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From: atty - 05 Mar 2007, 16:37
Hi all following recent discussion between myself and Mike Avery > > question, what kind of surface/banetton or whatever can one do a > > single proof rising in so the dough won't stick to the surface of > > whatever. Its quite touch and go with my flour lined, linen lined > > banetton for two hours as it is? would like to know since rustic and > >...
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From: Doc - 05 Mar 2007, 01:18
While I have lots of observations about the value of adding some whole wheat or rye flour to both starter and dough, I don't have a good quantitative sense of the minimum percentage required to begin increasing the total titrateable acid significantly. Some of you with more experience must have a rule of thumb or perhaps even a test method to determine how...
2 Posts. Last post send by: Doc - Monday 05 Mar
From: Mary LaBonte - 04 Mar 2007, 18:51
When I bake the sourdough bread it comes out fine, except the holes are small and uniform throughout. The rise is fine and the taste is great, so that's fine with me. I just had a question about how to get crustier crust. I have been using an egg white wash up till now, but wanted to know if anyone had any tips on the crust. I read about a wash using...
11 Posts. Last post send by: Mary LaBonte - Sunday 04 Mar
From: Terri - 02 Mar 2007, 16:30
The bread is so wonderful! A lot of flavor! Thanks for putting that recipe on your site! Terri
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From: stacey@al-fidelis . com - 28 Feb 2007, 18:58
I just joined last night as I started to make my first proof. This morning it was somewhat bubbly but with lots of hooch (I'd been stiring this back in for the 2 weeks since it started). Anyway there was some white froth on top too but it smelled good and so I went on to make the dough, kneaded, etc. Now at 2 hours it has barely risen. I do think I may...
3 Posts. Last post send by: stacey@al-fidelis . com - Wednesday 28 Feb
From: Terri - 28 Feb 2007, 18:57
Mike, well I started it this morning. It is rising now. When you take a look at this recipe, there might be a typo in the first paragraph listed below, adding water twice. I thought so at the time, so added the olives at the end after kneading when "add in remaining ingredients to blend" (second paragraph). I really knew better, but wanted to obey the...
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From: Terri - 28 Feb 2007, 15:42
Mike: Do you use weights or volume for this recipe? I want to make it today and am confused. I'm assuming 10 oz of starter means weight, cause the flour amount is 1 lb.... thanks, Terri
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From: John White - 28 Feb 2007, 13:52
So I made some bread yesterday. Used about 80 percent white and 20 percent whole wheat flour. The dough was really miserable stuff - sticky and gooey, just didn't want to hold together. Didn't rise much after it was shaped, either, just spread a bit. And not much oven spring at all. Hmm. Well, I did let the sponge sit for probably too long, and maybe...
17 Posts. Last post send by: John White - Wednesday 28 Feb
From: Kenneth - 23 Feb 2007, 19:24
Howdy, Some folks here had mentioned the Calvel "Taste of Bread" book and I thought to give this a shot: On page 151 he has three approaches to butter brioche. I am trying the "sponge and dough" method. It is written in two columns, one for the sponge, and one for the final dough. But, the fifth line of the procedure shows two entries for "rest...
26 Posts. Last post send by: Kenneth - Friday 23 Feb
From: TG - 21 Feb 2007, 20:43
Hi Brian, it seems I was putting two and two together and getting five. For some reason I can't reply to your post on vinegar. Thanks so much for your kind offer. I now have a mother from Cellar- Homebrew . com Thanks again. Jim
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From: TG - 20 Feb 2007, 23:59
Samartha this is a free news group. I access it through Google. You are not the list owner. I find you extremely childish and vindictive for having my email address blocked because I changed the subject line of a post that was clearly SPAM. Grow up Samartha. Who do you think you are? > FYI: your email has been reported to Spamcop as SPAM. >> >>...
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From: Kenneth - 19 Feb 2007, 16:36
Howdy, The glaze on the Jewish ryes of my youth always had a network of cracks, with some peeling of the crust "between the cracks." I assume that glaze to be a cornstarch solution, but when I use it, though I get the high shine, I get none of that cracking. I'm trying to duplicate that crackled look for a friend and would welcome suggestions...
9 Posts. Last post send by: Kenneth - Monday 19 Feb
From: taragui@mail . com - 19 Feb 2007, 10:08
Hi all. After pestering some of you for advice a few months ago, I began regularly baking SD for some time. With the new year, however, came some changes in schedule, and I hadn't baked a loaf until three or four days ago, when suddenly I felt the yearning. When I stopped baking regularly, I turned the rather liquid starter I kept into a chef for better...
1 Posts. Last post send by: taragui@mail . com - Monday 19 Feb
From: Dusty da baker - 17 Feb 2007, 05:08
To somebody posting here: "Thank you!" Some weeks (months?) back, somebody here posted about how they had such excellent success with capturing the "sour", in sourdough. You'd mentioned a starter you got from "King Arthur". Being one that's sought just that for years (and NOT found it!), I ordered some directly from your post (sometime in the second...
14 Posts. Last post send by: Dusty da baker - Saturday 17 Feb
From: Monte - 16 Feb 2007, 13:35
I'm relatively new to the bread making process and while I think I'm improving, I'm not sure how far, how fast and don't really know where I'm headed. I keep making loaf after loaf and I think they're getting better, but then my wife will have a piece and ask why I'm not doing as well as I was 3 weeks ago. I'm trying to keep some notes, but they aren't...
2 Posts. Last post send by: Monte - Friday 16 Feb
