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Dick Adams
 
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Default Sourdough Whole Wheat - receipe, equipment, and process


"williamwaller" > wrote in message =
news:mailman.60.1079372506.204.rec.food.sourdough@ mail.otherwhen.com...

> If you would point me to the links for appropriate posting etiquette


http://www.nyx.net/~dgreenw/newcomertips.html

http://www.nyx.net/~dgreenw/sourdoughfaqs.html

> Mike apparently has a good starter. The elusive flavor he seeks =

requires
longer dough fermentation.

That is consistent with the general belief. However, it seemed that he =
was
talking about a longer *sponge* fermentation. That would be consistent =
with
the general erroneous belief.

> He will learn more quickly if we show him the other dials to adjust.


You can lead a dial diddler to dials, but you can't make him diddle.

Usually, the newcomers (newbies) prefer to make sour bricks from
overdeveloped preferments. Typically they report that their bread is
just as they had hoped it would be, that their wife loves it, and that =
their
kids cannot get enough of it. That is why they are called nOObies. In
fact, in most cases, even the birds will not eat their stuff.

Every now and then, however, some one appears briefly on the scene=20
who figures out how to make credible bread, for instance:
http://www.cookingwithcrack.com/bread/sequence2/

There are a few others, but I can't find the links right now.

Carl's starter is at www.carlsfriends.org

--=20
Dick Adams
<firstname> dot <lastname>at bigfoot dot com
=20