Any interest in a webpage
 

Hi group,

I've read this group off and on (more off) for several years. I havent been
reading it for at least a year, so i thought i'd ask before i did this.

i used to be a professional chef... still cook and bake some at home and i
make a pretty good sourdough bread. thinking of all the trouble i had
finding good information when i started, i was thinking of making a webpage
that has very clear pictures and information on how to bake a loaf of
sourdough bread starting with making a chef through the finished loaf. i'd
probably do it on a scaled down (1000g) version of the traditional 3 leavain
pain de campaigne.

quesion is: does something like this already exist so my time would be
wasted doing this? is there any interest or need in a page like this?

this would be a free page of course, but would probably mean me taking 20+
pictures and writing it up... don't want to do it if i'd be duplicating
someone else's efforts.

lemme know what you think,
adam

"TradinDude" > wrote in message =
link.net...

> i was thinking of making a webpage that has very clear pictures=20
> and information on how to bake a loaf of sourdough bread ...
> quesion is: does something like this already exist so my time would =
be=20
> wasted doing this? is there any interest or need in a page like this?

i think i seen some kinda pages like that already dude.

> ... this would be a free page of course, but would probably mean me=20
> taking 20+ pictures and writing it up... don't want to do it if i'd be =

> duplicating someone else's efforts.

why bust your buns doing stuff for nothing? anyway, taking clear =
pictures
can be a big pain in the butt and after that it is real hard to get them =
up on=20
web pages. for serious web presentations you might need to find your=20
caps key, so why not concentrate on that for now?

Hi Adam,

there are several pages. I think the best page should contain only links
to all the existing pages ;-)

One Example is:

http://samartha.net/SD/procedures/DM3/index.html

another one (for all the german freaks)

http://www.petras-brotkasten.de/index.html

or

http://www.der-sauerteig.de/

Greetings,

Markus
> Hi group,
>
> I've read this group off and on (more off) for several years. I havent been
> reading it for at least a year, so i thought i'd ask before i did this.
>
> i used to be a professional chef... still cook and bake some at home and i
> make a pretty good sourdough bread. thinking of all the trouble i had
> finding good information when i started, i was thinking of making a webpage
> that has very clear pictures and information on how to bake a loaf of
> sourdough bread starting with making a chef through the finished loaf. i'd
> probably do it on a scaled down (1000g) version of the traditional 3 leavain
> pain de campaigne.
>
> quesion is: does something like this already exist so my time would be
> wasted doing this? is there any interest or need in a page like this?
>
> this would be a free page of course, but would probably mean me taking 20+
> pictures and writing it up... don't want to do it if i'd be duplicating
> someone else's efforts.
>
> lemme know what you think,
> adam
>
>

TradinDude wrote:

> Hi group,
>
> I've read this group off and on (more off) for several years. I havent been
> reading it for at least a year, so i thought i'd ask before i did this.
>
> i used to be a professional chef... still cook and bake some at home and i
> make a pretty good sourdough bread. thinking of all the trouble i had
> finding good information when i started, i was thinking of making a webpage
> that has very clear pictures and information on how to bake a loaf of
> sourdough bread starting with making a chef through the finished loaf. i'd
> probably do it on a scaled down (1000g) version of the traditional 3 leavain
> pain de campaigne.
>
> quesion is: does something like this already exist so my time would be
> wasted doing this? is there any interest or need in a page like this?
>
> this would be a free page of course, but would probably mean me taking 20+
> pictures and writing it up... don't want to do it if i'd be duplicating
> someone else's efforts.
>
> lemme know what you think,
> adam
>
>
i think it is a great idea! go for it, and the more pics the better,
right DickA? <g> keep us posted.

Dan w

As one who's done extensive site work in the fishkeeping arena (most
work on a Googlewhacky site, Google "Googlewhack"), I have found that
the more that's out there, the better - AS LONG AS the information is
good. I don't know how well breadmaking can compare to fishkeeping,
both incorporate (in my opinion at least) art and science, and if you
can offer that, even if it's just reiterating what's been said, it adds
to the information pool.

