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...

Hi all, I've tried my first couple of loaves and the second came out much better, but I have a few questions. The recipes ususally call for, "1 cup of...

Hi all, I've tried my first couple of loaves and the second came out much better, but I have a few questions. The recipes ususally call for, "1 cup of...

Hi all, I've tried my first couple of loaves and the second came out much better, but I have a few questions. The recipes ususally call for, "1 cup of...

Hi all, I've tried my first couple of loaves and the second came out much better, but I have a few questions. The recipes ususally call for, "1 cup of...

It took me a long time to get a good sourdough starter and to figure out the porportions I wanted of rye, whote wheat and bread flour. So now a get a bread...

Archive-name: food/sourdough/recipes/part1 Posting-Frequency: 18 days Last-modified: 1997/09/11 URL:...

Archive-name: food/sourdough/basicbread Posting-Frequency: 18 days Last-modified: 1997/10/27 URL:...

Archive-name: food/sourdough/faq Posting-Frequency: 18 days Last-modified: 2003/02/09 URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html Subject: 1....

Archive-name: food/sourdough/starters Posting-Frequency: 18 days Last-modified: 2000/12/27 Version: 2.1 URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html 1...

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...

Is there a general rule about what scoring patterns work and what don't? My experience has lead me to believe that complicated patterns turn the loaf into a...

I recently went from a rye/bread flour mix to all bread flour in maintaining my existing starter. So far, it seems less active and smells maybe not quite as...

I joined this group to find out how to take care of my sourdough but I must admit that you have managed to take most of the fun out of the questions...

I had a lump of "Pâte Fermentée" or "Old Dough" as a sort of fake sourdough starter (using commercial yeast) and I wanted to convert it to true sourdough. The...

Me again... Wanted to tell y'all that I activated my Carl's starter a few weeks back ( from dry "gift" ) and followed advice to keep a small amount in fridge.....

Hi all, Does this starter have a really sharp smell to it??? I have Carls and Italian that smell pretty good but the SF has a really sharp almost turpentine...

I am fairly new to sourdough bread making but wanted to share a couple of items that I found that seem to be very practical for me (since we have a fairly...

My new rye starter (about 50/50 rye flour and water) is now about five days old and is beginning to produce LOTS of huge (sometimes up to 1/8 inch or bigger...

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...

On Wednesday, November 16, 2005, at 06:47 PM, Ron wrote: This could even lead to a pumpernickel method, with numerous variations. Has this been done...

I realize that authentic pumpernickel implies a baking period of 20-24 hours, in which the temperature starts at around 300 F. and falls to around 250 F.,...

Hi folks, I just finished a bake using Chembakes dough improver. Some 75% Rye and some S/d that was 30% whole wheat. Both hydrations were in the mid 70's. The...

One good thing at r.f.s. is the infrequent use of the term "yummy". Requoting thread histories goes on forever, though, as do, on the other hand, unreferenced...

I have cooked numerous loaves of bread now with my homegrown sourdough starter and Carl's starter. I try to push the limits with salt, since no recipe seems...

Can left-over "Old Dough"--you know, that fake sourdough starter made with commercial yeast about a day before it is needed--be saved, fed, and perpetuated in...