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From: Kenneth - 05 Jan 2007, 16:04
Howdy, I have been trying to get an authentic recipe for lai mein (hand pulled) Chinese noodles. Whatever I find, (and there are many sources out there) is in conflict with everything else. I have had that experience before (particularly reading about making Poilâne loaves) and it tells me now, as it did then, that the authors of these many noodle...
7 Posts. Last post send by: Kenneth - Friday 05 Jan
From: PastorDIC - 22 Dec 2006, 22:51
Do people in this group post sourdough recipes? I looked at a bunch of past posts for this group and didn't seem to see any (unless I missed them).
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From: PastorDIC - 22 Dec 2006, 21:48
Do people in this group post sourdough recipes? I looked at a bunch of past recipes and didn't seem to see any (unless I missed them).
0 Reply
From: bill - 22 Dec 2006, 17:35
have any of you ever added soy flour to your wheat flour when making sourdough bread ? bill
5 Posts. Last post send by: bill - Friday 22 Dec
From: Jeff Miller - 22 Dec 2006, 15:05
> I am almost sure that the all the King Arthur books use > volume measures which surprised (& irritated me). It's been > awhile since I looked at > them so I am not absolutely sure. I've got both the KAF Baker's Companion (a great, great book, btw) and their new KAF Whole Grains Baking. They list ingredients both in volume and weight (ounces)...
1 Posts. Last post send by: Jeff Miller - Friday 22 Dec
From: Greg Horne - 22 Dec 2006, 01:14
Working with the SDI starter. I think my starter is "active" and alright because I can get it to "boil over" out of a 3/4 full jar. At least I have assumed my starter is alright. I have been following the recipe in the booklet I received. I get good looking bread, good texture, moist, good rise during that process (at least doubles in 2.5 hours)...
4 Posts. Last post send by: Greg Horne - Friday 22 Dec
From: Mary Fisher - 21 Dec 2006, 11:58
this morning I dropped my jar of starter :-( Luckily only the hooch came out but I'm thinking of making a back-up after all, against the day ... Mary
3 Posts. Last post send by: Mary Fisher - Thursday 21 Dec
From: --keven. - 18 Dec 2006, 19:10
After a wild wind storm, our power was out along with a million or so others in the Seattle area. I can't figure out how to light the oven with it's electronic gas control, but I can put a match the gas burners on the range. I had some sourdough proofing prior to the storm, and I didn't know what else to do by candle light, so I tried a double boiler...
4 Posts. Last post send by: --keven. - Monday 18 Dec
From: PastorDIC - 18 Dec 2006, 02:34
Do people in this group add bread ingredients by volume or weight, and why? I tried figuring out an advantage of one over the other on my own without success. It can't be water content: Here in the Pacific NW USA we have high humidity and lots of rain. Things are going to have a greater water content, and it won't matter whether you measure it out...
56 Posts. Last post send by: PastorDIC - Monday 18 Dec
From: PastorDIC - 17 Dec 2006, 23:54
I haven't found this in the FAQ or elsewhere, so forgive me if this is a newbie question. (I'm new enough to be one of those newbies on the other post that would never have put moth balls in my flour.) :-) Those of you that make bead in the shape of baguettes, bannetons, or something similar, what do you store your bread in to keep your bread fresh...
6 Posts. Last post send by: PastorDIC - Sunday 17 Dec
From: bill - 17 Dec 2006, 13:49
Hi all, I've been lurking here for quite some time learning to make sourdough bread and with all the advice given I have succeeded with the last several loaves. The family and I love this bread, When is it best to slice the top of the bread, before it rises or after ? Bill
12 Posts. Last post send by: bill - Sunday 17 Dec
From: Jeff Miller - 15 Dec 2006, 19:02
A trick I've used is to take a picnic cooler and invert a bowl in the bottom. Set your dough bowl or bucket on the upside down bowl, and then throw a cup of boiling water in the bottom of the cooler. Close the cooler, and the temperature should stay warm and humid inside. Maybe too warm, actually. I've gotten it above 90 degrees F before. If you've got...
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From: Phil - 15 Dec 2006, 18:51
Hi All, I have three questions that I would appreciate comments on, especially ideas, alternatives, and tips and tricks. I'm a newbie breadmaker, have read several sourdo cookbooks, have cooked with an experience traditional yeast breadmaker, and have tried unsucessfully with SourDo. Motivated but no luck. First, interested if anybody continues to use...
9 Posts. Last post send by: Phil - Friday 15 Dec
From: Jeff Miller - 15 Dec 2006, 16:15
> > > ... whole grains are MUCH better than white flour. > > Possibly SOMEWHAT better, but it is not exactly clear why. > As far as flour is concerned, white and whole-wheat are quite > the same, except that the whole-wheat flour contains more > bran and wheat germ. Yes, but that's like saying water and coffee are quite the same except for the...
1 Posts. Last post send by: Jeff Miller - Friday 15 Dec
From: Jeff Miller - 15 Dec 2006, 15:47
Dick Adams wrote: > I do not understand that whole grain is going to be any > better for a "pre-diabetic" person than grain minus its bran > and germ. It's starchy stuff in any case, except may transit > quicker with its roughage. Well, the Harvard School of Public Health believes differently: * w w w .hsph.harvard.edu/press/releases/press02111997.html "Examples...
3 Posts. Last post send by: Jeff Miller - Friday 15 Dec
