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  1. Ovens and crusts

    ... farinam 2012 January 6 Hello ... thick, dry crunchy/chewy, you need to bake more thoroughly. (People talk of thin and crunchy, and my experience is that you can get it but ...

    redrich2000 - 2012-01-25 10:41 - 28 comments

  2. A starter from scratch

    ... (they are the same ones that are present in yoghurt, or that people consume deliberately in preparations like ‘Yakult’). The yeast and ... farinam 2015 October 23 ...

    SourDom - 2016-02-17 13:30 - 186 comments

  3. Starters in a hot and humid climate

    ... farinam 2012 February 25 Hello ... mean that your time-lines will be shorter than those that people living in cooler climes will talk about. I wouldn't worry too much ...

    Aggie3 - 2012-02-18 22:31 - 23 comments

  4. Final dough oozes and spreads, hard to slash

    ... it comes out at 65%. What sort of range of hydrations do people work with. I am wondering whether a bit less water might help? Also, ... farinam 2012 January 8 Hello ...

    redrich2000 - 2012-01-08 13:57 - 14 comments

  5. Not looking too good..

    ... farinam 2012 March 4 Hello ... so you might not need much time after taking it out.  Many people just leave the loaf out of the fridge for the time that it takes to heat ...

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

  6. I need step by step help to bake bread, please

    ... farinam 2014 August 17 Hello ... You might or might not end up being better off and some people report that they are able to 'taste' the presence of the extra sodium ...

    thegrindre - 2014-08-17 12:40 - 26 comments

  7. First time starter help

    ... I am just curious if I am doing this right. When I see people saying they "feed" their starters every 8-12 hours, with a 1:1:1 ratio ... farinam 2011 June 10 Hello ...

    rezpeni - 2011-06-10 12:28 - 21 comments

  8. The Tasty Brick

    ... farinam 2013 November 6 Hi ... it is very cold where you are.  That is the sort of time people would retard a loaf in the fridge so maybe you loaf is very over proved. ...

    salsaff - 2013-11-06 10:55 - 17 comments

  9. Companion Bakery Webcam

    ... farinam 2012 March 6 Hello ... is it a resolution and bandwidth thing - if you have lots of people viewing? Farinam reply ...

    Graham - 2012-12-04 23:16 - 143 comments

  10. Cheap pizza stones?

    ... farinam 2011 December 28 Hello ... shouldn't it? Also, to stop the loaf sticking to the tile people use semolina right? Does it matter which type, large or small grain? ...

    redrich2000 - 2011-12-28 11:03 - 7 comments

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