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1. Sourdough Diary - Beginners please ask questions here

   ... who has not been eating enough, particularly noticeable when people are on really strict diets, ie. those incredibly stupid 'meal ... is a grovel. Maybe it was a little, but fortunately none of us smoke or it would have been a complete 1970's dive. The van is shiny ...

   Graham - 2006-06-22 21:34 - 189 comments

2. Old Aussie baking recipes

   ... What about cloth covered bannetons, why are people so opposed to them? reply ... even ones with holes for circulation (which helps) but none get the skin on the crust as well as a material that absorbs moisture. If ...

   danlepard - 2009-12-06 22:38 - 17 comments

3. The Bread That Would Not Die (Secret Ingredient: Chia Seed)

   ... this way and still taste so good is very, very unusual. Most people who must eat gluten free bread, whether they bake their own or buy it ... and smelt incredible and I began to worry there would be none left by the end of the day to get a crumb shot so I could share images of ...

   glutenfreesourd... - 2009-07-02 22:54 - 8 comments

4. The Sourdough Project - Rob Dunn Lab

   ... we can know. To answer our first question, we will engage people around the world to make sourdough starter in their homes, using ... effort to get this science into the classroom, let us know. None of this work is possible without all of you and, as you can see, without ...

   Staff - 2017-03-20 08:18 - 3 comments

5. Old Country Bread

   ... areas of bread making. Flavor is as varied as there are people.  Being in the wine industry we study peoples palates so I know that ... quick on the crumb shot as otherwise there may have been none left! This bread is delicious. Crust is full of flavour, crumb moist, ...

   LeadDog - 2015-08-26 20:49 - 35 comments

6. 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 ... much flour on the bench during final shaping - best to use none at all. As I said before I would not worry about retarding unless it is ...

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

7. When to refrigerate your loaf and why ?

   ... Hello lenohbabe, People made perfectly good bread for thousands of years before they even had ... I think the most important one is patience of which I have none. I just want to make all the wonderful breads I see pictures of and ...

   lenohbabe - 2012-02-23 01:58 - 18 comments

8. My Irish flour

   ... any of the flours I got made good bread, and whats more, none of these growers had considered whether the wheat they were using made ... a committed group who even recognise the problem! And the people who should be moving on it ( Ag research institutes etc) just think its ...

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

9. Not looking too good..

   ... because all of the sugars have been used up and there are none left to take part in the browning reactions. Other causes of a pale ... so you might not need much time after taking it out.  Many people just leave the loaf out of the fridge for the time that it takes to heat ...

   DVTO2 - 2012-03-04 02:21 - 34 comments

10. First attempt at gluten free sourdough

    ... your posts and full marks for sticking with it.  I teach people how to make gluten free bread and as you said, there is so much to ... for gf flour mixes and trying them to make my own bread.  None really performed well unless I made a batter. But, I suspected there was a ...

    Staffo - 2011-10-04 23:43 - 31 comments

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