Acceber

Joined: 2008 December 9

Location:

New England

Occupation:

computer programming

Interests:

baking, cooking, music, creating

Website:

http://withwithout.wordpress.com

Posts: 3

Comments: 1

Points: 2

Identifying whole grain flour?

Not sure which subforum this goes in, but I figured I'd put it here since it is an ingredient. :) I had some whole grain flour in...

2 comments
Percent Hydration?

I keep coming across N % hydration in various recipes... how do you calculate it? Thanks!

4 comments
Question on Peter Reinhart's "barm" vs. regular starter

Hi, I am newly registered to the forum, although I have been lurking and reading. I have been baking with sourdough for a long...

1 comment