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From: Brian Mailman - 19 Jan 2007, 17:21
* money.cnn . com /magazines/fortune/fortune_archive/2007/01/22/8397991/index.htm?postversion=2007011909 or * tinyurl . com /22ugvv
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From: PastorDIC - 19 Jan 2007, 01:55
Is there any way to get Usenet spam stopped? It seems to be coming with increasing frequency.
1 Posts. Last post send by: PastorDIC - Friday 19 Jan
From: Jeff Miller - 18 Jan 2007, 21:01
Russ wrote: > If yeast doesn't require sugar, does sourdough require sugar? Nope. I add a little honey when I'm making whole wheat sourdough, because I like the flavor it gives the bread (and it also helps it keep a little longer), but sourdough will ferment very happily without any added sugar. In fact, I think most folks would agree the best...
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From: PastorDIC - 17 Jan 2007, 23:06
I know that this is more breadbaking in general than SD, but I thought people on the list would be interested. I e-mailed bbga.org asking if there would be a Summerloaf 2007. Here is their response: On 1/17/07, Information <info@bbga.org> wrote: > Dear Russell, > > We are making that decision now. Please keep checking our web site to see > what exactly...
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From: PastorDIC - 17 Jan 2007, 00:56
Most of the questions and answers you find when Googling this group concerning freezing deal with freezing the starter. Since the deliciousness of sourdough takes a lot of time to develop, can the sourdough dough be frozen to meet your schedule (or for when you have unexpected guests?) For instance, to save time, can flatbread or pita bread be frozen...
13 Posts. Last post send by: PastorDIC - Wednesday 17 Jan
From: =?windows-1256?B?5ePTIMfh49TH2tE=?= - 16 Jan 2007, 21:49
zdPI5Mcgx+Hh5SDm5NrjIMfh5t/t4SChCs3TyOTHIMfh4eUg5uTa4yDH4ebf7eEgoQoKzdPI5Mcg x+Hh5SDm5NrjIMfh5t/t4SAuCgoKxeTlx+Hj1MflzyDtz+PsIOHlxyDe4cggx+Hb7ebRIKEK5uHf 5CDhxyDk4+HfIMXhxyDH4c/ax8Eg2uHsIOXE4cfBCsfh3tHPySDmx+HO5MfS7dEKx+Hh5eMgxeTV 0eTHINrh7eXjIOTV0SDa0u3SIOPeys/RIKEKx+Hh5eMgw9HkxyDd7SDazMfGyCDez9HK3yDdxeTl 4yDhxwrt2szS5uTfIKEKx+Hh5eMg0uHS4SDH4cPR1iDj5CDK...
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From: hutchndi - 15 Jan 2007, 16:22
Hey all, just had to post some pics, haven't baked in a while, and just tried King Arthur's starter, it came with a crock that I ordered (otherwise I would not advocate the buying or selling of starter of course). I also did my 2 1/2 hour bulk rise using the bread proofing option in my oven, which is a little warmer than what everybody recommends for...
7 Posts. Last post send by: hutchndi - Monday 15 Jan
From: Doc - 15 Jan 2007, 05:41
For those who would like to see Mark Bittman's no knead bread recipe and process with more detail (like weight-based measurements) than were in the original NY Times article or are shown in the video that is still on the NYT web site. KCRW in Santa Monica, CA on Saturday (13 Jan 07) as part of Good Food (Evan Kleiman's show) had a better summary than what...
2 Posts. Last post send by: Doc - Monday 15 Jan
From: PastorDIC - 15 Jan 2007, 02:30
Living in the NW part of the US, we get Lots of rain and Lots of humidity. How much does relative humidity affect making sourdough?
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From: PastorDIC - 15 Jan 2007, 02:17
Does everyone here use a proofing box for their bread &/or activating their yeast? If not, what do you do? If you use a proofing box, what do you use for one? Ed Wood's suggestion of a styrofoam cooler and a lightbulb doesn't seem safe to me. Maybe it's just the rash of Christmastime fires around here, but it seems to me even with a 25 watt bulb, styrofoam...
11 Posts. Last post send by: PastorDIC - Monday 15 Jan
From: Ronaldo - 14 Jan 2007, 19:29
Are you really interested in Ebooks, Articles, PDF. Visit * w w w .aonearticles . com . No membership required.
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From: Ronaldo - 14 Jan 2007, 19:24
Are you really interested in Ebooks, Articles, PDF. Visit * w w w .aonearticles . com . No membership required.
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From: Ronaldo - 14 Jan 2007, 18:45
Are you really interested in Ebooks, Articles, PDF. Visit * w w w .aonearticles . com . No membership required.
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From: dan w - 14 Jan 2007, 07:04
i am considering taking a baking class, or maybe two, at san francisco baking institute. they have "artisan 1 & artisan 2" classes, each 40 hrs. they also have a wood fired oven class i am very interested in. has anyone in this group taken one of their classes? any suggestions or fb? dan w
2 Posts. Last post send by: dan w - Sunday 14 Jan
From: Mary Fisher - 13 Jan 2007, 11:48
Dick Adams said: "Ultimately the low-end poster will rule Usenet." What's a 'low end poster'? Mary
20 Posts. Last post send by: Mary Fisher - Saturday 13 Jan
