Whole wheat 2 3 2012 034

DVTO2 2012 March 19

<p>Whole wheat and whole rye </p>

Fave

Post Reply

Comments

Catherine

1 month 4 days ago

My husband used to be the pastry cook Baker upstairs with Lionel his name was Bob I was actually looking up to see if the bakery was still... read more
Dorothy

1 month 1 week ago

For the first time today I had this happen as well. The recipe for no knead bread says that after the 18+ hour rising time, place it on... read more
Peach

1 month 1 week ago

I appreciate everything you had to say. Being from California I believe that sourdough should have a sour flavor. This is the reason I eat... read more
Mike R

1 month 3 weeks ago

That is a total myth! Sourdough predates San Francisco by thousands of years. My east coast sourdough is every bit as good as San Francisco. read more
abc

2 months 1 day ago

Shape the dough earlier. This is caused by scoring too deep in relative to the dough strength. read more
Nicholas Paulsen

3 months 2 weeks ago

You won't get the flavor unless you use a starter from San Francisco. The sour flavors come from lactic and acetic acids produced by... read more
Lisa Bresnahan

3 months 2 weeks ago

In my experience, after leavening any type of sourdough recipe with baking soda, cakes, biscuits or English muffins, allow the finished... read more
Abhi_Mahant

4 months 1 week ago

Diatomaceous earth can be used to keep bugs away. read more
Abhi_Mahant

4 months 1 week ago

Yes, also to prevent it you can start the starter development with pineapple juice, lemon juice, etc. read more
ZShort7

4 months 2 weeks ago

I am concerned the flour left in the cracks would promote bugs seeking out food...ants or roaches. Anyone else have this problem? read more