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  1. Pretzel Bake Off

    ... ready to fire up the pretzel ovens this weekend. I can't wait to try these!  I noticed that in local breads Dan used his pretzel ... another run... [img] http://sourdough.com/gallery/v/user/Millciti/raw+pretzel.png.html[/img] later, Terri   ...

    LeadDog - 2009-05-25 07:35 - 10 comments

  2. Companion Bakery Tasmania - how we make sourdough

    ... will use Organic flour imported from the mainland. We don't use any additives, including ascorbic acid or gluten flour. Part of the ... up on this page soon!!) http://sourdough.com/gallery/v/user/Graham/starter-ball A few months later, in cooler conditions, I ...

    Graham - 2011-09-01 09:03 - 23 comments

  3. Not looking too good..

    ... be perfectly fine to use your existing starter if you don't want to spend the time to convert it to something closer to the dough flour ... http://sourdough.com/gallery/v/user/DVTO2/Whole+wheat+2+3+2012+024.jpg.html reply ...

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

  4. Carla's Pot Baking Adventure

    ... pictures in my [url=http://www.sourdough.com.au/gallery/v/user/brotcarla/?g2_page=4][b]gallery[/b][/url] reply ... Nope, I am a purist won't give in, gonna do a levain tommorow in a banneton and in the hearth of my ...

    carla - 2006-12-06 21:33 - 21 comments

  5. Ascorbic acid

    ... bread-making, and these are my opinions, which aren’t designed to convert anybody, but simply open the question for discussion. ... quality. A “whats the problem” approach by a user is actually a type of ignorance, as this sort of baker clearly doesn’t ...

    JohnD - 2011-08-05 19:02 - 156 comments

  6. Diastatic Malt - What Percentage

    ... I also notice that the crumb is more supple and softer. Don't know if it's because of the malt or what. The crust is also softer. Another ... quality control evaluation so the problem comes from the user Besides most flours are evaluated based on industrial baking systems( ...

    Panevino - 2009-12-06 22:02 - 41 comments