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  1. Sonoma Miche, Sydney

    ... this.  I like my sourdough very moist.  Despite what most people say about sourdough’s good keeping quality, I rarely have sourdough ... very new to me - and when I venture into something new my MO is to read as much as I can, both to try and understand what is actually ...

    shiao-ping - 2010-05-23 11:23 - 73 comments

  2. Starter Question

    ... OK to do a white loaf with a rye starter, and a lot of people have only rye starters. Personally I prefer to have a starter that ... 8 Yes, I do admire people who can keep the wheat ones going, especially the non-wholemeal wheat ones. Amazing! Must be really hardy MO's in there!! reply ...

    lightningbolt - 2006-08-08 07:41 - 9 comments

  3. FAT (Food Appreciation Thread)

    ... would be easy to prepare but also cheap and appealing to people who are coming into our centre to bowl. but i also have the dinner ... supply is short down hetre in NZ at the mo as well, sometimes i have to substitute with oregeno or majorum and some ...

    TeckPoh - 2008-08-01 22:31 - 33 comments

  4. Hope Farm

    ... much greater heat killing off many nutrients and the modern process was designed to produce highly refined white flour with little ... "Jetzt..." 1988). A topic receiving more attention, as people become more concerned about the foods they eat, is food irradiation. ...

    Ric - 2009-10-15 18:49 - 5 comments

  5. Please help settle a disagreement

    ... in his career. anyway... the problem im having at the mo is the sourdough argument. Im currently using whats called " a bug" in my ... I worked with a chef once who used to throw sauce pans at people who disagreed with him.  Just a thought (laughing). Cheers Tony ...

    valvanite - 2008-07-21 12:08 - 14 comments

  6. Any defferences between liquid starters and stiff starters ?

    ... what I am trying to do.  Recently  I have found not a few people don't like the strong flavour and sourness in a sourdough bread even ... what I've written until now....    Thank you,  Mo reply ...

    molifemo - 2010-10-31 01:30 - 6 comments

  7. My culture grows so fast and gets watery.

    ... my culture after 3 or 4 days for making a loaf ?   People say, it takes around 7 days for a culture to be ready  when it is fed ... for my starter to make a loaf.    Thanks,   Mo   reply ...

    molifemo - 2010-07-28 15:36 - 10 comments

  8. "Local Breads" - Pain de Campagne

    ... today – needless to say, I like it a lot! Several other people have posted recipes for Pain de campagne – it is a GREAT bread. ... 2010 November 8 Thanks Mo.   RT is about 18-21C at the moment.  when I put loaves in the fridge for ...

    Karniecoops - 2010-10-09 14:15 - 4 comments

  9. My dough is too wet and soft (updated on 6th Nov)

    ... stands for  and the brand.    Thank you,   Mo reply ... with Syd as to your bread.  Try his recipe or find one that people have had good success with and make that bread.  Keep making that same ...

    molifemo - 2010-11-07 03:40 - 18 comments