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1. Look no further - good bread is as near to home as it is far away

   ... section.  I was almost sure I had already had all the books in the world that I ever wanted to purchase, but no harm browsing.  [i]Bourke ... take our electric deck oven and mixer from the production process, you are not far away from how bakeries would have operated in [u]the ...

   shiao-ping - 2010-03-06 22:32 - 8 comments

2. Demeter

   Hi. I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source ... I got the impression was not supportive of the sourdough process. But I do not know for certain. It would be great to hear from some ...

   Brian - 2006-04-08 15:39 - 3 comments

3. Baguettes

   ... you make good versions of other baked products as showin in your website.). Having said that then....many techniques for many things ... speed mixing in the same standard as the Chorleywood bread process.. The twist is the use of sourdough leaven to raise the dough. ...

   Bill44 - 2006-08-09 19:10 - 16 comments

4. Family collapse laughing at collapsed dough — please help!

   ... and it was a very sticky, runny dough, but as it was baked in a tin it would usually work out fine. The loaves were a bit brick-like, but ...  Ambient temperature was between 19-20 C throughout the process . I was careful weighing everything. Everything was weighed on the ...

   foss - 2011-04-07 00:12 - 12 comments

5. proofing in the fridge

   ... my 6 months old had at my friends house, and the close call in saving their idian rug from the afore mentioned 6 month old's spay. so I put ... I'm not sure about the proofing but retarding the rising process in the fridge made a major difference in the taste of my bread. It ...

   Olivier - 2012-07-30 18:58 - 4 comments

6. Scheduling Problems

   ... starter named Angela given to me by a great teacher here in New Orleans.  I am following Ed Wood's Classic Sourdough Wheat bread ... Recognising and reacting to the changes in the dough as the process progresses is possibly one of the main factors in being able to produce ...

   Valdus92 - 2016-07-09 22:21 - 3 comments

7. Sourdough Diary - Beginners please ask questions here

   ... to a starter) will smell like nail polish (ketones). One is in a diabetic, the other is in anyone who has not been eating enough, ... The links to outside posts are more of a process thing, where we are comparing notes so that what I write in the ...

   Graham - 2006-06-22 21:34 - 189 comments

8. White bottom of the loaf

   ... I am baking on a professional oven, so there are no doubts in oven. However, I keep my loaves about 10 hours before baking in fridge, ... Hi Alex, Yes, please document your next process including some measure of starter activity and bulk/intermediate/final ...

   Alex Dubovoy - 2016-03-19 15:16 - 5 comments

9. Miche 50/50/50

   ... I read in MC's beautiful blog, [b][color=red] farine-mc.com [/color][/b], that Miche ... your room temperature is.  After that you repeat the process (ie, do the 2nd feeding) but with a bigger amount of flour and ...

   shiao-ping - 2010-01-02 00:51 - 10 comments

10. PS1000 MetaBurst Reviews (2024 Update) Is It Legit? Must Read

    ... Key components include Green Tea Extract : Rich in antioxidants and catechins, green tea extract is known to boost metabolism ... levels and alertness while promoting thermogenesis (the process of heat production in the body). Chromium Picolinate : A ...

    robertnpounds - 2024-07-10 17:05 - 0 comments

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