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1. Home Bread

   ... whatever starter there is by adding two times its weight in water.  And, Thirdly, I add three times the starter weight in flour.    ... I over proofed as it did not raise very much in the cooking process and had a very hard crust. the second loaf rose well during cooking but ...

   shiao-ping - 2015-08-26 20:51 - 47 comments

2. My Journey Into Sourdough Breadmaking (help please)

   ... sourdough starter - the flavour and texture is unbeatable in my opinion).   The next batch left me fumbling around with very wet ... time has been very enriching and helpful in developing a process, or processes, that are reliable and that suit my preferences. There's ...

   Lisa - 2010-09-10 11:02 - 24 comments

3. Fred Bread

   ... doing was talking and eating bread.  I even got him started in sourdough bread making so when he died I felt it was only fitting to make a ... I can only assume it is because I used the three stage build process but mine worked the other way (sort of). It was homogeneous and bubbly ...

   LeadDog - 2015-08-27 13:28 - 93 comments

4. Black out bread

   ... or shine and delivery! I just got through a 7 day black out in NYC, perhaps you heard of it? Well, while protecting my digs I decided to ... to play my cards right...at the moment, I'm in the delicate process of (a long-distance) negotiation for a new toy (Sony Alpha 100). Wish ...

   Jeremy - 2006-07-30 08:38 - 59 comments

5. Sourdough hot cross buns

   ... which resulted in fantastically flavourful HCBs. So over the last couple of days I have ... morning 2. Mix dough Melt 75g margarine/butter in saucepan   25% Add 2 tsp mixed spice In separate bowl Mix 3 ... in a couple of days. Thanks for sharing your detailed process, Dom. They really look GOOD. reply ...

   SourDom - 2015-08-26 20:36 - 33 comments

6. scrap dough in sourdough?

   ... leftover dough from a yeast based recipe, would you put it in your sourdough to bulk it up? Has anyone done this? What are your ... bread with saccharomyces cereviseae. They know how to process their dough well using longer fermentation and hence  resulting in ...

   Adam T - 2008-03-06 15:22 - 25 comments

7. DUMMY SPIT.

   ... forum, or those new members that haven't had time to settle in. First let me state that it costs our host Graham, real money to supply ... in sourdough otherwise why bother going though the process of signing up...... I'm sure some of them must've tried at some stage ...

   Bill44 - 2006-07-19 14:25 - 27 comments

8. My brick oven

   ... he's now based back in Tasmania. "The Bread Builders" by Dan Wing has a lot of additional ... building using Alan's plans. There's also another guy in Australia called Rado @ ... Thanks for posting your process, I will have to see if I can do the same when I get going hopefully ...

   matthew - 2009-11-25 12:34 - 54 comments

9. SOURDOUGH BAGUETTES

   ... question has more technical content I will answer this in the technical center Sorudom, When I was in Melbourne several mnntha ago ... activity. However the amylolytic activity is a prolonged process that starts right the dough is hydrated to the point the dough starts ...

   chembake - 2009-12-06 22:01 - 41 comments

10. Panettone for you guy's!

    ... bean scraped First dough:incorporate all ingredients in mixer 1st speed 4=5 minutes,2nd speed 2-3 minutes(medium soft dough no ... the Panettone from collapsing onto itself during the cooling process. It will also help maintain its shape. TP, you're on the right ...

    Jeremy - 2006-12-29 01:46 - 72 comments

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