- Re: Corn for grinding?
- Re: Speeding up the process of getting the starter ready
- Join my email support group for gourmet dieters
- U-organism propagation
- Re: Reliable baking stone for home use
- Re: Reliable baking stone for home use
- Re: Reliable baking stone for home use
- Re: Recommended baking website
- Welcome to rec.food.sourdough!
- NEW PERSON ALERT ( :- o )
- green spots
- Polish rye
- Polish rye
- thermometers
- Re: Reliable baking stone for home use
- Re: New Starter Odor
- Re: Thick, hard crust, is it really a good thing?
- Rising??
- Chewy French Baguette
- Welcome to rec.food.sourdough!
- Chewy French Baguette
- Sourdough biscuits
- Re: Where to buy wheat in bulk?
- Re: Can I use sourdough dough to bake pies?
- reconstituting mailed starter
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Welcome to rec.food.sourdough!
- the punch down (or lack thereof)
- Re: Need help making a hard crust.
- Sourdough lives!
- When to fridge the starter?
- Re: Help with dead liquid starter needed!
- Welcome to rec.food.sourdough!
- First Tasty Flop :-)
- newbie question
- Ol' BBQ Bob Does Authentic Genuine Sourdough Starter
- Reluctant Sourdough Starter
- Relationship of kneading to crumb profile.
- first try at rye sourdough
- Re: Friends of Carl Starter and Liquid Starter
- Re: Samartha's Web Site
- Another Newbie Needs Some Help
- Welcome to rec.food.sourdough!
- Twenty Four Hour Sourdough
- Whole-grain starter
- Round Two: Robert vs. SourDough Bread
- Add in's
- Selective replying
- noisy starter?
- Cloche SD - Photos
- Russian starter
- trolliing in r.f.s - was: Reluctant Sourdough Starter
- Newbe wheat bread question
- What Do You Do With Extra Starter?
- Ed Wood's "Classic Sourdough"
- The Troll
- kneading 100% rye dough?
- Natural Starter Experiment
- San Francisco Sourdough starter
- Starter smells like paint thinners
- "Another Newbie" has First Success
- Feedback on Recipe Site
- Welcome to rec.food.sourdough!
- pendleton mills power flour
- Samartha - Using old bread...?
- Re: Mixing machine advice
- Wen Software Easy Recipe Deluxe
- Stone vs Pan on Stone
- another newbie question
- Update on grinding wheat (and corn)
- rye bread with malt?
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Creating a Sourdough Starter...
- Mixer question
- How to Lose Weight Effortlessly - Part 1: Deal with Stress
- Storing kneaded dough? ? ?
- fungus on my bread
- Sourdough Pretzels
- Welcome to rec.food.sourdough!
- "Pain au Levain Production" article by Lallemand
- stinky starter
- too chewy
- --- Useful Tools in Chinese Cooking ---
- First Wheat Production
- Peppery-Hot Pork Slices
- Detmold 3-stage Starter table for dummies
- Welcome to rec.food.sourdough!
- Re: Anyone tried the starter that I sent them?
- The forgotten path
- Re: Making cheese?
- Re: OT: Making cheese?
- Bake a better (all rye) doorstop: pictures
- Chowder
- Re: Chowder
- Handbook of Dough Fermentations
- Samartha: Punpernickel #2 report...
- Freezing sourdough
- Help with Rise and Proofing
- That Extra Starter
- Ping: Dick - Baking from cold
- Cast iron loaf pans
- More Bread Pics
- Making a starter useing fruit
- Looking for Culture in the SF Bay Area
- Welcome to rec.food.sourdough!
- Slack Dough Baking
- "Sooner Dogs" and other trivia
- Dick Adams' bread
- Feeding Starter
- Top 10 dirtiest fast-food restaurants ranked. Think twice before going out for food next time!
- HELP - Rejuvenating starters
- How to cook chicken better? - 6 Chicken Recipes
- sourdough base
- German Sourdough Rye - question
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- pda sourdough app
- Welcome to rec.food.sourdough!
