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  1. Sourdough Bread Labeling

    ... back. How you can help: We urgently need as many people as possible to express their concern about misleading and deceptive ... I'll be examining it closely. Are you suggesting the ABA or equivalent should put together a detailed submission to Food Standards ...

    Graham - 2008-12-23 18:13 - 12 comments

  2. Crystal Waters

    ... choosing to remain small and local so that the people who buy our bread know us and thereby have a more direct contact with ... Artisan Baker Association Standards:  ABA Product ABA Standard Pain de Campagne ...

    lesleymaureen - 2016-12-05 23:32

  3. Dough sticking to Banneton

    ... bad), but now never. I have always used rice flour. Some people also swear by semolina. Kym reply ... know if you are an artisan bakery who would like to run an ABA Gathering. We will have to hold our own gathering in Tasmania (Companion ...

    JuliaBalbilla - 2011-08-21 19:21 - 23 comments

  4. Refrigeration in Sourdough

    ...   Back to the topic people! - for the record my only vice is fermented. Refrigeration does not ... Related somehow...a very friendly Taiwanese customer of ABA has just provided his blog to us: http://blog.udn.com/yw293 "Ted" ...

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

  5. Glossary of Baking terms

    ... that Mother is a term I hear rather than use, but for some people it describes the piece of the previous day's dough, before salt was ... this clarification may emerge one day as the ABA standard sourdough lexicon, but I'd better not presume, if at all, ... what usage is really,as we can all see from this site that people commonly use poolish for example to describe s/d....its a matter of ...

    Danubian - 2008-03-27 11:01 - 177 comments

  6. the verdict on shaping

    ... what we have is a hybrid ,hence Danuman has been asking people to be precise about "starter"/"sourdough"/leaven etc.and its difficult ... to haunt French culinary. This is why we need a strong ABA to launch projects like a terminology for s/d so we all know what we ...

    nowonmai - 2008-03-06 18:43 - 31 comments

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