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 thought I'd write about my latest adventure with San Francisco Sourdough. Yesterday about 1PM I mixed a couple of tablespoons of SF starter with enough...

G'day all; Okay, last week I got an envelope of starter from one of you all. I opened it, refreshed it a few times, and baked with it. Although I only got...

Someone just gave me a clay baker made by Romertopf exactly like the one pictured he http://www.romertopfonline.com/clay-bakers/01112/ This is not the...

Here's a recent experience with ACME's San Francisco Sourdough starter Ed Bechtel sent me. I took some sourdough goo to a friend's place near Orlando, and...

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...

white mold growing ontop of loaf of sourdough bread. Is it ok to eat?What is it?

Dicky P.S. to Will: I don't think orange peel (zest) is good in sourdough. Nor cinnamon, for instance. Nor chocolate chips. But I guess that ...

Hello, there are different bread spice-mixtures in the German-speaking part of Europe: Bavarian style bread spice contains coriander, caraway, fennel and...

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 just pulled the following from a browsed website: "If sucrose has been incorporated into the dough, it is immediately transformed by a yeast enzyme, the...

Hello Suitable for rather sweet toppings like marmalade/honey/jam etc BTW, for my "all purpose sourdough" (from rye bread to milk rolls) I feed it in the...

I've been reading this newsgroup for a while and googling for answers to questions about making bread. A little background, for the past year I've been making...

I'm just signed on to this group. I was in the group a few years ago but took an hiatus from bread baking and dropped off the lists I was on. I subscribe to...

Howdy, I used to keep my starters in the fridge at 100% hydration, but switched a few months ago to much lower hydration (as much flour as I can knead...

Hutchndi, Those are great looking loaves! I particularly like it when they bust out like that. Same thing would happen to me when the loaves needed a little...

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...

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

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

Just made some new loaves, got some new pics. I keep having this problem with cracks or blowouts at the bottom (bottom picture). I bake on thin cake pans on...

I just finished making bread based on Carl's starter, that has a sumptuous pepper flavor and rich orange color. In the making of the sponge and the dough, I...

I started some sourdough using fresh ground rye flour about a week ago. I used raisin water for the liquid. 50% hydration. Day 2 I fed it with freshly ground...

I am making a half of a recipe from a page on the internet (http://www.sourdoughhome.com/sfsd1.html) for a San Franciscan Sour Dough Bread. I have been...

Seems a curious and interesting fact for both above groups: traditionally russian so-called "improved" rye sourdough breads call for rye malt and rye flour...