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

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

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

  2. Look no further - good bread is as near to home as it is far away

    ... was Dan DiMuzio  who first brought to my attention that people who came from a pastry background are more sensitive to ideas about ... [i] Bourke Street Bakery [/i] by Paul Allam & David McGuinness  What? A bakery in Surry Hills, Sydney!  ... Now I won't have to.   For this post, I have made the [b]humble beef pie[/b], page 194.  As Paul and David said in the book, "If you ...

    shiao-ping - 2010-03-06 22:32 - 8 comments

  3. Long fermentation in refrigeration

    ... it seems the bacteria breaks down the glluten so that people with Celiacs as well as people with gluten sensitivities do quite well. ... months using my own starter. I was inspired to have a try by Paul Hollywood on British TV. I start making my bread at around lunch time. ...

    STELIOS - 2010-03-15 03:46 - 23 comments

  4. Bread from Alice - question about rye crumb

    ... give me some tips please??? [/quote] Hi lovely forum people, I am baking wholemeal rye bread since about 30 years with sourdough ... acid in the dough. [/quote] That would explain why Paul Merry in his class said that rye starter should stand for 48 hours before ...

    SourDom - 2006-07-20 08:10 - 11 comments

  5. The Baguette Bake-off

    ... rest of the gang? Bill? Carol? Markus? [/quote] hey you people, are you crazy? Staying in France, I love to eat real fine baguette, ... These are yeasted baguettes using an overnight sponge - Paul Merry recipe. Mick reply ...

    Jeremy - 2009-05-16 10:53 - 250 comments

  6. 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 ... world of TFLoafers behind you helping - Andy of ananda, Paul of PMcCool, Eric of ehanner, Hansjoakim, Don of DonD, AND Mini Oven!!   ...

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

  7. Restaurant baking

    ... challenge. I don't believe they understand the amount of people out there like everyone on this forum, who not only enjoy making good ... a different, but newly opened Melbourne restaurant (the new Paul Mathis venture SOS). Their bread included slices of a simple white ...

    SourDom - 2006-12-24 09:58 - 8 comments

  8. Hope Farm

    ... "Jetzt..." 1988). A topic receiving more attention, as people become more concerned about the foods they eat, is food irradiation. ... disease, cancer and immune function (Guthrie, 1989). Paul Stitt says that flax contains more omega-3 fatty acids than fish, and more ...

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

  9. Refrigeration in Sourdough

    ... Handcrafted sausage from Paul Bertolli's salumeria in California reply ...   Back to the topic people! - for the record my only vice is fermented. Refrigeration does not ...

    Panevino - 2009-12-06 22:02 - 59 comments