The other angle is to study what's already been put up, and put
yourself in the shoes of someone like me, who knows a little, but maybe
not much about baking and breadmaking. Then address the questions that
you feel have either not been addressed, or haven't been addressed
adequately. I can tell you that had Mike A. and Samartha not taken the
time to enter into a private dialogue, I wouldn't be seeing the success
I am now (have been sick past couple of days, but must post to my
thread my microbial pets). The photos are, in my opinion, the
EASY part. No photos of "butt-fish" (fishes that are swimming away),
no real exposure problems, etc.

I do agree with Dick, too.. gotta work on that proper capitalization
bit <giggle>. Hey, til I did the work on the book (Natural Marine
Aquarium - Reef Invertebrates), I couldn't be arsed to hit the "shift"
key, either. Now I'm rather... anal about it.

Marina - Remember, Timing Is Everything (and Everything Is Relative)

Seamaiden wrote:
> I do agree with Dick, too.. gotta work on that proper capitalization
> bit <giggle>. Hey, til I did the work on the book (Natural Marine
> Aquarium - Reef Invertebrates), I couldn't be arsed to hit the "shift"
> key, either. Now I'm rather... anal about it.
>
> Marina - Remember, Timing Is Everything (and Everything Is Relative)

PLEASE, LET'S NOT FORGET THAT IT COULD HAVE BEEN MUCH WORSE. HE COULD
HAVE HAD CAPS LOCK ON. LET'S GIVE HIM SOME CREDIT HERE.

I say, if you think it will contribute to the community, or be a good
experience for you, go for it. If not, don't. I wouldn't much care what
people here say.

funny thing about the caps lock key -- AND YES ALL CAPS IS MUCH MUCH WORSE.
i've done a lot of writing and am a published author, so i do have a pretty
good command of the language. i'm just not a very good typist so in the
interest of time i usually go all lowercase... this is actually the first
group where i've ever gotten crap about it. oh well...

looking at the available internet material, what really seems to be missing
is solid information on starting a chef. seems to be a rather hit or miss
proposition for most people. i've developed a few twists on the old "ball
of dough in a bag of flour" technique that seem to virtually guarantee
success. i know my kitchen is probably full of the right kind of yeasts and
bacteria because i bake so much, but i've taught cooking classes and my
students have had nearly universal success with this method as well. so
that's what i thought might be useful to share.

also, seems like many of the available pages tend toward the extreme rocket
science category. you really don't need water baths to make good sourdough
bread (though i went through a period where i used an incubator i built with
thermostat and 20W lightbulb... and another phase where i regulated
temperature with a fan and mason jars full of boiling water.) there's a
clear relationship between time and temperature (and yes, the product has
different flavor balances depending what range of the curve you were working
with), but it's most important for a baker to know what the product should
look, feel, smell and taste like at each stage of the process. that's the
way it's been done for hundreds of years and that's what i've emphasized in
the classes i've taught. seems like this group may be more dominated by the
technical mindset so my approach is probably a bit out of place here. as
long as you're having fun and making great bread pretty much every time,
you're doing it right!

"Hans Fugal" > wrote in message
...
> Seamaiden wrote:
>> I do agree with Dick, too.. gotta work on that proper capitalization
>> bit <giggle>. Hey, til I did the work on the book (Natural Marine
>> Aquarium - Reef Invertebrates), I couldn't be arsed to hit the "shift"
>> key, either. Now I'm rather... anal about it.
>>
>> Marina - Remember, Timing Is Everything (and Everything Is Relative)
>
> PLEASE, LET'S NOT FORGET THAT IT COULD HAVE BEEN MUCH WORSE. HE COULD HAVE
> HAD CAPS LOCK ON. LET'S GIVE HIM SOME CREDIT HERE.
>
> I say, if you think it will contribute to the community, or be a good
> experience for you, go for it. If not, don't. I wouldn't much care what
> people here say.

Yes, please. I need all the help I can get.
gw

Well, "Tradin'Dude", seems you're thinking about taking the angle that
I have actually been looking for. I want to be able to do what the old
grandmothers around here did, what's been done for as long as bread's
been around! I think a glossary would be helpful, too, because I've
not heard of a "chef" in reference to a culture (and not an occupation)
before.

