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1. John Downes

   ... John Downes started the modern sourdough movement in Australia, circa 1978 at Feedwell, in Greville st Prahran (VIC). John was ... of sourdough that uses commercial bakers yeast in the process. The results are far superior to any straight yeast breads. Problem is ...

   Maedi - 2016-12-05 23:33 - 5 comments

2. Soulmate Sketch Reviews: A Detailed Look at the Results

   ... about yourself and any specific details you're looking for in a partner. Then, a talented artist will create a personalized sketch based ... and what they truly want in a romantic relationship. This process can lead to personal growth and empowerment as individuals become more ...

   SoulmateSketch01 - 2024-03-13 20:46 - 0 comments

3. Starter flavour

   ... my bread has developed a very subtle but distinct change in flavour, a faint sweet or spicy note, reminiscent of Lebkuchen. It's very ... usual, so maybe this is subtly affecting the fermentation process - I've found I need to leave the dough in a warmer spot than usual, ...

   LV - 2009-05-08 14:54 - 7 comments

4. Sourdough Croissants with Lilly Pilly Jelly (Australian Native Fruit)

   ... a break from the old oven restoration . When we arrived in Nathalia on Friday night the large Lilly Pilly tree in the driveway had ... cool down and firm up in preparation for the fold and roll process.  Now it was time to pick the Lilly Pilly.  They are an interesting ...

   TimmyB - 2012-05-14 21:08 - 0 comments

5. My brilliant new SUPERPEEL

   ... loaves deflated, stuck and seriously deformed during the process of being transferred from their cozy cloches onto the scorching hot baking tile in my oven...  it can be such a frustrating and upsetting process if it goes ...

   Catharina - 2008-06-13 05:43 - 6 comments

6. chef vs. levain & how to adapt my starter to other recipes

   ... who took a baking class (where he got his starter). the process he gave me is a little different than other starter i have tried. i ... who wants to take the time to spell it out for me! thank you in advance! levain (fed once a week): water 114g chef 114g flour ...

   vanessal - 2015-07-05 06:19 - 2 comments

7. What it means to be an Artisan Baker

   ... are baking for Have skills that connect baker and baking process Reject synthetic process controls Seek artisan knowledge Make ... machine) takes a level of skill. Similarly, there is craft in formulating recipes using sythesised bread chemistry. I think this is partly ...

   Graham - 2006-02-27 20:15 - 2 comments

8. High altitude starter question

    New to the forum. I recently came across a book in a used book store titled "Alaske Sourdough" by Ruth Allman. Interesting book ... more days.   My question is: Does altitude affect the process? I live at 7000' and at day six there are only a few very small bubbles ...

   agassiz51 - 2010-12-27 03:16 - 9 comments

9. First Loaf!

   ... good, just waiting for it to cool before I dig the knife in. I used half the starter for my loaf and put the other half in the ... each.    Anyway - after you start the refreshing process again, in the fridge the process will be slowed (which is what keeps it ...

   Rosiago - 2010-01-18 06:29 - 2 comments

10. This is how I started my starter...

    ... I put  a cup of water and 2 cups of whole wheat flour in a one quart (at this point, I don't know the metric equivalents of these ... in the fridge then went to work. That night I repeated the process. Couple of bubbles, pour off half, water, flour, other jar in the ...

    PeteInAz. - 2009-07-16 14:23 - 3 comments

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