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  1. Family Devour First Sourdough Loaf

    ... Sourdough Loaf[/url] by [url= http://www.flickr.com/people/francis-foley/]Francis Foley[/url], on FlickrSourdough Loaf ... not that good looking. You've got a very nice and "happy" crust there. And the internal structure looks just fine, like a french batard ...

    ffoley - 2013-03-27 08:01 - 3 comments

  2. Wild Crust Bakery

    Wild Crust Bakery produces traditional sourdough breads which are then baked in a ... Mansfield Regional Produce Store, Mansfield   Wild Crust Bakery also  supplies breads to cafes, restaurants and produce stores ... will run from 10am to 4pm Numbers will be limited to 6 people per workshop The cost of the workshop will be $180 Morning tea and ...

    wildcrust - 2016-12-05 23:34

  3. Blistered glaze like crust...?

    ... what now seems defunct, Matisse Bakery used to get the same crust and I have often tried to find out how to do it... but with no success ... The blistered effect here in the US is highly sought after. People go nuts trying to find out how I achieve it on my bread. I do the long ...

    TrevorM-L - 2017-03-13 00:28 - 21 comments

  4. Baguette with good crust

    ... with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches more then it breaks. Dear ... the humidity in the oven in the early stages of baking and people using domestic ovens often help this along by spraying water into the ...

    Broodt - 2014-07-12 21:49 - 1 comment

  5. how do you get a bigger contrast between the cuts and the crust?

    ... and it's going pretty well but I suffer from terrible crust envy.  I'm talking about the big contrast between the floury bit and the ... feed as well without having to discard anything.  Some people who bake every day just use the scrapings left in their culture ...

    badgerbrook - 2015-07-27 17:20 - 10 comments

  6. vitamin c alternitives

    ... i am lead to believe that acid changes the flavour and crust composition, and i can cause health problems like cancer apart from that ... angst. Ascorbic acid is NOT vitamin c. do your research people. Vitamin c is a complex of molecules which is enabled as a therapeutic ...

    Tim the Artisan - 2008-10-28 00:17 - 7 comments

  7. My new favourite pain au levain - back to basics!

    ... not too light...a bit of chew is nice, I reckon. I like a crust with some crackle but not so thick as to pose a dental risk. And most ... is “back to basics” as in your post.   But as more people are into sourdough breads, there will be more talents…and more ...

    rossnroller - 2010-04-28 19:04 - 6 comments

  8. enzyme bread tech

    ... mammalian cell membranes and cause allergic reactions in people continually exposed (as in bread production…consumption?) and finally, ... Without this sweetener, the bagels do not develop the crust or flavor associated with this type of bagel. As far as I know, these ...

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

  9. 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 ... flat breads is they have a very large area of caramelized crust to eat.  I have never named a starter but if the first bread turns out ...

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

  10. Exploring Gluten Free Sourdough

    ... then it slowed down and the goo became evident! The crust was really very good, but sometime after it left the oven the crumb ... I became frustrated by the poor quality food available to people on a restricted diet. I just made do when it was only me, but when my ...

    Staffo - 2012-02-28 20:59 - 8 comments

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