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Send new message to groupFrom: Kenneth - 10 Apr, 19:10
-- Kenneth If you email... Please remove the "SPAMLESS."
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From: hutchndi - 05 Apr, 14:42
Hi all. I am attempting the 100% fresh ground flour recipe by Weston Price as shown on this webpage: http://www.westonaprice.org/foodfeatures/ourdailybread.html . This makes a really large loaf it seems (4 pounds?) and I am planning on making just a round loaf, cutting it in half and freezing one half. I read in "The Baker's Apprentice" a while...
3 Posts. Last post send by: hutchndi - Thursday 05 Apr
From: June Hughes - 28 Mar, 12:35
Hello A friend on another ng recommended I post here with my query about sourdough starter and Carl's starter. Three or four years ago, a poster from uk.food+drink.misc sent me some San Francisco starter and also mentioned 'Carl's starter'. Gradually, the starter changed and became 'London starter'. Can anyone please tell me where I can obtain San...
7 Posts. Last post send by: June Hughes - Wednesday 28 Mar
From: su - 28 Mar, 08:54
ATRA ENDUSTRIYEL MAKINELER ITH. IHR. SAN. VE TIC. LTD. STI. [Turkey] Business Info Business Type: Manufacturer Year Established: 2001 Industry Focus: Food Processing Machinery,Bread & Biscuit,Confectionery & Candy,Cooking Equipment Key Products/Services: Bread Slicers, spiral mixers, planet mixers, kneading machines, ovens, bakery equipments... Main...
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From: MattMika - 27 Mar, 23:50
Before reading enough about making starters I found mold in my developing starter and unfortuneatly dumped it. I plan on starting a new starter tonight and was wondering if my brewing grains would have any significant amounts of wild yeast on them to hasten the development of the new starter. TIA Matt Mika "These animals evacuate ethyl alcohol from...
1 Posts. Last post send by: MattMika - Tuesday 27 Mar
From: TG - 27 Mar, 19:19
Hi all, In a forum yesterday Dan Lepard mentioned his new book > Hi Folks, > There is a US/Canadian edition of "The Handmade Loaf" > due out next month, called: > The Art of Handmade Bread - Contemporary European Recipes for the Home Baker > > Now, when I was told that the edition would be... em... > "Americanized" (that's the name for preparing...
36 Posts. Last post send by: TG - Tuesday 27 Mar
From: padriac - 27 Mar, 04:05
Is there a more reliable method of determining dough maturity in the first bulk ferment, where there is only one bulk prove and then a final prove. I normally go on dough doubling and some experience but find this does not always work. Can one use ph testing or something like that. Open to any suggestions. Paddy
9 Posts. Last post send by: padriac - Tuesday 27 Mar
From: OldGreyBob - 27 Mar, 03:04
My dog begs for the crust of my sourdough bread but not non-soughdough bread crusts. I think ther must be something in sourdough she likes. Since I am always looking for ways of using extra starter, I was thinking that homemade sourdough dog biscuits might be something I could make. Anyone have a recipe for sourdough dog biscuit?
5 Posts. Last post send by: OldGreyBob - Tuesday 27 Mar
From: chimera - 25 Mar, 16:56
http://www.sourdoughhome.com/breadshoppe.html Thanks so much on bagel site link. These seem so intimidating to try, but this link has so many pictures and such great info, it seems within reach. I don't know if they would taste like New York bagels, but that all depends on the baker I guess. Thanks for taking the mystery out of it all anyway.
8 Posts. Last post send by: chimera - Sunday 25 Mar
From: OldGreyBob - 24 Mar, 20:49
I borrowed a book from the library, World Sourdoughs From Antiquity by Ed Wood. The book was last printed in 1996 and the terminology seems a little different from most articles and books today. The 'First Proof" in the book seems to be the same as a sponge technique that I picked up from following Dusty's recipes. After 2 years of very successfully...
4 Posts. Last post send by: OldGreyBob - Saturday 24 Mar
From: OldGreyBob - 24 Mar, 20:46
I know that everything goes good with Guinness, but has anyone have a sourdough beer bread recipe that will bring out the qualities of Guineess?
2 Posts. Last post send by: OldGreyBob - Saturday 24 Mar
From: OldGreyBob - 24 Mar, 01:05
I am looking for a recipe for a sourdough that includes steel cut oats and not rolled oats.
4 Posts. Last post send by: OldGreyBob - Saturday 24 Mar
From: Nicki Sinclair - 19 Mar, 15:39
Thanks to all of you who responded to my post. I feel like I poisoned a friend and want to help my poor sourdough starter to get well again. Will, no change in the wheat berries, although my 50lb bag is getting at the bottom and I just reordered more.One puzzle for me is that when I feed my starter, what I keep goes right back into the...
