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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
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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
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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
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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
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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
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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
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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
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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
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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
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"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