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  1. Japanese sourdough 1 - Koji, Sakadane and Yudane

    ... I saw and replied to a post asking about the use of Koji in breadmaking, but I am posting this time, because I think it may be an ... is used to create a rice starter called Sakadane, which is a process in the making of Sake, and which has been used as an alternative ...

    GFNLoafer - 2020-09-07 10:06 - 0 comments

  2. Getting it in the oven

    ... relates to what seems like it should be a simple part of the process; baking the proven loaf! I bought a cane banneton. Dusted it ... that should solve your dough sticking problems, K. I bake in a Dutch oven rather than on a stone, which I think is the best method to ...

    Ktbburton - 2012-05-01 04:15 - 5 comments

  3. Ideas for a softer 'tooth friendly' crust

    ... bread for nearly a year now, I love love love the whole process of it and my family loves the bread.  My daughter is getting braces ... One way to get a softer crumb and crust is to use some fats in the recipe.  You could try subtituting milk for some of the water or adding ...

    Moohie - 2012-11-04 22:56 - 3 comments

  4. I think I'm getting better at this

    ... here so I'll have to plan an expedition; and they sell it in 20kg bags, that's a lot for me!) But I've decided to try a bag of ... to whole-wheat flour only. I almost killed my culture in the process, but thanks to the 2 "backups" I had made in advance (stored in the ...

    Hugo - 2013-03-29 15:00 - 1 comment

  5. Long Travel Home

    Hello, I live in Thailand and am moving home to the US (Arizona, no less; tropics to desert). I will be in transit for about 4 weeks. That means hotel rooms. How can I travel with my ... keep this going. I love love love the bread and the making process.   Thanks so much!!  HM Category:  ...

    hermajesty - 2013-10-31 12:01 - 2 comments

  6. Hand kneading demonstrated by French baker, Simon Gosset

    ... folded,<br /> turned and flung into the air again. The process incorporates air and develops gluten but does<br /> not excessively ... to Simon the 'rich creamy colour' is very much in favour in France and whiteness caused by oxidisation is not. <br><br><a target="" ...

    Graham - 2015-08-27 16:30 - 8 comments

  7. Pineal XT Customer Experience Reviews - Read Updated Report!

    ... XT Customer Experience  Remember to plan ideas in the middle-term as well as the short and long term. When creating personal ... pace going by having a plan in place for every step of the process. A great tip to help you with personal development is to attend a ...

    buypinealxt - 2024-01-10 20:57 - 0 comments

  8. First time starter

    ... run at a sourdough starter with natural wild yeast. 36 hours in and all seems well. Active bubbles and almost doubled in size after 24 ... using  more flour.  I don't think it will speed up the process.  If the activity has peaked, the wild-life has just gone into a state ...

    AZMiller - 2012-05-25 10:48 - 1 comment

  9. First Run With the Firm Starter!

    ... Just wanted to say thanks again for all your help in my other thread.  I'm finally getting the hang of this, I think!  As some ... Again, not bad.  Still working out the kinks.  I'm in the process of bulk fermenting some dough as we speak, so by tomorrow morning I ...

    allaya - 2008-08-28 17:06 - 4 comments

  10. Wet dough

    ... I've watched vids on kneeding the dough an enjoy that process, but after fermenting the dough in the fridge, forming loaves, an final proofing, the loaves will not maintain ...

    Frozzen - 2015-09-01 01:25 - 0 comments

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