Page not found

Search results

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

    ... If not I suspect he may not maintain a separate barley starter, and uses a standard strong wheat flour levain/preferment. At least ... 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. The original San-Francisco starter.

    ... I have a question. I have an original San-Francisco starter. I wonder, how i sould activate it. Does anyone has a particular ... Blog on this site (under Beginners on the Categories Tag at the top right) where he gives very good advice on starting, maintaining ...

    Alex Dubovoy - 2015-11-23 22:58 - 2 comments

  3. 70 Pounds of Sponge Later

    ... be made anywhere in the world. The only problem is, for this starter, you literally start with 1/4 tsp. of bread flour and 1/4 tsp. of ... 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

  4. SourDom's - Beginners Blog

    ... The tutorials are:   How to  make your own starter . How to use  short kneads  to handle moist doughs and bake a ...   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

  5. Wholegrain spelt and rye

    ... and spelt. The key here is to have a very strong and develop starter. I personnally use Rye as a starter as oppose to spelt due to the ... 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

  6. Requiem for sourdough

    ... Sourdough. In an ideal sourdough world, one does not need to tag the prefix REAL to Sourdough to distinguish from impostors. I'm beginning ... who bakes a lot of breads. He nurtured a firm 'sourdough' starter since he stayed in the UK and brought it back with him. One day he ...

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

  7. New starter

    Hi Everyone, I started a new starter yesterday as per the beginners recipe, it has been sitting on top of ... I just added the second days flours and water, the starter has the consistancy of really thick Porrige/oatmeal. does that sound ... 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

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

    ... lived on the stuff.     Anyway, I lost my starter when I moved house; I took it for granted that I could start another ... 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

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

    OK, I have FINALLY got my starter active after many weeks.  I am now ready to bake....What recipe is ... commercial bakers yeast.  Depending on the activity of your starter and the room temperature you are going to be looking at at least eight ... 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