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...

Thank you for the responses to my query about rust on the lid of my sourdough container...it seems to be agreed that it is probably not cause for concern, and...

What is the secret in getting a hard crust?

So for the last few months I've been making sourdough with Carl's starter. It is, as far as I can tell, an exceedingly well-behaved starter... the only trouble...

I just wanted to thank the nice people on these usenet news boards for the overwhelming response I received from so many of you as a result of my invitation...

Hi, I'd like to invite you to join my new family forum The Tea Room http://thetearoom.hosted-forum.com There are topics for anything related to gardening,...

First off, thanks to all the supporters of SD culture (pun intended...) I just started baking bread in December, and have embraced the SD ethic. If there's a...

Thanks for all your help with the starter. I am happy with the starter now. Great taste, good first rise, but not so good second rise after shaping. I am...

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...

Today I experimented and came up with a excellent tasting white whole wheat - Irish Oatmeal Sourdough bread. The ingredients a 2 cups of Carl's starter...

I was reading some of the posts here, and thought I will say hi. I live in the SF bay area, and I bake bread for the past 30 years (with yeast)... I never...

I am currently looking for a sourdough culture that does well with whole wheat. I use Carl's, it works but I think the taste is a little bland with whole...

This is a run-of-the-mill success story. I've been refreshing my starter daily by roughly double for about a week. I started with about a teaspoon or so, and...

I've recently started making bread using a SF style starter I purchased via mail order. It started out quite active. And I thought I had been being pretty...

My great aunt was very German in her household. Her mother immigrated to the US just before she was born. I'm telling this part, because I am trying to track...

I saw some mills selling "patent flour".. Does anyone have experience with such...

Well y'all I'm backkkkkkkkk.... I ordered some of that Bahrain culture and have been working on it for four days now.. in the beginning it looked like it was...

I received my grandmother's sourdough starter upon her death...it was stored in an old glass mayonaise jar with a metal lid. I hadn't used it in a while, and...

I currently use "Carl's Sourdough Culture" and would like to try a new/different culture. Since nearly all my baking is with whole wheat I am considering...

I just received my packet of Bahrain culture but before I activated it I went to Fisherman's Wharf and they had the San Francisco culture at some trinket shop,...

I've been reading some of the recent posts with interest, but what's still not clear to me is how much starter peopler are using in their dough. If I have a...

There is a correlation. read on... disclaimer: this is a hypothesis, and I am trying to flush it out.. early in my carrier (30 years ago) I was working as a...

I think I read somewhere that some people use the fridge to slow down the process or possibly increase the sourness??? For those of you who have successfully...

Well I used the Bahrain culture in this recipe that turned out sooooo good last time and it turned out great too !!! Crust fantastic, inside soft & fluffy ,...

Thanks to all ofr the advice following my last post. Armed with new info and eager for the challenge of making an edible loaf of SD, I started again last...

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