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...

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...

Designer Fendi Pleated Bag - Khaki 5358 KHAKI Handbags, Replica, Fake Our Fendi Pleated Bag - Khaki 5358 KHAKI is a vibrant mix of style and pleasure,...

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...

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...

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...

A Chinese equivalent of Russian zavarka and German Bruehstueck exists! See http://wlteef.blogspot.com/2008/03/65c.html. However, the final use means that only...

Simply Sicilian: Sicilian/Italian Cooking Made Easy is filled with mouth-watering recipes, many of which originated in cramped kitchens by cooks from the...

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...

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...

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...

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...

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...

Influence of geographical origin and flour type on the diversity of lactic acid bacteria in traditional Belgian...

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...

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...

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...

ëÎÉÇÕ óÁÒÙÞÅ×Á--ôÅÈÎÏÌÏÇÉÑ É ÂÉÏÈÉÍÉÑ ÒÖÁÎÏÇÏ ÈÌÅÂÁ ÍÏÖÎÏ...

Hello. I made a few videos yesterday and I though some of you might like to watch them! here we go: http://www.youtube.com/user/mynameisviince

I have a nice starter and I was wondering how do I make any of my basic bread recipes sourdough? Do I just sub out some flour and water and add the starter or...

Hello all. (I do not at any point want to discourage anyone from using either cups or scales simply that we use them for the right reasons. Knowledge is...

Everyone wanted Carol Field's croccodrillo again. After a year or so without it, and returning to it last week, I remember why I used to make it so often. I...

let's talk about ciabatta. My crumb is never as open as i'd like it to be. My gluten development seems to be fine, i build up the dough through multiple folds,...

I repost this link (self-servingly) on occassion. http://dangermencooking.blogspot.com/2004_10_01_archive.html#109589415678466740

I've been maintaining my starter for a few weeks now, and I think my bread tastes pretty good. It has a sour but pleasant taste, a bit of tang (not the...