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  1. Not looking too good..

    ... able to create a rye starter and proof and bake a pretty good pumpernickel in a loaf pan.  Now I am trying to convert the starter to ... ouf the dough but and have poofed it three times, but have not got it to pass the "window pane" test.  The skin is kind of "cratered" and ...

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

  2. Rise and oven spring is not very good. Would welcome suggestions.

    ...  But after adding the flour and letting it rise it does not have enough structure. My recipe is  1 cup starter, 1 cup water, mix to ... Perhaps it would be a good idea to give us some details on how your work the dough, e.g. how you ...

    Sourdough craze - 2013-03-16 01:07 - 4 comments

  3. Ciabatta Bake-off

    ... all kinds of different breads and call it ciabatta but I'm not sure they are really ciabatta. reply ... I had to scrape it off for a while until it developed some good elasticity and became "almost" workable so I returned it to the bowl. ...

    TeckPoh - 2009-11-24 15:46 - 75 comments

  4. Where to get baguette trays from - and do I really need one?

    ... only non-stick versions available here in NZ (which I do not want to use as if they get too hot they will emit poisonous fumes - and I ... big for my oven! And they are made of aluminium - not too good when using sourdough! So what is the answer? Do I have to find some ...

    carla - 2007-06-07 21:42 - 14 comments

  5. my first home sour starter

    ... 2008 November 6 Looking good. reply ... your advantage. The burst of fermentation you had may not have been sustainable yeast/bacteria, but there could still be a small ...

    Adam T - 2009-05-08 15:00 - 84 comments

  6. My starter has a grey layer on top...is it ok ?

    ... bread).  Going by the info you have given, I think it's a good bet that yours requires feeding twice daily at the moment. My starter ... from people more knowledgeable than I am.  You are probably not refreshing often enough or discarding enough when you do refresh.  Good ...

    molifemo - 2010-04-08 00:52 - 13 comments

  7. 100% rye and a potato-rosemary loaf

    ... is more brown than black, but the bread is looking really good so far. Can't wait to cut into it! I wasn't sure how much of a final proof ... (less sour), maybe the result from tin. I don't know I do not bake in tins. reply ...

    nina - 2008-12-19 10:22 - 36 comments

  8. Im beaking into sourdough

    ... loaf! cmon! So that failure, along with the want for good bread at less than $10 a kilo, spurred me on to sourdough. I?m also ... font size and see what happens. Of course, the results may not be readable. The forum looks basically well behaved: when I change font ...

    lightningbolt - 2006-08-06 22:35 - 23 comments

  9. Hello from Brazil

    ... The first was the foreign recipes (once we don't have good sources about sourdough in portuguese), which talk about prooving times, ... is what we call 'plain flour', but AP and plain flour are not exactly the same. AP flour typically has a medium protein count, medium ...

    Alexander - 2011-11-02 04:02 - 15 comments

  10. Exploring Bread

    ... this work.   The resulting bread ended up being so good that I was left wondering why, I really hadn't done anything that seemed ... SD. It's the first formula I've arrived at myself (although not from scratch - I remain indebted to the poster of the original recipe for ...

    LeadDog - 2010-01-01 17:19 - 40 comments

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