4 Posts. Last post send by: Nicki Sinclair - Monday 19 Mar
From: Nicki Sinclair - 18 Mar, 21:50
My whole wheat sourdough starter, that I've had for 1 year, has a new odor...I feed it every weekly with fresh home stone ground wheat flour. I ferment it at about 90º. Two feedings ago, I noticed a change in it's odor. I also notice a change in the way it bubbles up in the refrigerator between feedings...which is; before, sometimes there...
18 Posts. Last post send by: Nicki Sinclair - Sunday 18 Mar
From: OldGreyBob@nosent.com - 18 Mar, 01:20
I plan to make Ur-Oma's Brotchen both as per the recipe from innerlodge.com and a whole wheat variant. Anyone try the whole wheat variant? I was planning to use a a 50-50 mixture of bread flour and whole wheat. Any comments?
2 Posts. Last post send by: OldGreyBob@nosent.com - Sunday 18 Mar
From: chimera - 17 Mar, 23:42
I've been making sourdough for a while and it's been pretty good with a few real disasters thrown in. I threw the hockey pucks away though and moved on. The last attempt finally had all the characteristics of sour dough. I was startled it actually came out right. On the last attempt, I let it sit out about 24 hours before the last rise. I think that...
1 Posts. Last post send by: chimera - Saturday 17 Mar
From: Jayne Kulikauskas - 17 Mar, 15:54
I have been given a wheat-based starter. I have about 1 liter of it. One of the people I'm baking for is allergic to wheat so I would like to switch it to rye. I have a recipe for a spelt-rye sourdough bread that I want to try that calls for 2 quarts of rye-based starter. Can I just add rye flour and water to my starter to make 3 quarts? This would give...
14 Posts. Last post send by: Jayne Kulikauskas - Saturday 17 Mar
From: jbclem - 13 Mar, 00:25
One of the reasons I'm making my own sourdough is that the commercial version is so over salted that it's unpalatable to me. I'd like to ask if someone can tell me how to figure the minimum amount of salt required to make a successful sourdough bread. jc
8 Posts. Last post send by: jbclem - Tuesday 13 Mar
From: chimera - 12 Mar, 02:16
Hi there - Just wondered if anyone knew why baking soda added to recipe below if there is already starter used to raise the bread. Also, why yeast added as last ingredient? I thought it was redundant and changed sourdough flavor. Guess I have to bake it and find out. Thanks for help! SOURDOUGH RAISIN BREAD ingredients € 1 cup active sourdough...
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From: chimera - 11 Mar, 19:18
Hi Just wondered if anyone out there knew why baking soda and more yeast is added to this recipe for RAISIN BREAD. Why add more leavening ingredients if starter is there? It's probably great bread, so will try and find out i guess. Sorry if post sent 2X. New to this newsgroup concept. € 1 cup active sourdough starter € 1/2 cup...
6 Posts. Last post send by: chimera - Sunday 11 Mar
From: chimera - 11 Mar, 00:52
I dont' understand why baking soda and yeast are added to the recipe below. If one is starting out with active starter, what do the other two leavening agent do for the bread? Just thought someone could clarify that for me. Thanks so much. SOURDOUGH RAISIN BREAD € 1 cup active sourdough starter € 1/2 cup raisins € 3/4 cup lukewarm/cool...
2 Posts. Last post send by: chimera - Sunday 11 Mar
From: TG - 09 Mar, 21:06
There's been a bit on mention about 'endothermic' recently in relation to gluten development. Endothermic is relating to energy of reaction that is heat energy, endothermic reactions require the input of heat energy raising the over all energy state of the whole system rather like stepping up onto a table. Endothermic reactions tend to 'rob' heat out of...
40 Posts. Last post send by: TG - Friday 09 Mar
From: atty - 09 Mar, 12:00
this post is strictly for those who have an interest in what is really 'scientifically' happening inside there dough at the time of the 'no knead' method discussions I think I remember some questions asking how the effect of mechanical kneading was duplicated in a 'no knead' dough. I was also involved in some mailings regarding the differing methods of...
6 Posts. Last post send by: atty - Friday 09 Mar
From: rmmb1@aol.com - 07 Mar, 01:07
Just wanted to say thank you to those of you who have posted about using pineapple juice to get a starter going. I read through a lot of messages a few days ago and decided to give it a try. Today I have a fabulous starter! Rising and everything. Thank you so much!!
2 Posts. Last post send by: rmmb1@aol.com - Wednesday 07 Mar
