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Regulating the flavour of sourdough
... reply richard 2005 October 16 Hi ... suggest a different feeding schedule? I've helped lots of people improve their bread, the most common mistake being too short a time ...
SourDom - 2006-02-11 13:58 - 27 comments
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bannetons in sydney
... Ingredients richard 2005 August 31 Hi ... to be a bit expensive for a small order. Perhaps if a few people wanted to combine their orders it would be cheaper. I would certainly be ...
no5plateau - 2006-04-24 17:39 - 5 comments
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Domestic Oven Setup
... tips welcomed in preparation of that first loaf... Richard Category: Beginners ... setting too early. Mine is elec. I used to have a gas oven. People fret about gas ovens getting dry because the combustion gases have to ...
tassiedevil.in.... - 2013-05-03 09:15 - 12 comments
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How do you make your dough ?
... I really didn't do it much, and I was always surprised by people who baked often, because it seemed like such a laborious thing to do. It wasn't until I was given a copy of Richard Bertinet's DOUGH, and subsequently Dan Lepard's THL that I really ...
celia - 2008-04-17 18:07 - 14 comments
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Soggy when baked! Where am I going wrong?
... I think I've made it to 50% hydration as I've been following Richard Bertinet's instructions in 'Crust' (his book on sourdough baking). This ... 13 Vince, People are going to ask what your recipe is, how long you bake the dough, and ...
Vincent - 2012-06-13 05:54 - 4 comments
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Some pic and a new interview on my site!
... my vacation as well an interview with none other than Michel Richard of Citronelle in Washington DC (George Dubbya country) I am also ... trip to Melbourne/Victoria, catching up with a few bread people. At the moment I am tearing into an olive bread from a new Melbourne ...
Jeremy - 2006-10-08 01:59 - 12 comments
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changing the starter - from dry to wet
... making sourdough using a drier style starter and following Richard Bertinet's french style method, which involves creating a wet dough and ... us by the offensive odour and taste. Its mind boggling that people are conditioned to eat that stuff, or that they can be put in a ...
ruthpringles - 2009-11-12 19:25 - 12 comments
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celiac; gluten free bread
... recently purchased a book entitled, "crust," authored by richard bertinet. this has been my introduction to making sourdough bread, ... There are many testimonials expressing the great joy people with celiac and multiple food allergies are having when they learn to ...
garycicc - 2010-05-05 07:20 - 14 comments
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Bakers yeast in sourdough bread
... Having said that, Jeff, may be you need to use recipes from people who want what you want from their bread, real slow sourdough. Have you looked at Richard Bertinet's books? R reply ...
jeffegg2 - 2014-10-06 10:42 - 3 comments
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What is the book every baker must have?...
... If you are English you by Dan Leopard or Andrew Whitley or Richard Bertinet. If you are Swedish you by Helene Johannsen (but it's not ... on this thread, there are many good bread books, and people's preferences and perspectives vary. I think it's important for you ...
Avitulalev - 2010-11-08 00:58 - 15 comments