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

    ... reply molifemo 2010 November 4   ... 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

  2. My starter has a grey layer on top...is it ok ?

    ... starter" and you'll find all kinds of information from people more knowledgeable than I am.  You are probably not refreshing often ... reply molifemo 2010 April 7     ...

    molifemo - 2010-04-08 00:52 - 13 comments

  3. How do you control the sourness of your starter ?

    ... make your dough. What was the recipe/technique you used molifemo? K. Happiness is making bread. reply ... culture itself, if there is the way. As you said, some people don't enjoy strong sourness much , so there is a demand from my ...

    molifemo - 2010-09-04 15:25 - 10 comments

  4. Any defferences between liquid starters and stiff starters ?

    ... 2010 October 31 I molifemo, One of the books I have mentions that the more water in your ... 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 ...

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

  5. Companion Bakery - We Need a Baker!

    ... reply molifemo 2011 January 12   ... until May 2012. We did try out a number of qualified people but ended up training someone with no previous sourdough bread making ...

    Graham - 2010-12-31 17:42 - 10 comments

  6. My culture grows so fast and gets watery.

    ... reply molifemo 2010 July 28 Hi,  Su ... 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 ...

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

  7. Fresh yeast and instant yeast

    ... yeast ?    Instant yeast looks easier to use but why people still use fresh yeast bulk ?   Is there a negative effect if I ... reply molifemo 2010 August 17   ...

    molifemo - 2010-08-14 13:35 - 5 comments

  8. How do you know the right time for the next feeding ?

    ...   Hi all,   Thanks to many helps from people here, I got new starter which seems to be going well until now.  ... reply molifemo 2010 August 8 Thank ...

    molifemo - 2010-08-07 15:25 - 5 comments

  9. Starter turned to water...

    ... reply molifemo 2010 November 3   ... under the name of “Beano”. “Beano” supplies people with this debranched enzyme to assist in digestion of branched ...

    Dorean - 2010-10-26 06:01 - 15 comments

  10. "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. ... reply molifemo 2010 November 7   ...

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

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