Page not found

Search results

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

    ... Carla, you're missing a / in your last [img] tag. It should look like [/img] instead of [img]. reply ... would be the way to go ie long preferments high hydration long slow bake ?wrapping loaf for 24 or 48 hours before slicing ...

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

  2. 70 Pounds of Sponge Later

    ... March 16 I loved your tag line and had to use it as a subject!!!   The unique San Francisco ... I'll try some experiments this summer with temperatures, hydration and that sort of stuff. reply ...

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

  3. SourDom's - Beginners Blog

    ... Jim Lahey's no knead  method of long proving time, high hydration and cooking in a pot for the last 3 or 4 months. Does leaving the the ...   Sorry, mean't to start a new thread rather than tag onto this one. Delete as necessary. reply ...

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

  4. Wholegrain spelt and rye

    ... acid as well as the maximum flavor from your spelt. a 85% hydration is not uncommon either. I personally use Pullman pan to do mine as it ... 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

  5. New starter

    ... 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. ... escape. The strength of the structure also depends on the hydration of the mix which also affects the ease of escape.  High hydration, ...

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

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

    ... rather than measuring anything, but with all the talk of hydration percentages, I felt I should take weighing more seriously.  Looking ... 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