You're both right, Hans, Dude, all caps IS worse. I have also not seen
a bulletin board get on anyone capitalization/punctuation, but then
again, I've NEVER used a newsgroup before now! <gasp> Actually have
little clue as to how these things work, so I dived.. dove (?) right
in. No, I DOVE right in, yeah, that's it. What about the usage of
"awakened" vs. "woke", and "waked" up? Kids keep on me, they say I
"say things funny"... Hrm.

On WetWebMedia we *do* get on people (native English-speakers, at
least) for such things as punctuation/capitalization/all caps for a few
reasons. One is that what's archived on site is often used in papers,
includes what is sometimes the only lead on taxonomic nomenclature, et
al. Because our site is used by scientists, "tradespeople", and
hobbyists, and because there is an actual moral issue regarding taking
animals from the wild (or even from breeders/farms) into our homes and
care.. many moral issues, actually, regarding their care, so on.

In sort of short, what you seem to be proposing is something I, a
complete newb, would love to see. WITH as many photographs as
possible, please! Would it include a forum or BB of sorts?
Bibliography, mayhaps?

Marina

Me too.


"gw" > wrote in message
...
> Yes, please. I need all the help I can get.
> gw
>
>

TradinDude wrote:
....

> i've developed a few twists on the old "ball
> of dough in a bag of flour" technique that seem to virtually guarantee
> success. i know my kitchen is probably full of the right kind of yeasts and
> bacteria because i bake so much, but i've taught cooking classes and my
> students have had nearly universal success with this method as well. so
> that's what i thought might be useful to share
....
> but it's most important for a baker to know what the product should
> look, feel, smell and taste like at each stage of the process. that's the
> way it's been done for hundreds of years and that's what i've emphasized in
> the classes i've taught. seems like this group may be more dominated by the
> technical mindset so my approach is probably a bit out of place here. as
> long as you're having fun and making great bread pretty much every time,
> you're doing it right!


Well, this sounds interesting to me - come on and show what you can
teach us!

Joschi

--
Address to mail me:
Um mir eine Nachricht zu schicken:

non_tox ::ATE:: web ::DOG:: de

i'm short on time seamaiden, but let me see if i can get the important info
into your hands quickly.

i've had an interesting career arc, which has included such interesting this
as professional chef and futures trader, among a few other professions. i
was fortunate enough to have trained in a very strict, very classically
french kitchen, and also had the opportunities to train with some bakers who
had worked with polaine in france. so, that's where i coming from and i'm
just using the terminology i learned, which may or may not actually be
correct!

as i know it, chef (means "head") is what you call your very first starter
mixture. this is where some people use fruit, etc... this first mixture is
called a chef. once you refresh it, and start putting it on a feed
schedule, it's called a levain. this is really no different than anyone's
standard sourdough starter. i believe a possible disctinction is that
levains tend to be rather stiff... dough like or drier, while some people do
starters more liquid. there are advantages to both consistencies, and
honestly at home i often go with the looser starter because it's easier to
refresh (can just stir in water and flour with a spoon as opposed to
kneading a levain). stiffer starts tend to be a bit more forgiving of
abuse, but i'm probably not telling you anything you don't already know.
flavor development is different with different starter hydrations too, but
that may be splitting hairs.

people seem to have lots of trouble starting chefs. much good information
has been put in cookbooks in the last 10 years, but there's also quite a bit
of misinformation. some people make the process so elaborate it's
intimidating. here's what i do: use whole wheat flour (i mix a little of
whatever i have in the pantry -- a bit of rye is especially helpful, but
base it on whole wheat -- the ratio isn't really important). make a stiff
dough ball the size of a ping pong ball. don't be too clean... it's ok to
not wash your hands first (depending on what you were just doing i
suppose!). this is an important part of the process: while you're kneading
the ball of dough, bite into it with your teeth 4 or 5 times. (seems gross,
but there's a good reason for this and you're going to dilute it so much it
doesn't really matter.) don't leave that part of the process out... i have
come to believe that it's a key to success.

