- Goldrush
- culinary vanity for vain culinarians
- Fwd: culinary vanity for vain culinarians
- Linen
- Neither leavened, nor sourdough breads: why?
- SD article in today's local news paper's food section
- chick pea and fava bean flour
- Re: Is it San Francisco Sourdough?
- Slashing high hydration loaves...
- Sourdough bread/starters
- Fwd: Sourdough bread/starters
- Crust on starter
- Must Starter Be Refrigerated?
- Carls Oregan Trail and Yeast
- Fwd: Sourdough bread/starters
- My new Website
- the smell of starter
- Poilane Loaf
- Loaves blow out
- Fridge before baking
- Favorite SD Recipes....
- Re: A new Starter is born ! Suggestions for what next please.
- Disposing of (boring) bread
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Italian rye bread
- "Healthy" Sourdough Hamburger or Hotdog Buns
- Carl's 1847 Oregon Trail Starter Question
- Crumbly bread
- Carl's Starter
- Welcome to rec.food.sourdough!
- potato flake sour dough starter
- sourdough with breadmachine?
- Cheap digital camera for bread photos
- Sourdough Whole Wheat - receipe, equipment, and process
- Taking the Artisan Out of Artisanal
- Experiment
- Kenneth's Poilane loaf
- Re: R_E_A_D T_H_I_S
- Rising in the fridge
- Wet bread / loaf, too much crust
- Sourdough recipe
- Convection ovens and sourdough
- Help! Ashen White Crust - I need experienced advice.
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Ruth Goeller's oatmeal bread
- Welcome to rec.food.sourdough!
- bread does not puff up very far.
- Advice not taken
- Handbook of Dough Fermentations
- Welcome to rec.food.sourdough!
- Pumpernickel
- Bananas in sourdough bread
- Sourness
- Bananas in Sourdough?
- Welcome to rec.food.sourdough!
- Cold rise Poilâne technique...
- Diastatic Malt?
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Sourdough starter from commercial yeast?
- Welcome to rec.food.sourdough!
- Some experiments
- Bananas in Sourdough Bread
- Maintaining starters at different temps...?
- Saint Paul Bread Club Open Amateur Bake-Off
- Failing to get a second rise
- ANN: Free WebLog Site for Food Lovers
- Starter doubling in 9 days?
- Re: Sourness revisited
- My Dough Is Rising!
- spam
- It's getting to be bread time again
- How many calories in starter?
- What is "griddle" ?
- Kenneth poilane - recipe
- Kneading Comparison
- Welcome to rec.food.sourdough!
- Re: here´s the archive you requested
- Keeping dormant sourdough
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Sourdough in literature
- I cook food with sperm
- Pain de Mie...
- Welcome to rec.food.sourdough!
- Does adding astatine make sourdough better?
- poolish math equation
- Astatine troll
- Testers, proof readers?
- Saint Paul Bread Club founder giving a public lecture 5/11/2004
- Welcome to rec.food.sourdough!
- Some Input on My Process? (longish post)
- Sourdough Pizza?
- Drab crust
- Recent Symposium on sourdough fermentation
- Starter #2
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- I vomit into sourdough
- Bread photos
- Making Sourdough Bread Before Refrigeration
- Banneton rise question
- My starters
- Ah, success.
- Re: Bad flour? Bread does not rise!
- sourdough pancakes
- not enough "flavour"
- Mixing sour dough in a K/A stand mixer
- Billowy Loaves Results
- Sourdough and elasticity - an observation.................
- Odd Bagel Event
- An online recipe collection 330 top secret restaurant recipes yours and more for only 7.99 plz read
- An image as requested.
- Low Carb Bread
- Is this a slow season?
- Grain Mill
- light sourdough recipe
- strange second rise
- Sourdough starter San Francisco
- feeding my starter
- Slowing the counter-top rise
- sourdough community log
- Baguette au levain
- Sourdough Ciabatta
- Proofing boxes
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Welcome to rec.food.sourdough!
- Emil Hansen - serial dilution techniques - RFI
- Inexpensive electronic scale
- Article on Pizza
- whoops...wrecked a loaf
- Starter maturity
- how to get a champagney taste?
