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1. 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

2. 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

3. 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

4. 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

5. Our wood fire oven

   ... on my wish list for so long ...and here it is ... a work in progress. I've been baking sourdough for a while now (not artisan by any ... What a nicely detailed build process. Thanks Willow. Almost makes it look too easy, I bet it was a lot more ...

   Willow - 2013-07-26 13:37 - 4 comments

6. Dench Bakers

   ... baking and chefing backgrounds. The level of finish in both departments is clean while still retaining depth and personality. ... refreshing to find a baker that enjoys talking about their process. Bread baking now takes place in a modern facility at Abbotsford, ...

   Graham - 2016-12-05 23:32

7. Question on water quality for establishing a starter.

   ... I've not found any mention of the effects of water quality in the process. I live in rural WA and am not conected to mains water ( which at least ...

   TJ - 2006-08-20 01:14 - 10 comments

8. CarboFix Reviews – Is It Worth Buying? User Opinion!

   ... and weight loss by targeting the body’s ability to process carbs. It focuses on activating an enzyme called AMPK (AMP-activated ... to shed unwanted fat without undergoing drastic changes in diet or exercise routines. This supplement is ideal for those struggling ...

   jerman - 2024-09-24 17:08 - 0 comments

9. Where To Buy Live Cultures

   ... to make your own starter without too much trouble. The best process i've seen and used myself 2 years ago to make my starter can be found ... strikes again!  I have to wonder if a culture caught in San Francisco won't become a native Savannah, GA culture over time.  ...

   Smokin Dobro - 2013-01-25 10:16 - 4 comments

10. Some questions

    ... on this board and I find many things very interesting! In one of the discussions on how to regulate the "sour" in sourdoughs.. I ... how you can leave the dough ferment more after the kneading process but before forming your loaves. Do you know how that would ...

    northwestsourdough - 2006-02-18 04:51 - 4 comments

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