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  1. figuring out rye

    ... reply davo 2009 August 14 Try this ... 16 Thanks for the input people, my oven has just taken the opportune time to run out of gas, and I ...

    jem - 2009-08-13 21:35 - 9 comments

  2. What now?

    ... It would be good if you could post some pictures so people can see what is happening. Joe reply ... reply davo 2008 August 20 I'm new to ...

    drpete - 2008-08-19 22:59 - 20 comments

  3. Black mould/fungi in starter - it has died

    Hi lovely people, It's a while since I used this site as I've been happily making what I ... reply davo 2012 December 3 Just to ... reply davo 2012 December 3 ...

    Cate - 2012-12-01 16:12 - 12 comments

  4. What am I not doing correctly?

    ... reply davo 2013 September 11 Agree ... gluten development but don't have much air (yet) to lose (people talk of doubling dough before shaping, but for me this is too far). ...

    Julsa - 2013-09-10 09:51 - 6 comments

  5. Why is my bread so flat?

    ... reply davo 2012 July 13 Well I ... that is is less  important for HIGH hydration doughs, but people don't knead just for the fun of it - it gives better gluten development, ...

    BonesD - 2012-07-14 11:39 - 5 comments

  6. 100% rye and a potato-rosemary loaf

    ... meal - just has to look like this. Perhaps for most people living in the world of wheat it looks somehow dense. But this is purism ... reply davo 2008 December 12 Can anyone ...

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

  7. Bakers vs Stoneground flours?

    ... reply davo 2009 January 30 I use ... for the responses - it is very heartening to know that people have succesfully used bakers flour for sourdough, it kinda makes sense ...

    trentmaier - 2009-01-29 22:47 - 6 comments

  8. Idea: Australian spit-dough (for the amylase)

    Hi All, I was just learning about amylase after Davo tipped me off about diastatic malt, and the wikipedia article [1] points ... very quiet about it.   Heck I have a hard time getting people to try sourdough sometimes just because it is called sour!   ...

    jas - 2009-05-06 21:32 - 14 comments

  9. My bread wont rise enough

    ... 20 .... to knowing what people were on about! It makes a bit more sense of starters too. Most serious ... reply davo 2009 September 21 I also ...

    tdk - 2009-09-20 13:44 - 17 comments

  10. Loaf Shaping Problems

    ... reply davo 2009 July 13 If your ... for about 8-10 hours, give or take). I hear of some people bulk fermenting and proving for a combined 12hours or more without ...

    Silverback - 2009-07-12 22:25 - 2 comments

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