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  1. Is my dough too wet?

    ... time before even shaping your loaf unless you happen to live in a refrigerator.  Your hydration should be OK based on your recipe ... committments then you can control that by retarding the process in the refrigerator.  SourDom gives a range of strategies for fitting ...

    vet_ca - 2016-04-16 16:06 - 6 comments

  2. Irresistible Texts Reviews (UPDATED 2024) Does Matthew Coast's Program Really Help Attract A Guy? Download PDF!

    ... and respond to you. It helps to keep your man interested in you and continue sending messages in the most specific order. This system ... trust in you with a simple dopamine-triggering message. This process takes you to the next action, and you feel completely lost in the world ...

    Melisa - 2024-04-24 17:55 - 0 comments

  3. Spinal Force Reviews – (Honest Customer Complaints?) Shocking Warning Before Buy!

    ... Pros Alleviates pain and aches in joints Price $69 Guarantee ... you lose weight quickly. This pill will speed up the ketosis process so that your body can quickly get rid of all toxins. The fat you ...

    adamsbretas - 2024-08-01 06:05 - 0 comments

  4. Dough won't rise!

    ... first rise is ok. when I knead and shape the loaf and put it in the tin for final proving it just won't rise. What's going wrong? Please ... proving box.  If you happen to have any pictures of the process and product, that could help as well. Hang in there. Farinam ...

    Yeasterday - 2012-05-21 14:15 - 6 comments

  5. First attempt at Chad Robertson's technique from tartine bread

    ... Chads book. The results were great. Excellent cell structure in the crumb and it was moist and the crust was chewy, if i was to be critical ... method with reasonable success but found the whole process an awful fiddle, the dough very difficult to handle and the taste no ...

    gamby - 2013-03-31 12:59 - 4 comments

  6. Roggenvollkornbrot

    ... if you think the dried yeast was an essential part of the process, or could it be omitted/substituted? reply ... I notice, at least some types use a high ferment or levain in there dough, there are plenty of different types of dough, styles, flours so ...

    Jeremy - 2008-02-01 14:43 - 24 comments

  7. Ancient Wheats and flour.

    ... Ireland, Canada etc to establish a diverse gene pool, in direct contrast to the mainstreams monoculturing and highly selected narrow ... bakers had rejected or had great difficulty with. A short process and an active leaven proved very successful, and the softish dough rose ...

    JohnD - 2010-08-09 15:52 - 18 comments

  8. Crystal Waters

    ... month, 8am-2pm, Crystal Waters Market - find us at 'home' in the bakery. Our Big Day of the month, when the sleepy village green springs ... water and sea salt and the age-old natural fermentation process of a flour and water leaven that is nurtured from bake to bake. The ...

    lesleymaureen - 2016-12-05 23:32

  9. preserving starter in fridge

    ... I do with my flour or rye cultures(your starters) is keep it in the fridge and replace half of it every four or five days at 100% hydration. ... Most of the time, factors such as bread formulae, process and ambient temp have more of an influence on flavour profile and crumb ...

    odysseus - 2011-03-19 18:58 - 9 comments

  10. Regulating the flavour of sourdough

    ... for a couple of weeks, and is now quite lemony and strong in flavour. That results in loaves which are quite intensely (pleasantly) sour. ... That's a very long & complicated process. Have you tried a shorter way? I would expect the bread to be pretty ...

    SourDom - 2006-02-11 13:58 - 27 comments

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