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 everyone really busy and therefor not posting or is my program messed up again? Ellen

Wow.. it's great to find this resource, albeit a bit late for my first starter batch. I can defintely see there is a fairly large learning curve in advancing...

i have a question regarding adding salt. in one recipe i tried (and liked) it mentioned that if using kosher salt, or other iodine free salt, to add more...

From all the reading I have done, slashing seems to be *nearly* mandatory for sourdough recipes. I've read some reasons for this, but it seems they would all...

forgot to ask the dough kneading question. if a recepie says "add enough flour to keep dough on hook", is it reffering to the same term as "add flour until...

i have a question regarding adding salt. in one recipe i tried (and liked) it mentioned that if using kosher salt, or other iodine free salt, to add more...

i have a question regarding adding salt. in one recipe i tried (and liked) it mentioned that if using kosher salt, or other iodine free salt, to add more...

I've started adding some flavouring ingredients to my sourdough loaves: chili, parmesan or blue cheese, walnuts, garlic ... (not all at once). Results have...

http://www.prettycolors.com/bread%5Fculture/humperdickel/index.html Pumpernickel Police take notice! (It seems that higher temperature incubation of the...

well I'm not exactly sure that posting a link will work but here goes nothing: http://www.innovative-applications.com/images/loaf_20050301.jpg I'm not...

i've been making some baguettes using a poolish and daniel leader's recipe. I'm having trouble with the scoring. My cuts never seem to open up smoothly and...

http://www.prettycolors.com/bread%5Fculture/humperdickel/index.html Pumpernickel Police take notice! (It seems that higher temperature incubation of the...

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 made my typical "Schwarzbrot": The pics are shown...

Since I am not the proud owner of a gas oven (with a pilot light) that would hold sourdough starters at desired temperatures, I am finding it a challenge to...

is there anyone in the nyc area that knows about a commerical kitchen for part time rental?

On 2/27/05 12:01 PM, "Kenneth" wrote: The whole issue is temperature and time control. snip: solid advice on how to...

i need some help (not relating to writing style), on the subject of slashing. i have seen people indicate slashing right after shaping, before the final rise,...

Does anyone have suggestions for where to get a variety of grains online? My local markets carry some grains but I can't find any rye meal to try Ulrike's...

On 2/26/05 10:03 AM, "Dick Adams" wrote: "dan w" wrote in message ...

I have belatedly discovered and studied the updated version of the Sourdough FAQ. It has very informative answers to virtually all the individual questions on...

Hi, Following several failed attempts at catching my own starter---the self-caught starters were plenty strong yeast-wise but were lacking in the area of...

Hello people. I found a recipe for scotch oatmeal bread in a book by Bernard Clayton. Its a bit different than the oatmeal bread recipe I have been using, the...

found some in a two pound sack at the local hoi polloi store in town. It didn't have the amount of protein per/gram that the others had listed, so I could not...

and he discusses Renville Duram wheat. Does anyone know of a source for this? Is it commercially available? thanks in advance, gw