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Sourdough

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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

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Sticky: Welcome to rec.food.sourdough! by Darrell Greenwood 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...	28-06-2004 07:43 PM by Darrell Greenwood	0	523
Loaf Pans..... by HUTCHNDI Hello, all, I haven't bothered you all in a while, hope all is well. I have a question, as usual. I have been baking my bread without loaf pans and am quite...	16-04-2005 02:50 PM by Dick Adams	4	56
Welcome to rec.food.sourdough! by Darrell Greenwood 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...	15-04-2005 05:29 AM by Darrell Greenwood	0	12
OT (sort of) - dairy cultures by Wooly Is anyone out there (in the U.S.l) keeping a fil mjoelk or fresh vilii culture? Kefir? Wooly With a 36-hour sponge ripening... ( 1 2)	15-04-2005 04:56 AM by Roy	15	34
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Newbie Needs Advice on Over-Active Sourdough Starter! by Snowleopard I usually bake bread with poolish starters. I finally built up the courage to try to grow my own sourdough starter using advice from Mike Avery's web site -... ( 1 2)	13-04-2005 08:12 PM by Roy	18	74
chops-meal-crushed-flour by Joschi K. Being German I have some problems understanding the terminology of grain in Jeffrey Hamelman`s book (which I love) Can someone explain to me the milling grade...	10-04-2005 04:48 PM by Will	12	28
chops-meal-crushed-flour by Joschi K. Being German I have some problems understanding the terminology of grain in Jeffrey Hamelman`s book (which I love) Can someone explain to me the milling grade...	09-04-2005 02:04 PM by Joschi K.	0	12
chops-meal-crushed-flour by Joschi K. Being German I have csome problems understanding the terminology og grain in Jeffrey Hamelman`s book (which I love) Can someone explain to me the milling...	09-04-2005 02:01 PM by Joschi K.	0	24
Welcome to rec.food.sourdough! by Darrell Greenwood 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...	09-04-2005 05:33 AM by Darrell Greenwood	0	21
Welcome to rec.food.sourdough! by Darrell Greenwood 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...	09-04-2005 05:33 AM by Darrell Greenwood	0	17
OT (sort of) - dairy cultures by Wooly Is anyone out there (in the U.S.l) keeping a fil mjoelk or fresh vilii culture? Kefir? Wooly With a 36-hour sponge ripening...	09-04-2005 03:50 AM by Wooly	0	12
Newbie Success Story by DaveCoffey I have been trying to create a sourdough starter for years with absolutely zero success. I logged on and got some information from this website and took the...	08-04-2005 10:03 PM by DaveCoffey	0	25
Newbie Success Story by DaveCoffey I have been trying to create a sourdough starter for years with absolutely zero success. I logged on and got some information from this website and took the...	08-04-2005 10:03 PM by DaveCoffey	0	16
Retard question by Gary Woods The dough, not me. Though, come to think of it.... At any rate, I've been making Poilane bread exactly according to the recipe, which calls for refrigerating... ( 1 2)	08-04-2005 03:20 PM by Dick Adams	19	53
Newbie Needs Advice on Over-Active Sourdough Starter! by Snowleopard I usually bake bread with poolish starters. I finally built up the courage to try to grow my own sourdough starter using advice from Mike Avery's web site -...	08-04-2005 01:10 AM by Snowleopard	0	14
5-grain-bread by Ulrike Westphal I found some forgotten millet and barley in my kitchen-cabinet, I used it in the following recipe: -==== REZKONV-Recipe - RezkonvSuite v0.98 Title:...	07-04-2005 07:15 PM by Ulrike Westphal	0	19
Retard question by Gary Woods The dough, not me. Though, come to think of it.... At any rate, I've been making Poilane bread exactly according to the recipe, which calls for refrigerating...	07-04-2005 04:36 PM by Gary Woods	0	22
Retard question by Gary Woods The dough, not me. Though, come to think of it.... At any rate, I've been making Poilane bread exactly according to the recipe, which calls for refrigerating...	07-04-2005 04:36 PM by Gary Woods	0	11
KA grain mill attachment by Joschi Hi NG Do any of you have experience with the grain mill attachment for Kitchenaid? Joschi	05-04-2005 03:36 PM by Will	4	28
KA grain mill attachment by Joschi Hi NG Do any of you have experience with the grain mill attachment for Kitchenaid? Joschi	05-04-2005 08:57 AM by Joschi	0	27
Welcome to rec.food.sourdough! by Darrell Greenwood 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...	04-04-2005 05:22 AM by Darrell Greenwood	0	17
Malt in Sourdough by Gonorio Dineri I recently read a formula for making malt at home, and then kneading in a teaspoon of it per bread loaf. The author stated that adding more than a teaspoon... ( 1 2 3)	04-04-2005 03:29 AM by Dusty	34	62
Gluten Free Sourdough ? by TG A challenge. My daughter loves sourdough bread, but has become allergic to wheat, gluten,and dairy. Oops. Any suggestions on starter and bread recipes...	03-04-2005 03:29 AM by TG	0	11
Another experiment by Repeating Rifle I had posted previously on how I was using all of my starter except for what stuck to the container and how I was using those remains for my next batch of... ( 1 2 3 4)	01-04-2005 10:33 PM by Repeating Rifle	48	101

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