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From: Ronaldo - 13 Jan, 10:04
If you are interested in Free Ebooks, Articles, PDF, Online Writing. Visit * w w w .aonearticles . com . No registeration required.
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From: Jeff Miller - 12 Jan, 23:09
Roast turkey with sharp cheddar cheese, toasted open face in the toaster oven. After toasting, add some oil and vinegar, a couple leaves of fresh basil from the garden, some spinach, avocado slices and thinly sliced red onion. Yum. -- Jeff Miller
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From: Jeff Miller - 12 Jan, 22:09
> > Jeff Miller wrote: > > > There's a very strong anti-newbie strain here, so if you're new to > > sourdough, this isn't a good place to ask basic questions... > > I dunno Jeff. Most of the time newbies get answered > patiently. Folks like me get testy when they read nonsense > about not knowing the room temperature. > > But you get all kinds...
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From: Jeff Miller - 12 Jan, 19:27
PastorDIC, Don't let it get under your skin. There's a very strong anti-newbie strain here, so if you're new to sourdough, this isn't a good place to ask basic questions unless you're willing to filter through the inevitable flames. There's a wealth of knowledge in this newsgroup, but it's a prickly bunch. Friendlier places you might want to try include...
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From: Mikey S. - 12 Jan, 09:02
I baked a couple of really nice tasting sourdough loaves yesterday, nice and tangy, a nice open crumb with the crust so tough and chewy you really could get your teeth into it. I tend to eat my sourdough with just butter and make sandwiches on yeasted whole wheat but one of my daughters made a sandwich that was so good she told me I just had to try it,...
12 Posts. Last post send by: Mikey S. - Friday 12 Jan
From: PastorDIC - 12 Jan, 00:44
In past posts I have mentioned my wife is prediabetic and needs to cut way back on sugar, use no white flour or things that turn to sugar quickly, etc. I made some Sourdough Blueberry Muffins (100% Whole Wheat), and they were great, but with the starter having a short rise time, I couldn't adjust the sour that way. Since the starter was too sour for my...
18 Posts. Last post send by: PastorDIC - Friday 12 Jan
From: toad - 11 Jan, 03:56
Im a sourdough novice. Could someone confirm/add to my understanding of the following. Lactobacilli of various strains are the bacteria used to make sourdough, along with yeast(s). But are other bacteria relevant to the finished product? As in, do they only sully the mix or can they add flavour components. Im thinking of l.sanfransisco, for instance, which...
9 Posts. Last post send by: toad - Thursday 11 Jan
From: Todd K. - 09 Jan, 21:58
I've been using a 3 step x 12 hour ferment, multiplying 6x each step for White bread flour SD with good success. Yesterday I baked my first 100% Whole Wheat SD using the same methods and it turned out way too sour. More specifics: Fri. night - took White flour starter out of fridge, emptied out all but what clings to sides of jar, added 1/2 cup WW flour...
4 Posts. Last post send by: Todd K. - Tuesday 09 Jan
From: Lola Lee - 08 Jan, 21:30
Check this out . . . * w w w .thefreshloaf . com /taxonomy/term/24 Lola J. Lee Beno
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From: [sven] - 08 Jan, 20:45
Hey all, 3rd time i made a starter in 2 weeks. First one ( Spa water heated to 30°c ( 85°f) and usual wholewheat flour ) gave me 2 loafs of bread ,very nice quality. I made the mistake to throw away the leftover starter thinking " i'll make another one " .. Second starter ( usual wholewheat flour + water from tap ) smelt like vomit after 48h or...
11 Posts. Last post send by: [sven] - Monday 08 Jan
From: Kenneth - 08 Jan, 17:45
Hi Mike, Perhaps you have seen my questions about ways (however weird) to make a super extensible wheat dough. Might you have any thoughts about it? Sincere thanks, -- Kenneth If you email... Please remove the "SPAMLESS."
2 Posts. Last post send by: Kenneth - Monday 08 Jan
From: Kenneth - 07 Jan, 16:23
Howdy, For pulled noodles, I am trying to find ways to make a simple wheat dough "Super-Extensible." I would like to be able to take a small ball of dough and stretch it to the full extent of my arms. Any suggestions out there? Have you tried 'em? Thanks, -- Kenneth If you email... Please remove the "SPAMLESS."
5 Posts. Last post send by: Kenneth - Sunday 07 Jan
From: PastorDIC - 07 Jan, 09:57
What are some good books with sourdough recipes? The only recipe ones I saw in Darrell Greenwood's faq (unless I missed some with recipes) were: The Laurel's Kitchen Bread book World Sourdough from Antiquity Russ
30 Posts. Last post send by: PastorDIC - Sunday 07 Jan
From: jc - 07 Jan, 03:50
About 5 days ago I mixed 3/8 cup rye flour with 1/4 cup water, my first starter. Since it's cold in the kitchen I moved it around the house trying to keep it warm, but 60 deg is warm right now...after 2 days no sign of bubbles and the mixture looked very thick, so I added some extra water, 1/4 cup or so and that looked better. I put it in bed with me that...
13 Posts. Last post send by: jc - Sunday 07 Jan
From: Lola Lee - 06 Jan, 19:46
Earlier this week I took some of my starter, coated the wax paper with it to dry and then I pulverized the dried bits into smaller pieces. Revived 2 tsp of the dried starter successfully. So, where should I store the dried starter - in the refrigerator? In the freezer? Or in a dark, dry place? And how long will it be theoretically good for - 6 months,...
6 Posts. Last post send by: Lola Lee - Saturday 06 Jan
