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  1. SourDom's - Beginners Blog

    ... a loaf with a yeast-based preferment. The subtleties of  proving  a loaf using a ‘biga’. How to  shape a loaf  using a hybrid ...   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

  2. 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 ... the crumb, but it is heavy and dense. Minimal rise during proving or in the oven (well a little) Great flavour though... This was a ...

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

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

    ... energetic kneads followed by bulk fermentation, shaping and proving as well as the S&F during bulk fermentation, with no noticeable ... for two big two-pound loaves of bread, the total price tag will be less than a dollar. Comments and Notes and Ramblings For good ...

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

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

    ... flour and semolina on the cloth to stop it sticking while proving. When I tipped it onto the pizza stone, it more or less kept it's ... 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