PDA

View Full Version : Sourdough

Pages : 1 2 3 4 [5] 6 7 8 9 10
  1. Bread flour as food for starter?
  2. recipe: "milk rolls"
  3. Low hydration ---> Much longer shelf life...?
  4. camping bread
  5. REQUEST FOR A BIT OF THE SAN FRANCISCO STARTER
  6. rec.food.sourdough FAQ.Starter.Doctor
  7. rec.food.sourdough FAQ Questions and Answers
  8. rec.food.sourdough FAQ basicbread
  9. rec.food.sourdough FAQ Recipes (part 1 of 2)
  10. Welcome to rec.food.sourdough!
  11. new to the group
  12. Great loaves with ACME SFSD
  13. Breadspices in the German-speaking part
  14. Welcome to rec.food.sourdough!
  15. WHITE MOLD
  16. Breadspices in the American-speaking part
  17. Chocolate in Sourdough?
  18. Welcome to rec.food.sourdough!
  19. Romertopf
  20. SF Sourdough Adventure
  21. Thanks...to somebody...
  22. Strange logo file
  23. Welcome to rec.food.sourdough!
  24. Desem Sourdough
  25. Tortillas
  26. rec.food.sourdough FAQ.Starter.Doctor
  27. rec.food.sourdough FAQ Questions and Answers
  28. rec.food.sourdough FAQ basicbread
  29. rec.food.sourdough FAQ Recipes (part 1 of 2)
  30. Store/Website for Russian bread books.
  31. Question about oven temperature control
  32. Re: Tortillas and killfiles
  33. Struggling newbie seeks revealing info
  34. Greetings. I am new here.
  35. Sourcing Wholewheat flour
  36. The making of "Altus"
  37. List of major Russian bread websites
  38. Greek Pita Bread
  39. A saga..... and a revelation
  40. Sourdough chemistry and carbohydrate
  41. Re: A saga..... and a revelation, part II
  42. NEED URGENT REPLY
  43. beans and tortillas
  44. Welcome to rec.food.sourdough!
  45. How can you tell when the starter's ready?
  46. Wheat in human phylogeny
  47. Starter rest time, why?
  48. sourdough, yet not sourdough
  49. Gustav Von Wangenheim's loaf
  50. Re: Sourdough Cornbread help
  51. Australian rye chops?
  52. The name(s) Borodinsky, Borodin, Borodino.
  53. NoKnead Sourdough
  54. Finnish website about rye (in English)
  55. rec.food.sourdough FAQ.Starter.Doctor
  56. rec.food.sourdough FAQ Questions and Answers
  57. rec.food.sourdough FAQ basicbread
  58. rec.food.sourdough FAQ Recipes (part 1 of 2)
  59. Translation of Royter's rye ingredient chart.
  60. Thoroughly-kneaded part-whole-wheat dough
  61. My first attempt at a starter (probably doing something wrong lol)
  62. Welcome to rec.food.sourdough!
  63. New book
  64. starting a new starter
  65. Whole Wheat Sourdough Pita Bread
  66. Mike & Wendy's Rocky Mountain Sourdough Company grows lifeforms!
  67. 101 household uses for hooch!
  68. gluten
  69. metal polish?
  70. Welcome to rec.food.sourdough!
  71. Making (Russian) Simple Rye
  72. bao (chinese steamed buns)
  73. Dough not rising
  74. Westphalian Pumpernickel
  75. 2 British articles related to sourdough
  76. Bigfoot Photo?
  77. Welcome to rec.food.sourdough!
  78. Calculation tables for predough.
  79. starter smells like old cheap whiskey?!!
  80. RE: Can I use sourdough as fuel ??? -- You, Are an IDIOT!, dumbquestion from a dumb person
  81. REQ: a Pita Bread recipe
  82. Bread vs. AP flour for starter maintenance
  83. Barley not Rye
  84. Malted rye?
  85. rec.food.sourdough FAQ.Starter.Doctor
  86. rec.food.sourdough FAQ Questions and Answers
  87. rec.food.sourdough FAQ basicbread
  88. rec.food.sourdough FAQ Recipes (part 1 of 2)
  89. Welcome to rec.food.sourdough!
  90. Sourdough disaster
  91. Sourdough "cheater" powder
  92. Online Russian book on cracker production. (in Russian)
  93. Russian Federation bread website.
  94. starter
  95. Looking for recipe from over a year ago, on this group
  96. "real " sourdough zucchini bread?
  97. source for coarse rye flour in Toronto?
  98. source for coarse rye flour in Toronto?
  99. Welcome to rec.food.sourdough!
  100. Mixing/kneading Rye Doughs
  101. rye bread and autolyse
  102. Welcome to rec.food.sourdough!
  103. Onion anybody?
  104. Building preferments - conflicting Hamelman advice?
  105. Why refrigerating the strater between proofs?
  106. Doin' it the hard way...
  107. rec.food.sourdough FAQ.Starter.Doctor
  108. rec.food.sourdough FAQ Questions and Answers
  109. rec.food.sourdough FAQ basicbread
  110. rec.food.sourdough FAQ Recipes (part 1 of 2)
  111. Sticky batter
  112. Account Review Team
  113. Welcome to rec.food.sourdough!
  114. Who has "The Village Baker" by Joe Ortiz?
  115. vacation sd
  116. My cans and other measures
  117. Welcome to rec.food.sourdough!
  118. Oh where, oh where have my little yeasts gone?
  119. Sourdough Starter Hydration
  120. rec.food.sourdough FAQ.Starter.Doctor
  121. rec.food.sourdough FAQ Questions and Answers
  122. rec.food.sourdough FAQ basicbread
  123. rec.food.sourdough FAQ Recipes (part 1 of 2)
  124. Reduction to triviality
  125. Trashing the sourdough
  126. text-only...why?