bury the ball in a bag of flour. this will dry out the outside and make a
crust, keeping it from molding. let it sit in the bag of flour for 48
hours, give or take half a day. break it open. at this point, ideally, the
dough will smell kinda bad and be full of small holes. if so, success is
assured... if not, press on and chances are it will still work out.

scrape out the soft inside of the ball, double its volume with new flour
(white or bread flour) and water dough. you could measure or weight or
something, but just come close to doubling it. it doesn't really matter.
let it sit in a covered bowl 24-48 hours, until it's full of small holes.
then move on to standard refreshment schedule which is feeding 3 times a
day. first feeding add about 1/4 the dough's weight in flour (only weigh
flour, but add correct amount of water to adjust consistency), 6 hours later
repeat, and 6 hours later add 1/2 the initial weight of flour. this way you
are doubling it in 24 hours. you don't have to measure, but it might be a
good idea to weigh and/or measure the first few times until you build an
intuitive sense.

sorry if this is disconnected. i wrote it in several installments in
between trading today, so there may very well be parts of it that are
incoherent. lemme know if so and i'll clear it up.


"Seamaiden" > wrote in message
ups.com...
> Well, "Tradin'Dude", seems you're thinking about taking the angle that
> I have actually been looking for. I want to be able to do what the old
> grandmothers around here did, what's been done for as long as bread's
> been around! I think a glossary would be helpful, too, because I've
> not heard of a "chef" in reference to a culture (and not an occupation)
> before.
>
> You're both right, Hans, Dude, all caps IS worse. I have also not seen
> a bulletin board get on anyone capitalization/punctuation, but then
> again, I've NEVER used a newsgroup before now! <gasp> Actually have
> little clue as to how these things work, so I dived.. dove (?) right
> in. No, I DOVE right in, yeah, that's it. What about the usage of
> "awakened" vs. "woke", and "waked" up? Kids keep on me, they say I
> "say things funny"... Hrm.
>
> On WetWebMedia we *do* get on people (native English-speakers, at
> least) for such things as punctuation/capitalization/all caps for a few
> reasons. One is that what's archived on site is often used in papers,
> includes what is sometimes the only lead on taxonomic nomenclature, et
> al. Because our site is used by scientists, "tradespeople", and
> hobbyists, and because there is an actual moral issue regarding taking
> animals from the wild (or even from breeders/farms) into our homes and
> care.. many moral issues, actually, regarding their care, so on.
>
> In sort of short, what you seem to be proposing is something I, a
> complete newb, would love to see. WITH as many photographs as
> possible, please! Would it include a forum or BB of sorts?
> Bibliography, mayhaps?
>
> Marina
>

> make a stiff
>dough ball the size of a ping pong ball. don't be too clean... it's
ok to
>not wash your hands first (depending on what you were just doing i
>suppose!). this is an important part of the process: while you're
kneading
>the ball of dough, bite into it with your teeth 4 or 5 times. (seems
gross,
>but there's a good reason for this and you're going to dilute it so
much it
>doesn't really matter.)

That part of biting the dough looks indeed gross from the point of food
safety in the same way as washing your hands<.g>.
Sounds like a myth?
Call the myth busters to check it out<g>

>From the technical viewpoint ,,, that is one way of inoculating your
substrate, but I am not sure if the diastatic enzyme in the saliva
Ptyalin would have some amylolytic effect on flour as flour/malt
amylase
.. But microbes abound in many places and it was found by some
researchers that our mouth contains some strains of lactobacillus
sanfranciscensis as well as L Brevis. I just can't remember that
reference book/journal date ;likely an issue of Applied Food
Microbioligy and Food and Environmental Microbiology that showed this
information but I am certain it was established by the researchers
there that lactobactobacteria strains similar to what exist in
sourdough is present in our orifices.
Roy

