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  1. Digital scale addiction

    In the midst of making a bread and the digital scale dies on me . Some ... without a scale it really hard to add the exact ingredient in bread. Because you need a proper quantity of every thing. I think you must ... alive, I don't always bother using a scale for the feeding process. I use approximately 1/3 cup flour and 1/4 cup water.   By the ...

    108 breads - 2014-02-12 02:33 - 6 comments

  2. Advice please!

    ... dough and was given this starter - see picture. It has been in the fridge a couple of days. It had liquid around it which I have poured ... after feeding it for a few days, it might help along the process of building a starter from scratch. If the person who gave it to you ...

    Katherine.warne... - 2019-03-15 21:59 - 3 comments

  3. sourdough not rising

    ... failures. I think my starter is ok because it floats in water when fed and it grows in size. But when i knead the dough it doesnt ... can be a guide as to how long your dough should take to process.  So, if your starter (levain) takes 8 hours to peak (in volume) then ...

    kamal_shami - 2014-10-22 15:36 - 3 comments

  4. Arteris Plus Reviews - Ingredients, Side Effects, Customer Complaints

    ... and maintaining healthy blood pressure can be daunting in today's fast-paced world. It's a common misconception that the only solution ... effectiveness achieved through a meticulous formulation process that ensures the ingredients are combined in the right proportions and ...

    adamsbretas - 2024-08-01 06:33 - 0 comments

  5. A whole passel of sourdough noobie Qs

    ... but that's because much of the information I have found in that regard when searching the Interwebs for answers was incomplete, ... That's it! I get the best consistency with this process.  Flours used and percentages of each can effect the flavors of my ...

    doh-boy - 2013-01-04 06:12 - 7 comments

  6. I'm a failure at making a starter :(

    ... get it to bubble.  Neither seem to be alive.  It's been in the high 60's here in So. Cal. but should be 70-ish today.  i've carefully ... will not want to use the discarded pre-starter from this process for anything.  It contains too many iffy varieties of microbes.  I ...

    Jane Williams - 2011-04-27 04:59 - 82 comments

  7. The Philosophy

    ... Companion Bakery is an organic sourdough bakery based in Oatlands, Tasmania, Australia. We prefer to use locally grown produce, ... All of our bread is naturally leavened using the sourdough process of long fermentation times. No commercial yeast is added. We do not ...

    Graham - 2009-12-08 13:57

  8. pancake loaves

    ... was worried I wasn't kneading enough so now I half knead it in a mixmaster, then let it sit and fold it a few times. The quatities I use ... of shaping the loaf before putting in the basket.  That process is supposed to make the loaf keep its shape.  However, even experts ...

    Claar - 2017-12-20 02:13 - 1 comment

  9. Spaghetti Factory Sourdough

    ... making sourdough. I currently have two wild-yeast starters in my fridge and have made quite a few very good loaves using absolutely no ... yogurt and I use the whey leftover from the yogurt making process as the liquid in sour doughs that I want to have a more sour flavor. ...

    twobottles - 2013-04-13 10:29 - 5 comments

  10. GlucoFlush Supplement Reviews (Warning ALERT! 2024) Does It Work? Ingredients & Side Effects (USA, UK, Canada & Australia)

    ... Supplement Reviews are mostly positive (⭐ Rating 4.9/5). In today's world, where unhealthy eating habits and sedentary lifestyles are ... enzymes that break down carbohydrates into sugar. This process helps maintain stable blood sugar levels throughout the day. ✅ ...

    hernandez - 2024-08-10 21:39 - 0 comments

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