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  1. risk of botulism?

    ... i added about 3 tablespoons of water and flour, and have it in a glass bowl with a glass lid (lid is not airtight, fits losely), and have ... Actually sourdough is an anaerobic process  reply ...

    idullic - 2020-04-03 19:17 - 4 comments

  2. Ageless Knees Reviews (HonesT Feedback from Real CusTomer) Does It Really Work?

    ... cause of knee pain and will help you stabilize your knee in a short period. In this Ageless Knees review, we will be exploring numerous ...  Enter your payment details and complete the purchase process. The website is secure, ensuring that your information is protected. ...

    Submissions - 2024-08-05 03:23 - 1 comment

  3. New here and searching for a recipe/help on a recipe

    ... and I'm no expert.  While I've been perusing this forum in the last couple of days, I came across a recipe that called for ten ... raisins nice, plump and juicy enough to survive the baking process. Raisins go well with wholemeal, so go ahead and do a half white half ...

    LMAshton - 2008-12-01 13:55 - 25 comments

  4. Injera Experiment: Part 1

    ... ), I thought I'd give it a try.  I haven't made bread in years, and I've never made sourdough bread. How hard could it be? Injera ... 1. I'm checking to see if any of the photos I took of the process so far are suitable for publication. reply ...

    Joan_W - 2010-01-28 14:16 - 2 comments

  5. Hydration !!!!

    ... Currently I have approximately 180g of stiff starter in a 1.75 Ziplock container and I believe it's more than I need to have on ... batter.  A little thicker, or thinner will not stop the process.         Joe reply ...

    cajun_1 - 2011-10-08 07:55 - 3 comments

  6. Dough does not rise as expected while bulk fermenting

    ... 1:1:1 with 45gr apf and 15gr rye flour - sd kept in the fridge, refreshed mid week and then fri morning and evening to be ready ... and end up with a similar result overall and, if the whole process is shortened as a result of working at a higher temperature, some loss ...

    Aldox62 - 2013-02-24 07:37 - 3 comments

  7. soy and linseed

    ... your usual water amount as the flaxseed is soaked overnight in water flour 100% usually 85% white/15% wholemeal water ... who appears to only soak the soy beans. He claims the baking process takes care of the rest. It makes sense to me so after I have used my ...

    baxel - 2008-06-16 16:25 - 6 comments

  8. The Lost SuperFoods Reviews (Honest User Reports) Is This Survival Book Really Worth? Read PDF Book & Recipes!

    ...                        Introduction In a world where fad diets come and go like fleeting trends, it's refreshing to ... for each recipe and meal plan, simplifying the shopping process and saving time. Support Community: Access to an online ...

    LindaJAnders - 2024-04-26 21:13 - 0 comments

  9. A Hybrid of Tastes, Textures and Techniques

    ... Baker/Caker friends are the best people in the world, ever sharing, ever giving. Last week, I made a Chocolate ... yeast and increase the levain further to try slow down the process. 3. May have to bulk-ferment in the fridge, overnight. I’m aiming ...

    TeckPoh - 2009-11-01 17:05 - 3 comments

  10. My first attempt

    ... was really difficult to work, and impossible to put slashes in. The loaves looked OK, if a bit small, but when I cut into it, there was a ... to modify anything that was not quite right (or repeat the process exactly if the outcome was good). Digital scales are a relatively ...

    Sarniagirl - 2009-11-08 21:43 - 3 comments

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