TradinDude wrote:
> funny thing about the caps lock key -- AND YES ALL CAPS IS MUCH MUCH WORSE.
> i've done a lot of writing and am a published author, so i do have a pretty
> good command of the language. i'm just not a very good typist so in the
> interest of time i usually go all lowercase... this is actually the first
> group where i've ever gotten crap about it. oh well...
>
don't worry TradinDude, as a newbie to this group i can tell you that
you will get a wheelbarrow full of crap, but most of the posters here do
it with tongue firmly implanted in cheek :).

a few things i have learned in the past few months, since following this
ng: 1) failing to use caps irritates some of the curmudgeons here.
2) you will need a good acronym decipher page, i suggest this one:
http://www.acronymfinder.com/ here are a few good acronyms to use in
your posts: FWIW, IIRC, IMNSHO, ROFLMAOSTC, FYATHYRIO, and TTFN
3) you need to get a good signature at the bottom of all your posts, my
favorite is Charles Perry- ** A balanced diet is a cookie in each hand **
4) never mention the word yeast

Dan w

p.s. i'm not sure, but i think Samartha Deva is a guy.

thanks for the tips dan. (and i'm sure samarth is either amused or
irritated... whichever may be appropriate!)

as for the food safety issue with starting a starter (hmmm... kind of an
awkward construction there, huh?), i don't really see it. there are at
least 4 things that make this a safe practice. 1) think about the level of
dilution. assume your initial starter is about 30g. now, when you "bite
it", how much material do you think you transfer to the dough ball? (i'd
actually be interested in the answer if someone has a microbalance.) so
already, we're talking a few parts in a million at best, right? ok, now you
would normally dilute that at least 5-10 days before making your first loaf
of bread, and each dilution at least halves the original concentration. and
now think about subsequent loaves of bread. i haven't done the math, but
i'd be willing to bet that your odds of encountering even a single molecule
of your original "mouth funk" in a bite of bread is remote a few loaves out.
for an active starter a few years old? forget it.

2) these starters start will all kinds of amazing garbage growing in them.
coliform bacteria, etc, etc. you wouldn't even want to know. once they
"catch" and the "right" beasties take over, these are remarkably stable
little environments. to put it in english, your starter is going to kill
anything bad anyway.

3) the temperature of a loaf of bread is pretty darn close (or should be)
to 100 degrees when the loaf is really baked. that, coupled with the slow
cooling time and readily available moisture, probably results in pretty
complete sterilization (well, not quite, but close enough) inside the loaf.

4) i believe there is some research that suggests the only other place
(other than sourdough starts) in nature l. sanfranciscensis can be found is
in tooth plaque. now, you've got a ready source of that, right? why take
chances and play games with your starter when you can inoculate it right
from the beginning?

i just think far too many people get torpedoed by these elaborate procedures
that call for fruit, etc. so much crap has been published about this
process... probably my favorite is the idea of putting a little bit of
baker's yeast in the starter because it makes the starter more attractive to
the organisms you want to catch. really? come on, who in their right mind
would think it could work like that?!?!

my method is nothing new and certainly nothing i came up with myself. give
it a try and see what results you get. that's the bottom line, isn't it? i
still think we have to transcend the science and just get to procedures...
that seems to me like it would be most useful to newbies.


"dan w" > wrote in message
...
> TradinDude wrote:
>> funny thing about the caps lock key -- AND YES ALL CAPS IS MUCH MUCH
>> WORSE.
>> i've done a lot of writing and am a published author, so i do have a
>> pretty
>> good command of the language. i'm just not a very good typist so in the
>> interest of time i usually go all lowercase... this is actually the first
>> group where i've ever gotten crap about it. oh well...
>>
> don't worry TradinDude, as a newbie to this group i can tell you that
> you will get a wheelbarrow full of crap, but most of the posters here do
> it with tongue firmly implanted in cheek :).
>
> a few things i have learned in the past few months, since following this
> ng: 1) failing to use caps irritates some of the curmudgeons here.
> 2) you will need a good acronym decipher page, i suggest this one:
> http://www.acronymfinder.com/ here are a few good acronyms to use in
> your posts: FWIW, IIRC, IMNSHO, ROFLMAOSTC, FYATHYRIO, and TTFN
> 3) you need to get a good signature at the bottom of all your posts, my
> favorite is Charles Perry- ** A balanced diet is a cookie in each hand **
> 4) never mention the word yeast
>
> Dan w
>
> p.s. i'm not sure, but i think Samartha Deva is a guy.
>

