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...

In the US, according to Hamelman, they are called "rye chops"; in Germany, they are sold as "Schrott". And in Australia? Is there such an animal (or...

http://rye.vtt.fi

"L, not -L" wrote in message ... I recently found this recipe and want to try it, but one...

Refreshingly different, yet the same... Bread made using sourdough culture, without any warm temp fermentation except to wake up small starter inoculation...

G'day all; I'm pretty sure that tortillas weren't invented less than a hundred years ago, and I'm pretty sure that they didn't start out being made with...

Just watched the 1922 silent film Nosferatu. Great flick. Gustov (as Harker, or Hutter), at dinner in Count Orlok's castle, cuts his finger while slicing a...

A little rosemary sometimes. Caraway seeds in part-rye. Pickles and condiments in/on sandwiches. Things are simpler in this part.

Last time, I finished with these words.... Put the roughly mixed dough into containers and let them sit 45 minutes. Then dump out the dough onto a work...

A quick question: what is the importance of letting a starter rest? I'd been struggling with getting an active starter, having tried every set of instructions...

PBS now is airing a 3-part series=20 http://www.pbs.org/gunsgermssteel/ based on Jared Diamond's book *Guns, Germs, and Steel*. Apparently a New Guinean...

*sigh* Of all the things I can't eat right now I miss bread the most - specifically I miss *my* bread. I've been an intuitive baker for years and haven't...

I am going to make my second attempt at sourdough rye bread. The last attempt was very good, but I made it without using altus. This time I would like to try...

The starter I mentioned previously in my other post has been going for 5 days now. It's extremely active, puffing to 2-3 times its size (I keep mixing it,...

Greetings to everyone. I have recently discovered the world of soudough baking, and would like to learn more about the pros, cons, and differences between...

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...

Some of the background of this note will be familiar to some readers of this note, but I'm including it because I'm sending this to several mailing...

Around here if the beans were soaked for 3 days they would either ferment or cook in the heat we are having. LOL I will pass on that. I learned to take some...

MR GREG MUTE Tel: 44 7040110804 FAX 44 8701206733 Dear Sir I AM MR GREG MUTE, THE MANAGER AND ACCOUNT OFFICER TO ONE REV. FR. CLAYTON REIDFIELD.THERE IS AN...

howdy all, been camping across America for the last month. finally got to set up my newsreader on the laptop to catch up on the group. i have a question in...

All this discussion of tortillas has got me wondering .... Has anyone got a Greek Pita Bread recipe using sourdough? Also, can a recipe be made, initial...

Hello. I'm new to the group. I've been baking sourdough products (bagels, pizza dough, bread, rolls, etc.) since January. It's just my hobby. I went out of...

This is really off topic, but maybe I can get some help here, or from some one, or from some one some one of you may=20 know who knows how things work. It has...

On Sunday, July 10, 2005, at 08:54 PM, Brian Mailman wrote: Will wrote: Just so everyone understands what happened here. Brian's ISP automatically...

We've been having a bit of a heatwave in the last week: indoor temperature above 27°C during the day, and fairly humid. My firm starter (50% hydration), which...

I found a Russian store and website which supplies books about bread during a visit to Moscow last month. The usual bookstores knew nothing, but a search of...