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1. Introducing myself and presenting a safe way to make a sourdough starter – guaranteed no D.O.!

   ... with the seriousness of this forum, and the keen interest in coming to grips with this elusive phenomenon that we call sourdough . My ... starter. Since I mostly bake rye bread I use rye for the process, whole grains ground finely; but you may just as well use wheat. The ...

   akkuyes - 2012-08-25 01:58 - 5 comments

2. More questions from a Newby

    I am in the process of making a 100% whole grain (wheat and rye) starter.  So far we are at day 12 or 13 and I am getting lots of bubbles and rising in the first few hours.  Like it will be doubled in 6 hours!  And then.... it ...

   Cleanmommy - 2012-06-02 01:41 - 4 comments

3. When to add salt?

   ... I leave overnight, then adding all the water and stirring in the salt before adding the main quantity of flour and kneading for ten ... justification for not adding salt until later in the process or whether it is simply received wisdom. Gongoozler ...

   gongoozler - 2013-04-05 22:42 - 15 comments

4. GrillSync Reviews - (top-3 HIDDEN FEATURES!) My Experience- 2024?

   ... to a smartphone app, allowing users to monitor the cooking process remotely, which is ideal for multitasking or enjoying time with guests ... Limited Time Offer!   This thermometer stands out in the market due to its combination of high-tech features and practical ...

   elvishyadav - 2024-08-01 18:04 - 0 comments

5. Need advice on rising the bread

   ... Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although this one rose a ... I was thinking using some of my Porter in bread. What's your process. I've been souring some of my beer and thought my sour Porter might be ...

   Brewcat - 2018-04-16 03:28 - 13 comments

6. Long fermentation in refrigeration

   ...  Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long ... of using a walk-in refrigerator 3–4 C degrees. Which process do you think is the best: A.     1.  Put the dough in the ...

   STELIOS - 2010-03-15 03:46 - 23 comments

7. asking for advice

   ... have made a viable starter, for the first 2 days it doubles in size and produces a lot of carbon dioxide from the fermentation. It smells ... above anyway.)  So, many of us refrigerate to retard the process so we don't have to feed the starter twice a day.   As to your ...

   jkob - 2011-03-13 11:48 - 2 comments

8. How to prevent baking turtles?

   ... to burst out the side like that? The loaves had proofed in the fridge and then the first two had been out about 2.5 hrs and the 2nd 2 ... noticed or not visible right at the end of the boule molding process. Dough extensibility and resilience varies from dough recipe to ...

   matthew - 2009-12-06 22:02 - 8 comments

9. Neuro-Thrive Reviews – Is It Really Worth Trying?

   ... reviews, reflecting high satisfaction and effectiveness in supporting cognitive function and brain health. ✅ Official Website: ... contains ingredients that promote neurogenesis, the process of creating new neurons. This is essential for maintaining cognitive ...

   Neurothrivereview - 2024-09-11 00:59 - 0 comments

10. Neuro-Thrive Reviews – Is It Really Worth Trying?

    ... reviews, reflecting high satisfaction and effectiveness in supporting cognitive function and brain health. ✅ Official Website:  ... contains ingredients that promote neurogenesis, the process of creating new neurons. This is essential for maintaining cognitive ...

    michaelrobertusa - 2024-09-25 20:39 - 0 comments

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