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Sticky:
Welcome to rec.food.sourdough! by
Darrell Greenwood
Archive-name: food/sourdough/welcome
Posting-Frequency: 5 days
Last-modified: 1998/02/20
URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html
We are pleased...
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Low carb wheat flour by
Nick Cramer
Anyone familiar with this?
http://www.tovaindustries.com/carbalose/page1.html
--
Nick. Support severely wounded and disabled Veterans and their...
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A Silly Sourdough Question by
Merryb
Hi all!
I usually don't post here, but I have a question. I have maintained a
great starter I began about 7 years ago. It's been in the fridge most
of the...
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Gluten flour by
Bakerdad
I was wondering if anyone had any experience adding vital wheat gluten
to bread flour to replicate high gluten flour for bagels pizza etc.
If so what ratio did...
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6/49: PRIZE NOTIFICATION LETTER! by
NOTIFICATION DEPARTMENT
Atten: User.
This is to inform you that your email address was randomly selected from our online Sweepstakes Promotion BRITISH NATIONAL LOTTERY6/49,
in the...
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28-04-2008 02:28 PM
by Sam 
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Reviving Sourdough Starters. by
Sergio
Last year, before graduating and moving away from Berkeley, I
collected two sourdough starters from bakeries that I loved and had
special significance for me...
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bean-and-tomato-soup by
Pinku
http://pinku-souprecipes.blogspot.com/2008/04/bean-and-tomato-soup.html
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25-04-2008 02:18 AM
by Pinku
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Nothing can be done by
Dick Adams[_4_]
This noosgroop has strangled itself in its own stoopidity.
I always knew it would happen.
Didn't I tell you it would?
--
Dicky
P.S. And it wasn't just the...
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FINAL NOTIFICATION by
onlinepromo3333@yahoo.es
FINAL NOTIFICATION
YOUR EMAIL ID HAS WON $1,500,000.00(ONE Million,
Five Hundred Thousand USD) in the first category
of our computer ballot email...
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A Good Sourdough Day by
Mike Romain
I am really pleased with my homemade sourdough starter that is now 8
months old. It has become nicely predictable so I can end up with the
type of bread I...
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just the liquid by
theopapin@gmail.com
I put 11 fl. ozs. of water in my 5 qt. KA mixer bowl. I added
5.3333333 ozs. of flour. Covered the bowl and rested 4 or 5 days.
Sludge! Smelly! Bad...
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15-04-2008 03:23 AM
by mstd
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What do you think....... by
Railfanner
I have this recipe for a loaf of sourdough bread and it has an odd
request. After the you let it raise the first time you press it out
and sprinkle a 1/4...
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Odd storage starter problem...? by
Kenneth
Howdy,
A few days ago, I took out a piece of one of my refrigerated
storage starters, added equal weights of flour and water,
put it aside at 80F, and left it...
( 1 2)
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What flour grain to feed a starter ? by
derbird@charter.net
I've been feeding my Carl's starter with King Arthur bread flour.
After a few learning experiences related to temperature, it's been
doing quite well and...
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Rookie mistake with Carl's starter by
derbird@charter.net
After last week's posting, my first ever sourdough loaf with Carl's
starter, I asked for advice about increasing the sour taste of a loaf.
The advice was to...
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Baguette or French Stick by
Mike Romain
I think I like the basic definition of baguette as a long thin loaf with
slashes and a crunchy crust. That works for me.
The wiki says it came with the idea...
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For those with a scientific bent by
graham[_1_]
Influence of geographical origin and flour type on the diversity of lactic
acid bacteria in traditional Belgian...
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refrigeration of starter by
Railfanner
I am relatively new to sourdough baking - we were in California for
holidays and I love the flavour of the bread. I bought some starter
powder - and it is...
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Fun with Carl's Starter by
derbird@charter.net
First, thanks to those folks who are promoting and preserving
sourdough starters !
I received a dried sample of Carl's 1847 Oregon Trail starter, and
revivied...
( 1 2)
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adobe/cob oven building by
atty
HI,
since both Mike and Lucy have mentioned they might attempt to build
adobe (or cob as we call it in UK) ovens I thought would be good if I
recorded some of...
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