Again here I am not bothering to quote (I've just spent too much time
with people who REALLY abuse the "Quote Gun").. but.. WOW! That is
*very* interesting to me. Believe it or not (when it comes to
sourdough, anyway), you've written quite a bit that's news to me. The
dough-bitin' bit.. My youngest boy is gonna love this, and Frances, if
*she* knows, will REFUSE to eat any such bread. Of course, what she
doesn't know won't hurt her, either.

I appreciate your take/stance on these procedures, it has seemed to me
that simpler is better, for quite a while now it's seemed that way to
me.

In any event, being new to sourdough - The Science and The Art - I
would find a page with information such as you've just outlined to be
VERY useful. I would want photos of you personally biting the dough,
you would be seriously remiss if you didn't put that up.
Dough-bitin'.. that's something even the youngest ones could help with!
I'd have to work up the cojones to do it (and use a whole container of
flour to house it in). I DO floss daily, though, and am hopeful that I
haven't got too much plaqueses on my teetheses.

I've read some books, some web sites, etc. and have managed to "create" my
own sourdough starter (chef?) twice - the first one went bad after only one
use. The really scary part as far as I'm concerned is how often must I feed
the refrigerated chef to keep it healthy & happy? How do I get a more sour
flavor? How do I make the levain from the chef? And timings!! I want to
be able to bake the bread in time for dinner, not wind up having to bake at
2 AM. I've made 4 sourdough loaves so far - gorgeous crust & crumb, not
that much flavor but I still feel like I'm not in control & don't exactly
know what I'm doing.

So YES PLEASE create another web page, maybe someone will finally clear
things up in my thick skull!


"HUTCHNDI" > wrote in message
news:6c7ce.12$%44.3@lakeread06...
> Me too.
>
>
> "gw" > wrote in message
> ...
>> Yes, please. I need all the help I can get.
>> gw
>>
>>
>
>

i can do brief answers to these he

to store your levain: ok so you take your very active and really rockin'
starter, double its weight (at least... maybe a ratio more like 1:2
starter:new dough would be better) with new flour and water dough. knead in
enough extra flour to make the dough very very stiff, but not so much
there's flour spots in the dough. basically, get as much flour in it as the
dough will hold and still be dough. please make sure it's well mixed, but
you don't need to knead for 10 minutes or anything. break off pieces the
size of a marble (1/2" diameter) and roll them into tight balls. Put 4-5 of
these in a jar of flour, making sure they don't touch themselves or the side
of the jar. You want them to be surrounded by flour. Let it sit about half
an hour at room temp, then pop it in the refrigerator.

You'll have to revive this: when you're ready to use it again, take out one
of the balls, smash it to chunks, get it very wet... let it sit 24 hours
then start feeding. I've kept starters in this condiiton for over a year.
I think the balance of yeast/bacteria changes over time, but with a few
days' feeding they come back pretty well. Hope this helps that problem.

Timing is a problem with this kind of baking unless you can maintain very
consistent temperatures throughout the process. I think the best advice is
to keep tweaking your procedure, but be very consistent. I find forming the
loaves, retarding the formed loaves in the refrigerator, and then giving a
long (4-8 hours) final rise gives me most flexibility on baking time. I
also think you sacrifice some height on your finished bread (I'm sure gas
slowly escapes in the fridge), but you can make it match your schedule
easily.

For more sour flavor you can try a wetter starter, hotter temperature on
some of the rises, longer times between feedings, or really let the starter
sour (24-48 hours, depending) before mixing it into your bread. Really sour
starters don't have much leavening power, so you need to think about that.
Good sour breads can be made with a very overripe starter, high gluten
flour, and commercial (gasp) yeast. I think a lot of people who start
sourdough baking are looking for very sour loaves -- this isn't exactly the
model for artisanal breads. Many of the best naturally leavened breads
don't really have much distinct sour taste. But don't let me or anyone else
tell you what you "should" like!!!!