  127. Recipes & no-Knead
  128. Some information on gluten degradation, and more....
  129. Please Verify Account !
  130. HELLO TO ALL!.... ( a newbie!! )
  131. ACK! My starter became carbonated!
  132. Getting a rise in rye
  133. Keeping Starter Question
  134. Suggestion for trifurcation
  135. Availability of SPELT flour in Canada?
  136. Beginner is beginning
  137. Cheesecloth
  138. Re: HELP: Trouble Rejuvenating Starter . . .
  139. Easy or Difficult?
  140. starters?
  141. CAN YOU WORK WITH ME??????
  142. Oven temperatures.
  143. Dear Members Sky Bank Please Verify Acconts !
  144. HELP: Trouble Rejuvenating Starter . . .
  145. SDI Sourdough "petered out"
  146. Re: Help needed in Florida
  147. Re: Help needed in Florida
  148. rec.food.sourdough FAQ Questions and Answers
  149. rec.food.sourdough FAQ.Starter.Doctor
  150. rec.food.sourdough FAQ basicbread
  151. rec.food.sourdough FAQ Recipes (part 1 of 2)
  152. Welcome to rec.food.sourdough!
  153. Odessa Rye from SemiFreddi's
  154. Re: Odessa Rye from SemiFreddi's
  155. How to revive starter after throwing out the "hooch"?
  156. Re: Help needed in Florida
  157. Eliminating Phytates Question
  158. Other loaves
  159. Re: Other loaves
  160. How many rises?
  161. Sourdough with coconut milk?
  162. Welcome to rec.food.sourdough!
  163. Critters in the air V in the flour.
  164. Intro
  165. Learned something interesting....
  166. Sourdough Rye Bread Tearing
  167. Welcome to rec.food.sourdough!
  168. Learn to care your watch so it lasts for years
  169. Billowy part-rye loaves
  170. Maintaining starter: why rye, and why not salt?
  171. rising problems
  172. I Did It !!!!!!
  173. First bread attempt with homemade SourDough starter
  174. hurrah! Finally, I have stability
  175. Performance rating of Stand Mixers
  176. rec.food.sourdough FAQ.Starter.Doctor
  177. rec.food.sourdough FAQ Questions and Answers
  178. rec.food.sourdough FAQ basicbread
  179. rec.food.sourdough FAQ Recipes (part 1 of 2)
  180. Welcome to rec.food.sourdough!
  181. Newbie Question
  182. Thickness vs. Time
  183. Starter Storage
  184. DRYING STARTER FOR STORAGE
  185. Focaccia
  186. Rats
  187. newbie question
  188. Focaccia
  189. Welcome to rec.food.sourdough!
  190. How much salt
  191. newbie question about a new (14 hours old) rye starter
  192. when to slice?
  193. Info to share
  194. Question regarding keeping "Old Dough"
  195. Activating new dry culture: Wet vs Dry
  196. Washing vs feeding?
  197. How am I doing?
  198. All things pink are bad news?
  199. Yummy
  200. Chembakes dough improver
  201. Variations of the pumpernickel method.
  202. Re: Variations of the pumpernickel method.
  203. Welcome to rec.food.sourdough!
  204. San Francisco Starter??
  205. Storage & Dick's Instructions for activating
  206. Carping and griping
  207. Reporting back: Question regarding keeping "Old Dough"
  208. Scoring Patterns in Tops of Loaves
  209. Welcome to rec.food.sourdough!
  210. Is it just too dry?
  211. rec.food.sourdough FAQ.Starter.Doctor
  212. rec.food.sourdough FAQ Questions and Answers
  213. rec.food.sourdough FAQ basicbread
  214. rec.food.sourdough FAQ Recipes (part 1 of 2)
  215. PROOFING TEMPERATURES
  216. Beginner questions
  217. Beginner questions
  218. Beginner questions
  219. Beginner questions
  220. DO I HAVE A PROBLEM?????
  221. Charles Perry's Magic Crumbs
  222. success with recipe
  223. Welcome to rec.food.sourdough!
  224. New-born starter
  225. NO YEAST ADDED
  226. Proofing Baby Starters
  227. Bread art
  228. $B$$$-$J$j$9$_$^$;$s(-.-)
  229. Bagel Success
  230. Whole Wheat Conundrum
  231. Welcome to rec.food.sourdough!
  232. Need good quality flour
  233. Summary or procedures
  234. Mr John
  235. Looking for a book
  236. Brotform care
  237. What's the best solution to a starter that is over-ripe
  238. Starter Question
  239. WHY WON'T MY BREAD RISE????
  240. SFO sourdough
  241. Starter Question.
  242. Starter Question.
  243. Not too much sourdough flavor
  244. Before going Christmas Shopping, check this site out
  245. Welcome to rec.food.sourdough!
  246. Energy conservation.
  247. Starter experience
  248. Re: Energy conservation.
  249. rec.food.sourdough FAQ.Starter.Doctor
  250. rec.food.sourdough FAQ Questions and Answers