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...

It would make MY days more pleasant reading things on this site if the two children would quit quibbling. I was under the impression, when I joined this list,...

I want to say thanks to all of the knowledgeable people here at r.f.s. I've been lurking and learning for awhile now and this week, got down to the task. I...

PS. you can say anything you want about someone as long as you conclude with the words *bless their heart* Or, so long as you're from the South, if you...

Roy Basan posted a link a couple of years ago. It was a technical paper covering the different microbial populations in a number of flour sources along...

As part of a virtual help session to assist a fellow who'd had trouble starting up his own starter, I've been starting up some starters on my own. As a lark, I...

Jeff, I got news for you. There's this new thing called Google. They have groups. RFS is one. You can log in anytime, in fact you don't even have to...

Jim, Of course it's a judgement. The group had been nothing but flamewars for the previous week or two. Provocative? It certainly didn't seem to be all that...

Samartha wrote: As example, two starters, one self-grown, the other grown from a German Sourdough bread "package" - had all the ingredients, flour, a...

After 3 experiments to make a Pumpernickel-type bread with readily-available local ingredients, I have arrived at a loaf that has the smell, flavour and...

Howdy, I often bake my Poilâne loaves, and love 'em. Over the years, I have noticed very significant changes in the loaves over the course of a few days:...

I read most sourdough recipes almost in shock from all the buzzwords. I realize that perhaps most folks around here are used to those buzzwords and enjoy using...

Jeff Miller wrote: I humbly suggest that, to more accurately reflect its content, we change the name of this group to rec.food.sourdough-flame That is...

I humbly suggest that, to more accurately reflect its content, we change the name of this group to rec.food.sourdough-flame -- Jeff Miller

Hi all, I've been using Carl's starter here in Ireland very happily for almost a year... However, although I'm still making OK bread, I've noticed the...

I dropped out of sourdough bread making several years ago and no longer have any starter. I had a start from a Carl person who kindly sent me some powder...

Hi All, I have three questions that I would appreciate comments on, especially ideas, alternatives, and tips and tricks. I'm a newbie breadmaker, have read...

Hi guys, I bought a packet of Goldrush sourdough starter a few days ago and followed the directions for getting it ready. Got sour smell after 24 hours and...

Good starter Carl. Every few years I take a pinch of one of the several Carl's baggies I've collected and make a working starter. For a few batches is's...

I'm in Indiana, I put a bowl of water and flour (50/50) with a bit of sugar outside in my sun room with a piece of screen over the bowl. I left it for 3...

Hi, I have been trying to get as 'rustic' as possible crumb structure in white sourdough bread for a number of years i.e. characteristic large bubbles mixed...

A nice recipe for tea scones is available at: http://www.snaptheroom.com/People/Tea%20Scones.PDF (~1.5 MB; a colour PDF file) Mr. Free...

Once you start making your own pizza, your life will never be the same. Each time you make pizza, you will create magic. You will never truly know this,...

I have a SF type starter growing in whole wheat that I think has a very wonderful character. I am more than a little concerned that it might go bad in the...

Years ago my mother-in-law bought me a sunset magazine sourdough cookbook. My son could gobble them up much faster than I could make them. Then 2 he recycled...

I presently use an old wooden cutting board for working my dough. The board while large is not truly large enough and I often have spillage over the edges. ...