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...

Hello everybody. Back again. Well, here is the thing. I stopped making my bread for a while, turns out my wife has some food allergie issues, and seeing as...

rabbits77 wrote: I am new to sourdough bread making and have just initiated some starter. My directions say to cover loosely for the first day that it is...

is it true that yeasts have trouble getting going when you make a sponge in a metal bowl? I've noticed this occasionally in making straight-dough breads, that...

Uphill against the tide here, these days I spend minimum time and energy doing irrationally complicated stuff, particularly when it comes to bread making. My...

I was wondering if anyone has tried Kenneth's infamous poilane recipe with "high extraction flour" like the original? The bakery site says they use 85%...

hi Alexandr, At our Store, we specialize in the sales of brand-name quality, luxury replicas at some of the lowest prices possible. With our selection of over...

Our local supermarkets seem to carry only dark rye, and only in the 2.5 Kg (~ 5 lb.) size. At the rate I use it, this could last me ~ 6 months. Should I be...

as far as crumb structure, what is the difference between baking on a professional hearth with steam and baking in a home oven with a baking stone?

as far as loaf volume and crumb structure, what is the difference between baking on a professional hearth with steam and baking in a home oven with...

Well, both the dried starter I put in the freezer and the one on the counter packed in pieces in zip lock bags on May 26th of this year are flat out dead. ...

Just came across a rather novel (to me) idea -- starting a starter in the refrigerator. This is as opposed to starting it at room temperature, and only once...

I made sourdough Hallah or egg bread today. It turned out really good! I made a large loaf and some hamburger buns for a late dinner...

Hi everyone. I have a question. I have made my own staters before with rye flour. It isn't that hard but it's a time consuming process and I usually don't...

Hello everyone! So it looks like I've finally got something going on in my new rye flour starter. It took a few more days, but now the starter is beginning...

Once I got my SD rye starter to wake up from the fridge which took a 'long' time due to the weather, 30 C one day to 10 C the next, I then decided to bake a...

Well my wife and I were out camping for 10 days in the deep Canadian Bush and enjoyed homemade bread and rolls and sweets made in my little Coleman oven...

So my starter has been putting off these really acetone-like odors (kinda reminds me of rotting bananas) and now I have come to find some sort of FLYING...

In a message dated 09/14/07 15:40:11, writes: So my starter has been putting off these really acetone-like odors (kinda reminds...

No problem. Works like a charm. -- Dicky http://home.att.net/~carlsfriends/dickpics/starter.html

I've used honey for a long time (interchangeably with molasses, depending on the bread). but I'm about to move in with a strict vegan, and although I'm not...

Is there a recipe out there that resembles or at least comes close to the rye bread they make at the Open Window Bakery in Toronto? I remember the bread being...

G'day all; Have any of you reading here ever had "Gassenhauer Brot"? I fell in love with it on my last trip to Germany, and am working on creating it from...

If you are, plz drop me a note off-list if you can... Dusty -- Everett, Wa.

Jonathan K. who posts here occasionally but mostly writes at "wholegrain baking", a yahoo group, posted this link at wholegrain baking this morning. It's worth...

I do not bake bread over the summer and all my starters were the worse for wear (read that as covered with mold), so I decided to start afresh. I had Carl's...