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...

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...

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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...

Hello World, Checking to see if newsgroup is up. Joe

Has there been anything in terms of laboratory research about whether a sourdough starter, when moved to a different locale, eventually becomes dominated by...

In 40 to 50 fl. oz. transparent container: 2 fl. oz. water (60 ml), glob of active SD culture (~1/2 tsp), use chopstick, mix enough AP flour* for stiff...

As the header says, I am interested in playing around with some sourdough and chocolate. Our son doesn't like 'cake' texture, but loves chocolate, my wife,...

Greetings Sourdough Gods! My name is Bill and I've been lurking around your group for the past several weeks and feel it's time to at least introduce myself. ...

I appreciate everybodys response to my sourdough post. I am new at this and am trying to learn as much as possible. I have a starter going now consisting of...

Does anybody have any recommendations on a good digital kitchen scale that is not terribly expensive?

http://indianmenus.blogspot.com

1. Is there a formula for translating mixing times to an approximate equivalent of hand-kneading time? I've been trying to follow Hamelman's recipies to the...

Well here it is, actually got around to my experiment: http://picasaweb.google.com/stbuzby/StarterComparison Fed both my "new" and "old" starters on the same...

Kenneth has kindly given me a dried Poilane sourdough starter to get me going and I was wondering... is there a recommended method of setting some starter...