Merry Christmas to all, and to all a good ...

    Jeremy - 2006-12-29 01:46 - 72 comments