"Snowleopard" > wrote in message
...
> I've read some books, some web sites, etc. and have managed to "create"
> my own sourdough starter (chef?) twice - the first one went bad after only
> one use. The really scary part as far as I'm concerned is how often must
> I feed the refrigerated chef to keep it healthy & happy? How do I get a
> more sour flavor? How do I make the levain from the chef? And timings!!
> I want to be able to bake the bread in time for dinner, not wind up having
> to bake at 2 AM. I've made 4 sourdough loaves so far - gorgeous crust &
> crumb, not that much flavor but I still feel like I'm not in control &
> don't exactly know what I'm doing.
>
> So YES PLEASE create another web page, maybe someone will finally clear
> things up in my thick skull!
>
>
> "HUTCHNDI" > wrote in message
> news:6c7ce.12$%44.3@lakeread06...
>> Me too.
>>
>>
>> "gw" > wrote in message
>> ...
>>> Yes, please. I need all the help I can get.
>>> gw
>>>
>>>
>>
>>
>
>

"TradinDude" > wrote in message =
ink.net...

> i can do brief answers to these he

> [ ... ] (not-so-brief bla bla bla)(deleted)

No, Dude! You are shirking. You offered a web page with clear pictures
see link.net .

Good you are finding your caps key part of the time these days. We hope
you take clearer pictures than the H-man.

So let's get crackin'! Whadya say?

Me and the Snowleopard and the H-man, and "gw" and Joschi and the=20
Seamaiden are waitin'.

--
Dicky

Hey Dude
Your infos rock. keep going!

Joschi


--
Address to mail me:
Um mir eine Nachricht zu schicken:

non_tox ::AT:: web ::DOT:: de

"Dick Adams" > wrote in message
...

"TradinDude" > wrote in message
ink.net...

> i can do brief answers to these he

> [ ... ] (not-so-brief bla bla bla)(deleted)

No, Dude! You are shirking. You offered a web page with clear pictures
see link.net .

Good you are finding your caps key part of the time these days. We hope
you take clearer pictures than the H-man.

So let's get crackin'! Whadya say?

Me and the Snowleopard and the H-man, and "gw" and Joschi and the
Seamaiden are waitin'.

--
Dicky

I believe the H-man would be me. Complete agreement here. Please take better
pictures then mine.

hutchndi

"Dick Adams" > wrote in message
...

"TradinDude" > wrote in message
ink.net...

> i can do brief answers to these he

> [ ... ] (not-so-brief bla bla bla)(deleted)

No, Dude! You are shirking. You offered a web page with clear pictures
see link.net .

Good you are finding your caps key part of the time these days. We hope
you take clearer pictures than the H-man.

So let's get crackin'! Whadya say?

Me and the Snowleopard and the H-man, and "gw" and Joschi and the
Seamaiden are waitin'.

--
Dicky

I believe the H-man would be me. Complete agreement here. Please take better
pictures then mine.

hutchndi

well, how big do you want the pics? i have a 7M digital camera that takes
great macro photos, but 7M photos are huge. on the other hand, you can see
amazing detail on those kind of pics. i dunno... how big is too big?

"HUTCHNDI" > wrote in message
news:LwNde.278$2J6.131@lakeread06...
>
> "Dick Adams" > wrote in message
> ...
>
> "TradinDude" > wrote in message
> ink.net...
>
>> i can do brief answers to these he
>
>> [ ... ] (not-so-brief bla bla bla)(deleted)
>
> No, Dude! You are shirking. You offered a web page with clear pictures
> see link.net .
>
> Good you are finding your caps key part of the time these days. We hope
> you take clearer pictures than the H-man.
>
> So let's get crackin'! Whadya say?
>
> Me and the Snowleopard and the H-man, and "gw" and Joschi and the
> Seamaiden are waitin'.
>
> --
> Dicky
>
> I believe the H-man would be me. Complete agreement here. Please take
> better
> pictures then mine.
>
> hutchndi
>
>

well, how big do you want the pics? i have a 7M digital camera that takes
great macro photos, but 7M photos are huge. on the other hand, you can see
amazing detail on those kind of pics. i dunno... how big is too big?

