About
This last week I've been trying the Gosselin extended autolyse. I mix up flour and water and let it sit cool for 12 hours. While...
I'm going to be moving interstate shortly, and will be without a fridge or the means to feed my starter (or sourdough, i get...
Does anyone know the typical lifespan of a yeast organism in baking? I am also interested in knowing if sourdough yeasts and...
The quality of ingredients have an inevitable reflection on your final product? The question is when have you gone too far? I...
Here's an extreme exmple of a half married loaf made using the "rapid dough" method. I hadn't seen an example of this for a long...
Well, I think the discussion about the idea of preserving the authenticity of food is interesting. Personally, I just can't agree...
I thought I'd post this topic as it did arise in another thread. Some bread made today exhibits the practice clearly. Below; two...
If I may, where does the application of refrigeration to a dough fit into this paradigm? Refrigerating a sourdough is a newer...
Hey Danubian, JohnD, and others... I didn't want to take up Della's space on molds, but you guys were actually getting into very...
Hi, new to this board. I have been making sourdough with Alaska sourdough (supposedly from the Gold Rush days). Recently, I have...
I've received a new batch of organic white flour and it's really sluggish. I keep a regular feeding schedule and normally have no...
Hi I'm new to the forum. I'm a homebaker and I bake all my bread. Recently I started making sourdough bread. They were OK: Now I...
Anyboby know how much diastatic malt is the right amount - what percentage, etc. I'm not interested so much in it's taste as I am...
I have a question (oh no!!). I'm seriously thinking about getting a walk in cooler to retard my doughs. I've only ever retarded...
Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic...
Is Chembake still here, if he is could he please tell me what the difference's are with T55 french flour and some plain aus flour...
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of...
My last bake had four boules that came like turtles! [img]http://www.sourdough.com.au/gallery/d/4644-2/DSC05900.JPG[/img] [img]...
Need some advice here people.. My starter works great does everything it's supposed to do but after I've baked my bread there is...
I've been wondering if it's possible to get bigger...not necessarily huge...uneven holes in wholemeal bread. I've been getting...
In some of the German baking forums the pot-baking (New York Times Recipe) was hotly discussed. Some people baked it and were a...
[quote] >have tried Jack Lang's aforementioned formula a couple of times this week, once with 5g of vitamin C, and once with a...
Hi Chembake, I've noticed that all the bannetons and baskets made in Germany and France are made with willow cane. Is the choice...
Thought this was worth posting Normbake Naturally Leavened Bread by Jacques de Langre [This is the best article I've seen on the...
Does anyone know what levit is and what is a source to get it or is it possible to make? Jeremy
