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  1. My first sourdough bread and 4th bread ever

    ... holes that I want. (But it feels so squishy and delicious to punch it!)  Then I had to go to work, so I left it in the fridge until I got ... worry about the scale or other tools that you don't have.  People have been making bread for a long time without them.  You will learn to ...

    Megan - 2010-01-12 13:26 - 11 comments

  2. I'm ready to BAKE - need a basic Sourdough Recipe

    ... If this sounds brain-dead simple, that's because it is. People who didn't believe the Earth was round did this for millenia. ... space in the lid. If you're using a mayo or pickle jar, punch a hole in the lid with a nail, that kind of thing. Once the starter is ...

    mimig64 - 2011-11-23 17:34 - 4 comments

  3. Clipping from newspaper

    ... the bread and, as it rose up, imagine it was some of the people who hadn't enchanted me during the day, and then I'd pummel it down to ... - then I go for a run or a swim, come back when it's risen, punch it down and knead it again, leave it again and do some gardening. It ...

    Normbake - 2006-10-11 21:25 - 6 comments

  4. First time starter help

    ... I am just curious if I am doing this right. When I see people saying they "feed" their starters every 8-12 hours, with a 1:1:1 ratio ... it doesn't smell off so it seems okay. It just seems to lack punch compared to what I see online. Fed two jars of starter today one with ...

    rezpeni - 2011-06-10 12:28 - 21 comments

  5. teething problems

    ... and let rise 2 to 2-1/2 hours. 6. 
        Punch down and divide in half. 7.               
Knead ... that the flour is enriched with vitamens and iron. It's poor people's flour, designed to keep you alive even if your diet is terrible. ...

    wishfish - 2012-07-16 11:37 - 5 comments

  6. Your Favourite White Sourdough Bread

    ... (the longer you let it rise, the better the sour flavor) punch down, form into loaves. I make both 4 inch batards, and ordinary loaf pan ... To think this site has introduced me to some wonderful people, YEHHHHHH for the internet & 'cyber' pen-pals. TP also sent me some of ...

    rossnroller - 2015-08-26 20:45 - 34 comments

  7. Very Long Proof

    ... same thing, right?[/quote] No. Knock backs are when you punch the dough down to degas it completely. S&Fs - well, I've explained this ... the first part of the bake.  That is why you will see people say that they steam their ovens.  The one quick spray might not be ...

    benh - 2010-12-19 20:01 - 17 comments

  8. Irregular grain (what am I doing wrong)

    ... in your post is "plain flour"   plain flour is what people use for cakes and gives such texture because of low protein/gluten ... commercial bakeries working with strong enough flours even punch it down more than once for that end. That is what is desired for ...

    drpete - 2009-11-24 18:53 - 13 comments

  9. Refrigeration in Sourdough

    ... half way into the shift, and proofed for 3 hours, with 3 "punch backs" every half hour for the first 1 1/2 hours. Then rested for the ...   Back to the topic people! - for the record my only vice is fermented. Refrigeration does not ...

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

  10. Easy Sourdough Starter

    ... to make sourdough bread simply.Small loaves for 2 people.So far,have not managed to have much sucess.lotsa bricks tho!LOL.Thanks ... or more. Place in a greased bowl, let rise til doubles. Punch down, let rest 15 minutes. Shape into 5 loaves, place in greased bread ...

    Sourdough_joy - 2015-08-26 20:52 - 36 comments

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