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1. first loaf!

   ... is a bit burnt, the bottom stuck to the bowl I baked it in, but it is delicious! I would call it a success. I'll need some quality ... improving this loaf to a more presentable piece? Here was my process: mix: 1 cup starter (consistency of thick pancake batter) 1 cup ...

   azbycx - 2010-01-15 17:43 - 6 comments

2. Salt

   Is it better to add salt later in the process ie after kneading or does this not make any difference?  Also, can you just keep dough in the freezer and if so, what impact does it have on it?  Jonny ...

   Jonny782 - 2010-09-01 01:49 - 11 comments

3. 10% OFF Sensate products

   ... are designed to ship a effective sign at some stage in the body. Infrasonic Resonance Sensate faucets into the phenomenon of ... Soundscapes Developed the use of Sensate’s proprietary process, mixing engineered frequency harmonics with auditory stimuli and ...

   sinkkitchens06 - 2024-11-01 19:29 - 0 comments

4. Lumpy dough

   ... been busy.  What you are describing sound fine as far as process goes.. Are the lumps in the dough or in the finished loaf?   How big are these lumps?  Do they ...

   redrich2000 - 2012-03-27 10:48 - 8 comments

5. sugar

   ... the recipes use sugar. I am curious about the use of sugar in the making of sourdoughs. Apart from sweetening the taste, does sugar play a role in the process? I am about to make a Malt beer loaf from this book, encouraged by the ...

   Olivier - 2012-10-21 14:37 - 3 comments

6. How to upload photos

   ... Post - When posting, click the Add Image button and paste in the photos URL   1. Upload your photo Photos on your computer need ... . I will be using the Gallery in this tutorial but the process is very similar for other sites. Visit the Gallery and click the ...

   Maedi - 2009-12-05 13:10

7. Underwhelming Rise

   ... at will have a significant effect on the time that the process (particularly proving) will take and if you are just following timings ... One other possibility are the conditions in your oven such as the actual temperature (not necessarily the same as the ... are using gas or electric and whether you are using steam in the initial part of the bake. So you can see why it is important to give ...

   MRF Baker - 2015-09-25 14:34 - 1 comment

8. Can dough be frozen ?

   ... product. What I want is to know whether a lengthy baking process can be interrupted and put on hold (and if so, at what point or points) ... varieties of fats)? Are there any ingredients which in fact improve the outcome for dough one intends to freeze, ingredients one ...

   Staff - 2016-12-04 09:55 - 0 comments

9. Good texture but no height to sourdough

   ... and going strong. The texture has a nice amount of holes in with an alright crust. But the height just isn't quite there. I can't work ... Perhaps it's the type of flour? Or my 'working the dough' process is perhaps not right. I appreciate its hard to comment when you haven't ...

   ChrissyB - 2020-01-13 07:06 - 3 comments

10. The Mill Loaf

    ... for 12-15 mins straight (I have no machine to help with the process so everything I do is by hand), but then you've got to have the time.  So generally I prepare my loaves in the evening, proof overnight in the fridge, then bake sometime when it suits ...

    Karniecoops - 2010-02-09 09:31 - 5 comments

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