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...

Hi, I am new to sourdough, and I just received my Carl's starter in the mail. Before I ask my question, I'd like to thank the Friends of Carl for their...

Has anyone seen this on their grocery shelves lately? Have they gone out of business? If you know where I could purchase it could you please post here...

Hi Samartha (and others) On your site, you have "Leftover Pumpernickel bread" as one of your pumpernickel ingredients. I have known of that process, that is,...

Greetings, Fairly recently there were some postings about grain grinders and I have since purchased a Country Living Mill and wanted to post...

This morning, so as to save time and not overheat the kitchen with the usual 1 hour preheat, I used the cloche. As soon as the oven got to 500F, I put the loaf...

Excuse me for X posting, but I wanted to let as many of my friends as possible know the situation with this company. I purchased ERD last year and from the...

After the many helpful suggestions I received when I last posted, I am happy to report some real success. I'd thought I'd share my most recent experience in...

From time to time it has been suggested to consider quite carefully the advisability of replying to posters who: o do not give information sufficient for...

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 enabled an kill filter on the troll, "Bob" My unread posts dropped from 57 to 43 as a result. Now if people would only stop replying...

We'd like your help. The ChineseFoodDIY.com web site has just been redesigned. We have just updated it to include some great new tips and it now has an...

I wonder how many people on this forum have read that book. If you had read it, you would not be paying any attention to people like Samartha who like to make...

As I mentioned in another thread, I was able to get a rye flour starter to begin fermentation in a closed container using the recipe on the Samartha website. I...

I'm still new to this whole sourdough thing, and was reading at sourdoughhome.com about what to do with the extra starter. I kind of feel awkward about dumping...

"Don Hellen" wrote in message ... Is there any reason I couldn't use the "Friends...

Hello all Another new one here, well old new anyway, lol. I'm just getting back into sourdough baking, did it years ago for a while. I have been using the...

Greetings, After quite a bit of reading around, I have yet to find a full explanation of why so many sourdough recipes do not call for degassing the initial...

Dick Adams wrote: "Bob" wrote in message ... Yes, actually ("Bob" makes authentic...

I just returned from the Ukraine a couple of weeks ago and one local bread I tasted was awesome! I was at one old grandma's house in a village near Brusilov...

I'm new to the whole sourdough thing, but today I noticed I can actually HEAR my starter bubbling. I mean you can really hear it "popping". I'm assuming that's...

This was my 2nd attempt at making Sourdough. I again used the following recipe: Ingredients for two loaves: 1/4 cup starter 1 cup Whole wheat flour 5 1/2...

On Mon, 13 Oct 2003 11:07:38 -0400, EJM wrote: Bob, I'll give you the benefit of the doubt and assume that you are serious about trying...

I would like to make a loaf of sourdough bread with sun dried tomato and basil. How would you add it in? And do you think it would have a negative effect...

I'm new to the newsgroup, but I have read and consulted the FAQs many times in the past. I'm an amateur with a pragmatic approach but idealistic goals. I have...

I bought a boule of sourdough at the grocery that was labelled: "Goldminer California Sourdough" "Baked Fresh Daily" They give a...