Page not found

Search results

1. Ascorbic acid

   JohnD's blog  ASCORBIC ACID….why use it?   Probably the first ... deception they practice" JohnD {2008 Feb 24 'Sex pistols' blog Sourdough Companion}. How does this comment, verging on libel, become ... addivitives, just using Organic Flour -Water-Sea/RIver Salt- Levain. and our business continues to grow...       ...

   JohnD - 2011-08-05 19:02 - 156 comments

2. First Sourdough

   byejune's blog My first Sourdough round made from a starter I raised a week ... Its about 57% hydration, I made it wetter than the river cottage book advised as I have often had better results with slightly ...

   byejune - 2012-04-24 00:00 - 5 comments

3. Simply Bread

   ... Sebastien Pisasale's blog My name is Sebastien and I'm an artisan baker from ... Park for a while.  Chouquette was just a skip accross the river and I would make the trip for a coffee and a little something deliciuos ...

   Sebastien Pisasale - 2012-03-23 13:09 - 17 comments

4. Requiem for sourdough

   JohnD's blog When i started making sourdough bread,it was with the spirit ... so exclusive and unflinching. There is a chinese saying, "River water does not contaminate well water", which means one shouldn't ... If I remember reading somewhere in one of your blog entries, you were mentioning that to be sourdough in the truest sense, the ...

   JohnD - 2008-02-23 11:52 - 45 comments

5. My Irish flour

   JohnD's blog Recently I was in the UK looking at bread and flour. It ... beautiful coarse grain wholemeal soda bread with my Shannon river Mussels. Soda bread is really an art itself. The big Spelt bread was ...

   JohnD - 2008-12-03 16:40 - 2 comments

6. Body and Mind

   shiao-ping's blog ... of today's bread with tomato, basil, olive oil, and Margaret River rock salt[/b]   A satisfying day for my mental and physical ...

   shiao-ping - 2010-01-08 01:39 - 9 comments

7. Uh-oh, I don't think this was the idea...

   ... I already bonded on a river in Colorado on slippery rocks and frigid water! As well rode to 10,000 ... issue and persistent b*@ch with bread baker on my blog! The bread tastes great though somewhat gummy or still a bit sticky in ...

   Jake - 2007-07-16 08:59 - 78 comments

8. On salt...

   rossnroller's blog The following is an expanded version of a comment I ... Yes, I've seen that one on Susan's blog, LeadDog, but thanks for the link. To be honest, while I am open to ... salt (be it pink, purple or green), Maldon salt, Murray River salt, kosher salt (whatever that is) or evaporate your own from the ...

   rossnroller - 2010-02-01 15:59 - 15 comments

9. Companion Bakery Tasmania - how we make sourdough

   ... Graham's blog I thought this might be a good time to talk a bit about how ... Graham, Having baked REAL Sourdough (flour-water-sea/river salt-levain)  for many decades, one must say, great post/thread.   ...

   Graham - 2011-09-01 09:03 - 23 comments

10. The flowers of Flour

    JohnD's blog The flowers of Flour. In a way im lucky, because ive ... English bakers used to call that "Plate wheat"  from the river "Plate" (Da la Plata)in Argentina, and Walter Banfield uses it at 15% of ...

    JohnD - 2008-02-10 16:25 - 10 comments

Pages