- Easy sourdough loaves
- Storing bread
- Windowpane test
- 'Nother use for starter
- bannetons/brotforms
- "bubbles" in crust
- Question for wcsjohn re holes
- my loaf today
- Idea
- Idea
- Re: Idea
- Sourdough Cocodrillo Substitute
- Samartha spreadsheet
- Welcome to rec.food.sourdough!
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ Questions and Answers
- rec.food.sourdough FAQ basicbread
- rec.food.sourdough FAQ Recipes (part 1 of 2)
- Machine mixing: advice needed
- Billowy Sourdough question
- Ping... Dusty...
- Re: loaf drying out while proofing
- San Francisco Sourdough Starter
- Welcome to rec.food.sourdough!
- Re: Salt - which kind?
- Is my starter petering out?
- Internal temperature
- Re: Need some help with chef/levain/starter.
- Re: Internal temperature
- thought of u D.Adams
- Sourdoug bread San Francisco.
- Can preferment experts tie it all together for me?
- Re: Can preferment experts tie it all together for me?
- Welcome to rec.food.sourdough!
- Re: Went to Acme Bakery today
- Re: Sourdough flavor questions
- converting an unsual recipe
- Re: converting an unsual recipe
- Re: Obtaining Starters (was Re: Went to Acme Bakery today)
- Poilane
- Re: Poilane
- coffee with cream??
- Re: coffee with cream??
- sourdough from grapes
- Re: sourdough from grapes
- My starter smells...wrong
- Local microorganisms
- Welcome to rec.food.sourdough!
- Learn the Science of Meditation. Online.
- green-apple smell to starter
- Hello
- Soudough in wikipedia
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ Questions and Answers
- rec.food.sourdough FAQ basicbread
- rec.food.sourdough FAQ Recipes (part 2 of 2)
- Newbie question
- Welcome to rec.food.sourdough!
- Re: Salt - which kind - Salt is NaCl - Sodium Chloride.
- Hi Everyone!
- Excellent business opportunity to earn extra income
- First sougdough: I've caught the bug
- Welcome to rec.food.sourdough!
- Explosive Rye Starter!
- ignorant male seeks elucidation
- Help - Sourdough Culture UK
- Crust problem.
- Dan's Starting Starter
- Burned Bottom, Thin Crust, Perfect Otherwise
- Re: Burned Bottom, Thin Crust, Perfect Otherwise
- A good whole wheat culture?
- Re: A good whole wheat culture?
- How to get a thick crust?
- Welcome to rec.food.sourdough!
- Density, and how much sponge?
- Ziplock Bag usage?
- Confused about starters
- Hi
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ Questions and Answers
- rec.food.sourdough FAQ basicbread
- rec.food.sourdough FAQ Recipes (part 2 of 2)
- rec.food.sourdough FAQ Recipes (part 1 of 2)
- Welcome to rec.food.sourdough!
- Re: Confused about classical professions
- Poilane/Whole wheat loaf...crumb structure?
- Re: Poilane/Whole wheat loaf...crumb structure?
- sd bread not staying fresh
- Re: sd bread not staying fresh
- Artisanal crumb
- Will - Hydration alone producing gluten structure.
- Semi-sourdough recipe?
- Crumb color and extensibility
- Fermenting chef overnight before making the levain?
- Influence of the used flour on the crumb
- Welcome to rec.food.sourdough!
- Sourdough Ciabatta a l'Ancienne
- help: exploding loaf while proofing
- adapting recipe to use sourdough
- Gluten in pre-ferments...does it degrade?
- Welcome to rec.food.sourdough!
- moonshine cake
- First recipe advice needed
- Bread Storage Bags
- sourdough starter question
- Molecular Biology of Sourdough Organisms and Cereal Fermentations
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ Questions and Answers
- rec.food.sourdough FAQ basicbread
- rec.food.sourdough FAQ Recipes (part 1 of 2)
- Strange flavour and odour
- Welcome to rec.food.sourdough!
- just made Laurels Desam starter with rye, accidentally