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  1. Grain prices soar as global inventories shrink

    ... Danubian 2008 February 19 Check ... or anything for soil depleting i would point finger at us people that are careless what they plant and where. anyway i don't care ...

    Danubian - 2008-02-19 23:16 - 36 comments

  2. scrap dough in sourdough?

    ... Danubian 2008 March 6 ... referring to. I have no problem with freedom and agree people can do as they please with one bread or the other. However, like John, I ...

    Adam T - 2008-03-06 15:22 - 25 comments

  3. Flour Additives

    ... Danubian 2008 March 27 Our ... and have just become aware of bromine and its effect on people. Thanks, Karen H  reply ...

    Graham - 2008-03-27 12:18 - 17 comments

  4. Glossary of Baking terms

    ... 2008 March 13 [quote=Danubian] Is there broad agreement on this? Aye or nay?   [/quote] Aye ... that Mother is a term I hear rather than use, but for some people it describes the piece of the previous day's dough, before salt was ...

    Danubian - 2008-03-27 11:01 - 177 comments

  5. Bread Porn

    ... today. I thought some bread porn might be in order as many people seem to have cold ovens at this time. ... July 3 Thats alright Danubian, you did just what I was hoping everyone would do, show some bread ... for a half rye. Danubian, it really annoys me when people say they are just doing some 'trials' and produce bread looking that ...

    northwestsourdough - 2007-07-06 01:28 - 51 comments

  6. Grape biga starter HELP!

    ... Danubian 2008 November 29 ... of competing microorganisms. There are many examples of people maintaining separate sourdough cultures in their homes (or laboratories) ...

    sourgrapes - 2008-11-28 03:07 - 15 comments

  7. Yeast/Bacteria Source

    I know a lot of people have different opinions about starting their sourdough cultures. Some people use fruit to start off while others use just flour and water. Others ... Danubian 2008 April 9 ...

    gul_dekar - 2009-12-06 22:02 - 16 comments

  8. Lamp's Blog

    ... Danubian 2008 September 29 Those ... of the blade is in contact with the dough. It takes time for people get accustomed to using it naturally this way. See below   ...

    lamp - 2008-09-19 15:26 - 61 comments

  9. the verdict on shaping

    ... Danubian 2008 March 3 Nowon, ... what we have is a hybrid ,hence Danuman has been asking people to be precise about "starter"/"sourdough"/leaven etc.and its difficult ...

    nowonmai - 2008-03-06 18:43 - 31 comments

  10. "Dark" or "Black" colour to rye bread

    ... Danubian 2007 June 14 ... for about 20 to 30 hours..Pumpernickel. Soma couple of people doesn't like it..too sticky, too compact ..if your are unused..like some ...

    Danubian - 2009-12-06 22:02 - 34 comments

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