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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
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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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Sourdough doesn’t hold it’s shape
... times, different methods and recipes. everytime during the process everything looks as it should be - gluten net is visible, bubbles are ... not hold it’s shape and when I score it, it looks like in the picture. The picture is from today bake - 375 g water, 100 g wholemeal, ...
Dominyka - 2019-02-24 09:29 - 0 comments
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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
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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
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Am I Doing It Right?
... be as if though you have a kinda big volume of starter (as in, you have fed it every 3 days but not discarded any of the starter in the process). If this is indeed the case, it is no wonder acids and alcohols / ...
TeeKake - 2012-07-28 06:06 - 1 comment
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What a batarde!
... unchanged procedure but I was a little concerned through the process as the dough seemed to be a bit more slack than I was used to. For a ... banneton was an elongated cane basket that we have used in the past to serve bread at table. Just lined it with the rye floured ...
farinam - 2011-02-21 18:52 - 1 comment
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Sunnybrae Breadmaking Classes with John Downes 21, 22 Octobe
... class will be for non professionals and will demystify the process, explain the making of the starter and participate in the making, shaping and baking of a number of different breads. The ...
Maedi - 2007-10-16 18:02 - 0 comments
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pinkish grey colour in starter
... LittleMonkeyMojo. Glad I hadnt got too far into the whole process then. reply ... be the problem. Lots of different bugs that are plentiful in new starters die off when the good lactic acid cultures get going. Read ...
Carter - 2010-03-15 17:41 - 10 comments
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Starter help?
... 1/3, and the bubbles are the size of the circular bubbles in the Day 6 photo on the starter blog, though there are many more of them than ... to live in, though I wonder if it is just slowing down the process somewhat. Should I wait longer than 24 hours between feedings in ...
shane.d.ulrich - 2010-11-09 14:14 - 17 comments