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  1. Barley Sourdough? Is this grain succesfully used on its own?

    ... and all, I'm a new member interested in making sourdough bread but with a low gluten grain such as Barley. Please let me explain. ... Carla, you're missing a / in your last [img] tag. It should look like [/img] instead of [img]. reply ...

    Sourpuss - 2007-05-26 09:35 - 46 comments

  2. 70 Pounds of Sponge Later

    ... After 30 years or so of researching that bread I ate in San Francisco at Fisherman's Wharf, I have scientific evidence ... March 16 I loved your tag line and had to use it as a subject!!!   The unique San Francisco ...

    Secret_Ingredient - 2011-03-04 06:45 - 8 comments

  3. chembake

    ... but if he doesn't want to do that, oh well, so be it. The tag line for this part of the forum is that overt criticism is allowed, so is ... Edit: Never mind. Let's get back to talking Bread. reply ...

    northwestsourdough - 2009-12-06 22:01 - 16 comments

  4. Tags and Ratings

    ... Hi folks. What do you all think about the ability to tag and rate content? This is currently done only with videos. Tags are simply keywords you enter when posting "bread, folding, french, gluten, gosset". For example this lets someone find all ...

    Maedi - 2008-09-04 14:07 - 6 comments

  5. SourDom's - Beginners Blog

    ...   Sorry, mean't to start a new thread rather than tag onto this one. Delete as necessary. reply ...  my opinion is that if the bread taste like sourdough then it is sourdough. I'm a beginner as well, and ...

    Maedi - 2010-11-21 16:18 - 3 comments

  6. slashing and owen lift

    ... is about 30-40% bigger in volume and you can see how well bread made use of this slash the whole top opened up to make room for the ... back at the end of June. [url]http://bill44.wordpress.com/tag/techniques/[/url] reply ...

    Croc - 2006-08-17 14:16 - 7 comments

  7. Wholegrain spelt and rye

    ... I store the dough in a shaping bowl (I use a rectangular bread pan but you can use a bannetton or a bowl) and don’t manipulate it at ... section on this method. Really worth the 40 dollars price tag for his book. Good Luck Dan reply ...

    atara - 2013-05-02 01:52 - 3 comments

  8. Requiem for sourdough

    ... JohnD's blog When i started making sourdough bread,it was with the spirit to rerinstate a lost art,which was also beneficial ... Sourdough. In an ideal sourdough world, one does not need to tag the prefix REAL to Sourdough to distinguish from impostors. I'm beginning ...

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

  9. New starter

    ... or should I just keep the bakers flour for making the bread dough I add the starter to?   Thanks so much for your help ... 3rd feed it now smell yeasty  and is  bubbly, hopefully tag teaming with the extra flour and water 4 times in 24 hours will work. ...

    Mal - 2013-08-12 08:15 - 19 comments

  10. Family collapse laughing at collapsed dough — please help!

    ... soft because my starter was over-hydrated (for making rye bread, I always made a runny batter to encourage the sourness to develop). I'm ... can upload a couple of photos - not sure how to get the img tag to play nice with Picasa weblinks, but these links should get you to the ...

    foss - 2011-04-07 00:12 - 12 comments

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