- "Crock-pot pumpernickel"
- Crusts keep cracking
- Seattle serving sushi on top of naked woman
- I think I finally figured it out! **PICTURES**
- The Biology of . . . Sourdough -- San Fran's Mighty Microbes
- Startin' the starter
- OT Kimchi
- Sourdough Rye Bread is NOT sour - help
- Welcome to rec.food.sourdough!
- Sharing new technique . . .
- Digitizing sourdough
- SD Pain de Mie...
- Old Starter Might Be OK
- Thanksgiving
- New to sourdough with a couple of questions
- sourdough in microwave oven
- How to dispose of unused starter?
- King Arthur on Measuring Flour
- Loaves need better slashing. (Photos)
- Slashing
- Stale flour and other questions
- Kneading and adding flour
- Welcome to rec.food.sourdough!
- I woke up with yeast this morning!
- Bread With Holes
- spiral mixers
- pizza stone
- sourdough starter has seperated.
- What do I do with this?
- "Baking" Bread in a Microwave?
- Pre-Ferment?
- using a "chef"
- Baking sourdough bread
- Beef with Red Onions
- Re.What od I do with this?
- BBQ-Bob's Sourdough Bread
- SDi starters and activation temps
- The Metropolitan Bakery Cookbook
- Whole grain SD
- looking for a good starter
- loaf just does not rise.
- Want recipe for hard Italian rolls
- THE KEY IS "ALGODEC" ... Insiders Group ..
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Welcome to rec.food.sourdough!
- Gluten dissolving culture....
- Who says 1857 Oregon Trail doesn't get sour?
- caring for starter
- Crust is too hard
- good starter
- Welcome to rec.food.sourdough!
- Mixer
- Wok Bread
- Steam Technique
- GREETINGS
- Question about Canadian bread flour (Mostly off-topic)
- Re: Christmas (or any holiday of your choice) cheer
- Welcome to rec.food.sourdough!
- SHAPE2BAKE/SILPAT
- Metal and Yeast
- White vs. whole grain
- Hasta La Vista, MF
- Using rye
- Pumpernickel (without tears...)
- Re Metal & Yeast - Thank you! Now... another Q!
- Saffron Pasta ( The Best)
- PARTY PARTY PARTY PARTY PARTY
- Sourdough Cycle?
- Welcome to rec.food.sourdough!
- Oven Spring
- Polish sour rye in bread machine
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- Nancy Silverton's starter
- A whole new thing: cracking crust during cooling
- Lalvain du Jour Starters from King Arthur
- Apollonia Poilâne -- Rising to the Occasion
- Hooch
- Salt ?
- Got it!
- Does wheat pumpernickel exist?
- Starter in Freezer
- Ebay Reusable Parchment & Shape2Bake
- Whole Wheat Starter
- Re: High production pretzel equipment
- Bacardi Rum Mirror
- Whole Wheat Starter
- Whole Wheat starter worked fine, but..........
- Welcome to rec.food.sourdough!
- long-term storage of starter
- Beginners luck?
- Air trapped under top crust?
- Welcome to rec.food.sourdough!
- The pressure cooker set-up
- Sourdough starter dying
- Got some spring
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- HELP: Need Sourdough Starter w/Get-up & Go
- Cocodrillo Soudough Day 1
- Russian song about rye (Oy, ty rozh')
- Steam vs No Steam
- random newbie questions...
- Another Newbie's Questions
- Rye Starter
- Welcome to rec.food.sourdough!
- boil to de-chlorinate
- food
- big holes in crumb
- to cover or not to cover
- Pure culture strains
- New Starter and Flour Quality
- Great news for SD Breadmaschiners -- or maybe not ...
- Welcome to rec.food.sourdough!
- anyone know approximately how long
- Welcome to rec.food.sourdough!
- Re: Not sour enough...
- rec.food.sourdough FAQ.Starter.Doctor
- rec.food.sourdough FAQ basicbread
- New Starter Darrell Greenwood
- Even the dull and the ignorant have their story.
- The Oriental Cookbook
- Fluffy and sour?
- Another cheap digital scale
- Where to by grain ...
- Bread flattens during rising
- Welcome to rec.food.sourdough!
- Friday Photos
- Found this usefull