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  1. Mould

    ... cycled a third time. [img] http://sourdough.com.au/gallery2/main.php?g2_view=core.DownloadItem&g2_i... Crust detail [img] ...

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

  2. malt flour

    ... bugs get along - because they don't compete directly on the main food source. So added malt = more enzyme -> more maltose for the LAB -> ... than using diastatic malt. [img] http://sourdough.com/gallery2/gallery/d/15080-2/swb3.JPG[/img] Had trouble posting the picture ...

    Panevino - 2009-03-14 16:22 - 18 comments

  3. Baos: The Rise & Fall (and Rise?)

    ... there after 6 hours of fermentation.. My guess is that the main effect is neutralising the acid, and so stopping the starch degrading. I ... crumb with red bean filling. [img] http://sourdough.com/gallery2/gallery/d/12358949-1/redbeanclsup.jpg[/img] ...

    jacklang - 2009-12-06 22:05 - 16 comments