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  1. Dom, are you about?

    Hi Dom, I'm making another loaf a bit late in the day and it will be ready for baking at about 4.30 am! Not likely The ... (with little oven spring). Proving is a mysterious process that I am still only beginning to understand more. Jack Lang has ...

    ~tullymoor~ - 2006-02-05 22:47 - 5 comments

  2. I don't see how you have enough time to make bread.

    ... the making of the preferment since to me it is part of the process.  Mixing of the starter with flour and water for the preferment took ... to watch the bread rise. Shaping the dough and placing it in a floured banneton took 3 minutes.  This was place in the fridge until I ...

    LeadDog - 2010-10-14 13:53 - 4 comments

  3. My rye bread never comes out black

    ... for months, but except when I follow the steaming/cooking process of pumpernickel (a bit loosely to say the truth) my bread always comes ... without steaming it, like the bread that can be bought in stores (always made with a mixture of wheat and rye). Or does the color ...

    nicodvb - 2009-07-02 01:18 - 6 comments

  4. my first home sour starter

    ... Is it even possible to get a starter going in cold temperatures? I started my first one (rye flour + filtered water) 7 ... flour (particularly wholegrain rye flour) will speed up the process and produce a more nutrient rich starter - Begin your starter in a ...

    Adam T - 2009-05-08 15:00 - 84 comments

  5. Sourdough Recipes

    ...    155.5         2.239 *   starter not included in total Fermemtation time           18 hrs ... 18hrs @ 2'C (fridge) 3-4hrs @ 22'C This is fairly typical in terms of formula construction I use as it's simple; The final proof ... final dough, will keep you posted, though I in the starter process, you make 30% of the flour total then remove a bit for the next batch ...

    phil - 2008-03-27 06:31 - 38 comments

  6. Sourdough Workshops. Boonderoo Farm Nov 2005, April 2006

    ... 2-day Sourdough Bread Baking seminar to all those interested in the hands-on experience of the baking process beginning with the Milling process, to the Sourdough Starter, & through ...

    Graham - 2005-11-01 17:54 - 0 comments

  7. Red Rooster Artisan Bakery

    ... leavening. We do not use additives or preservatives - in this traditional way of baking it is not necessary. Bread deserves ... bread takes time and must not be rushed. It is as much a process of reflection as it is a process of manual labour. Baking is also a ...

    roman - 2016-12-05 23:33 - 0 comments

  8. A LOCAL BAKER

    ... of handmade organic artisan cakes and savouries, all baked in a wood fired oven. What's special about the bread at A Local Baker ... ingredients - water, flour and salt - and its traditional process. The process includes resting the dough for a minimum of 6 hours from ...

    vermasachin1980... - 2016-12-05 23:31 - 0 comments

  9. Diluting starter

    Hi Can someone explain the process of diluting my starter to obtain a whiter loaf please? I currently feed ... the calculations are rather more difficult.  If you look in my blogs there is a short article and a link to a spreadsheet that you can ... of going straight from the 'teaspoonful' to the final weight in one go as it doesn't take much to inoculate quite a large amount of ...

    janisem - 2015-08-17 12:32 - 1 comment

  10. Why am I getting this gap between crumb & bottom crust?

    ... be able to advise what I'm doing wrong with my sourdough process of late. I've been baking sourdough for about a year now (with same ... have to say they were mostly pretty great bakes. However, in the last few months, without knowingly/deliberately changing my process my ...

    Fiona Chandler - 2021-05-10 12:11 - 2 comments

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