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 seems like there are a few here who are into the chemistry side of what is in a starter, and it occurred to me to wonder... Just what is happening when you...

This is an attempt to pour oil on troubled waters; I hope it succeeds. Debates on the merits of the 3-Stage Detmold process surface periodically on the...

So it would seem that every time I go and read the FAQ posted for this Usenet Newsgroup, rec.food.sourdough, I manage to find parts that are just plain wrong...

I have been making sourdough for a couple of months. I have tried various methods but generally I use a water and flour (only) starter and a bread machine as...

I started a starter from a recipe I found on the Internet yesterday. The recipe was one cup flour - one cup water. I fed it this morning and it is already...

In a message dated 12/11/07 14:28:53, writes: wrote in message ...

In a message dated 12/09/07 14:18:23, writes: Carbon tetrachloride, in very small amount, could be used to fumigate the flour (or...

After baking (my version of) rye bread successfully for the past 18 months, I have now reached the point at which I stand an even chance of making an edible...

I'm want to make a pumpkin pie. I grind my own whole wheat flour and wondered if I used my sourdough starter, if it might be a bit lighter because I'd...

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In a message dated 12/05/07 11:43:51, writes: Isn't that the point - maintaining a healthy starter? BTW, this morning at 6 AM I...

In a message dated 12/06/07 10:13:20, writes: How do you all store your flours? In the original bags. I keep the whole wheat...

I've made several batches of this recipe now, and have been uniformly pleased with the results. In particular, I have Jim (TG) to thank, as he's the one who...

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I have tried friend's KA Pro 600 mixer with my usual dough recipe: 400 g water 600 g starter (1:1 water and whole rye flour) 100 g wheat bran 450 g whole hard...

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With the gracious help of others who post in this group I have been working on my ciabatta for a couple of months, trying to get to a point where I can...

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hello, i'm opening a SD bakery and would like to get people's thoughts on the use of a commercial pizza oven for the baking of loaves, for steam perhaps using...

A few weeks ago someone who lives in British Columbia was looking for an economical source for a Kitchen Aid mixer in Washington. I no longer have the post...

Hello all. It's been stated here on many occasions that S cerevisiae will not grow in the presence of lactobacilli or in other words won't survive in a...