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  1. First ever sourdough loaf.....

    ... varying degrees of disappointment. So with some help from people here (and suggestions of a first loaf - this one is the Norwich ... reply Bread Or Alive 2010 March 3 ...

    Bread Or Alive - 2010-03-03 00:42 - 13 comments

  2. Help a London rodent....

      Hello people... I've recently taken up breadmaking (add lots of slurping noises ... reply Bread Or Alive 2010 February 21 ...

    rudehamster - 2010-02-21 09:11 - 4 comments

  3. alien space-pods? no, just proofed seam-side DOWN! (oops)

    ... Nice looking crumb!   After you have sliced the bread, the crumb is what matters. No one can tell then if you proofed the ... That crumb is beautiful, and the rough finish just invites people to grab a chunk with their hands. Just for fun you could try this ...

    mlucas - 2010-04-08 12:34 - 4 comments

  4. My starter smells like acetone.. Is something wrong?

    ... smelled went away and the starter was great. Just baked some bread using it turned out grea, by the time I gave a loaf to all the guests at ... having anything contaminated? Also: I wonder how other people do this, do you wipe the inside glass after having poored it out or can ...

    Michael PD - 2010-01-11 21:20 - 19 comments

  5. Sourdough Bread Labeling

    Graham's blog Australian bread can be labeled 'sourdough' even if it is not 100% sourdough. Kingsley ... back. How you can help: We urgently need as many people as possible to express their concern about misleading and deceptive ... 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

  6. Troubles in the Fridge

    Hi All I made a great chef, starter and bread the book I was following then said to put the reamining chef into the ... you may not like, but have to accept them anyway. Some people stir the grey stuff in before they take out a tablespoon for refreshing. ...

    stacm - 2006-08-16 02:46 - 8 comments

  7. 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 ... ( not sure if that is expressed correctly). I have seen people just use water and white flour. Just make sure it is a good flour, not ...

    Jane Williams - 2011-04-27 04:59 - 82 comments

  8. Starter help?

    ... your starter?  I start mine on top of my upright freezer.  People have used a microwave with the door left open to keep the light on to ... wholemeal etc) but have had the best success (and best bread results) with my 100% organic wholemeal starter. I think my Rye flour was ...

    shane.d.ulrich - 2010-11-09 14:14 - 17 comments

  9. enzyme bread tech

    JohnD's blog THE NEW ENZYME BREAD TECH….   Most of us are aware that modern commercial bread had ... mammalian cell membranes and cause allergic reactions in people continually exposed (as in bread production…consumption?) and finally, ...

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

  10. What has happened?

    ... have to waste flour to starter when I can save it for the bread and the buld.) Here's hoping you can save it. ... anything to it it was a very nice and flavorful loaf.  Some people are going to have a couple of nice loafs for a gift. ...

    westexan - 2010-12-17 00:54 - 8 comments

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