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  1. Family Devour First Sourdough Loaf

    ... Sourdough Loaf[/url] by [url= http://www.flickr.com/people/francis-foley/]Francis ... Loaf Interior[/url] by [url= http://www.flickr.com/people/francis-foley/]Francis Foley[/url], on Flickr   ...

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

  2. vitamin c alternitives

    ... bulk fement ect but i would like to get a more consistant loaf without a chemical additive.  ?????? thanks tim :-)      ... 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

  3. Requiem for sourdough

    ... pathologies,quite frankly. I say that because its what the people experience, and is common talk. Its not what you will hear from most ... Fruition, and he kindly came to the bread show and gave me a loaf. As i ate into it,i was even more confused but it was what i know as ...

    JohnD - 2008-02-23 11:52 - 45 comments

  4. Wheat, Barley & Rye Sourdough

    ... from Dan Lepard's Barley and Rye bread in The Handmade Loaf . Exactly as Mick's recipe but the flour mix is 80% strong white/10% ... nearly professional, it does not only look good to other people but the will praise you for the level of skill you exerted on such item, ...

    Matt - 2015-08-26 20:35 - 37 comments

  5. Cracks on the bottom of a loaf?

    Hi all, I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in ... ignoring the fact that I burnt myself again. Some people are slow learners. Category:  Beginners ... definitly cause this promblem. This is an area where alot of people get caught out because their own levain may be very different in nature ...

    giles - 2006-07-26 15:29 - 25 comments

  6. Large gap in the middle of the loaf...why?

    ... a while ago and still haven't managed to produce a nice loaf. I've had underworked, underproofed and overproofed loaves (flying ... will try letting it double first next time. I have also seen people recommending leaving the shaped dough at room temperature for an hour ...

    eb16 - 2013-10-26 03:13 - 11 comments

  7. enzyme bread tech

    ... mammalian cell membranes and cause allergic reactions in people continually exposed (as in bread production…consumption?) and finally, ... of starch, which is what stales bread. The staling of a loaf of bread is an endpoint within terrestrial parameters. To prevent a loaf ...

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

  8. One Way To Make a Loaf of Bread

    ... on other blogs about the various stages of making a loaf of bread and how people go about it.  And I thought, why not put together a pictorial record of ...

    farinam - 2012-03-15 15:58 - 13 comments

  9. 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 ... - which includes, flavour, aroma, and to a lesser extent, loaf appearance are; * hydration * temperature range * fermentation time ...

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

  10. 100% rye and a potato-rosemary loaf

    ... it! I wasn't sure how much of a final proof to give this loaf, so perhaps it's a tad underproved?The white loaf next to it with the ... 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 ...

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

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