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  1. Longer Refrigeration Time

    ... baked at 425°F for 18 min. under roasting pan. Finished baking until desired color was reached. About 15min more. Next time I may ... I have read a number of posts about "autolysing" and some people seem to mean mixing all the ingredients and just letting it rest. Whilst ...

    shasta - 2013-04-13 08:09 - 14 comments

  2. Suucess and temprature

    ... Hi Jerome, My 1st rule in bread baking is Everything close to room temp.  I have found freezer temp flour ... flavour is everything. I don't understand, therefore, why people spike their SD bread - unless there's some urgency to finish the bake. ...

    jeromeb - 2010-08-15 23:39 - 6 comments

  3. FitSpresso Australia - [Hidden Ingredients] Where Should I buy?

    ... then waiting fitspresso australia several hours to eat again can actually make you gain weight, as your body goes into starvation mode ... sweeteners which are said to cause problems for some people. It's best to avoid those and get the cleanest tea you possible can buy. ...   Category:  General Baking ...

    fitSpressoaustralia - 2023-12-29 20:12 - 0 comments

  4. another newbie Q...right track?

    ... guys, I'm new on here but have been reading many posts find people on here so helpful! What a great site! I'm more or less on the right ... Hi Farinam, Thank you so much for the reply! I'm baking tomorrow actually (I can't wait!!!) so I got rid of some of the starter ...

    dwpeep - 2013-05-05 08:46 - 8 comments

  5. Two-Fifths Sourdough Rye

    ... is solved!), it is also a fantastic excuse to indulge in baking. Rye bread is both, healthful and enormously satisfying to eat, ... English-speaking countries it is a specialty item, and many people consider wholemeal rye flour difficult to bake with. I know, I have ...

    Lilith - 2012-11-08 13:31 - 6 comments

  6. Sourdough Pain de mie

    ... ~11g protein. That is very similar to the unbleached plain baking flour that you and I use (Kialla). I suspect that in other parts of the ... for 2 hours room temp 30 deg C. I wrote to the Kialla people 2 days ago...no reply yet. But, I've used the same flour to make anzacs ...

    TeckPoh - 2015-08-26 20:37 - 18 comments

  7. Sourdough Diary - Beginners please ask questions here

    ... who has not been eating enough, particularly noticeable when people are on really strict diets, ie. those incredibly stupid 'meal ... find that the tests have been done by some big European baking corporation and they are either protecting intellectual property or just ...

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

  8. My culture grows so fast and gets watery.

    ... my culture after 3 or 4 days for making a loaf ?   People say, it takes around 7 days for a culture to be ready  when it is fed ... it in the fridge refreshing it at least 8-12 hours before baking.  At least until the weather cools down.  I would follow that method ...

    molifemo - 2010-07-28 15:36 - 10 comments

  9. On my 5th failed sourdough loaf and ready to give up! Help!

    ... Thanks in advance! Category:  Sourdough Baking shasta ... I think Paul Hollywood is great. He has done a lot to get people baking. I am interested in his methods and opinions. There are better ...

    jesstaylor1603 - 2014-09-18 08:03 - 11 comments

  10. My perfectly simple ´wheat and nothing else´ sourdough recipe.

    ... method of keeping your starter alive and your breads a-baking.   TP reply ... to 104% hydration).  May be that is why previously other people who followed this recipe and said the bread was hard like brick.  I ...

    musuron - 2015-08-27 14:43 - 15 comments

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