"HUTCHNDI" > wrote in message
news:LwNde.278$2J6.131@lakeread06...
>
> "Dick Adams" > wrote in message
> ...
>
> "TradinDude" > wrote in message
> ink.net...
>
>> i can do brief answers to these he
>
>> [ ... ] (not-so-brief bla bla bla)(deleted)
>
> No, Dude! You are shirking. You offered a web page with clear pictures
> see link.net .
>
> Good you are finding your caps key part of the time these days. We hope
> you take clearer pictures than the H-man.
>
> So let's get crackin'! Whadya say?
>
> Me and the Snowleopard and the H-man, and "gw" and Joschi and the
> Seamaiden are waitin'.
>
> --
> Dicky
>
> I believe the H-man would be me. Complete agreement here. Please take
> better
> pictures then mine.
>
> hutchndi
>
>

"TradinDude" > wrote in message
nk.net...
> well, how big do you want the pics? i have a 7M digital camera that takes
> great macro photos, but 7M photos are huge. on the other hand, you can
see
> amazing detail on those kind of pics. i dunno... how big is too big?
>

Well, I think too big will make for real slow loading if you want to show
allot of pics for the whole process. Also what type picture file of coarse,
I am sure their is someone here that can elaborate on that. No cents having
plenty of good pictures if they take an hour to pop into the webpage. That
is what I really need to see, plenty of pics. Have someone else take the
pics when your hands are in the dough kneading , forming and shaping and
slashing, punching down, that sort of thing. Everybody wants to show how
great the finished loaves come out of the oven, with very few pictures along
the way, at least helpful ones. Everybody likes to take pictures of it
rising. Important in such a presentation, but I think we will get to see
that on our own, if we are doing any of the stuff that gets us to that point
correctly. Show us usable stuff. If your camera takes short videos, they
would be even better in some instances, and if converted correctly don't
take that much space on a server.

hutchndi

"TradinDude" > wrote in message
nk.net...
> well, how big do you want the pics? i have a 7M digital camera that takes
> great macro photos, but 7M photos are huge. on the other hand, you can
see
> amazing detail on those kind of pics. i dunno... how big is too big?
>

Well, I think too big will make for real slow loading if you want to show
allot of pics for the whole process. Also what type picture file of coarse,
I am sure their is someone here that can elaborate on that. No cents having
plenty of good pictures if they take an hour to pop into the webpage. That
is what I really need to see, plenty of pics. Have someone else take the
pics when your hands are in the dough kneading , forming and shaping and
slashing, punching down, that sort of thing. Everybody wants to show how
great the finished loaves come out of the oven, with very few pictures along
the way, at least helpful ones. Everybody likes to take pictures of it
rising. Important in such a presentation, but I think we will get to see
that on our own, if we are doing any of the stuff that gets us to that point
correctly. Show us usable stuff. If your camera takes short videos, they
would be even better in some instances, and if converted correctly don't
take that much space on a server.

hutchndi

TradinDude wrote:
> well, how big do you want the pics? i have a 7M digital camera that takes
> great macro photos, but 7M photos are huge. on the other hand, you can see
> amazing detail on those kind of pics. i dunno... how big is too big?

Do thumbs and link them to pics that are between 30 and 40KB that would
be fine for normalos like me. A good camera is wonderful to make very
clear pics even if they are shrinked to almost nothing.

Joschi (owner of a eos 10D)

--
Address to mail me:
Um mir eine Nachricht zu schicken:

non_tox ::AT:: web ::DOT:: de

Nicki Sinclair wrote:

> I'm going away for 3-6 mos and wonder if I can freeze my starter. Do I
> feed it and freeze it directly after or how do I do it. Thanks in
> advance.
> Nicki
>

You could dry it - that semms to be the easier way to do it.
Carl´s Friends drie their starter to mail them - so why not...

Another way introduced by
TradinDude:

> to store your levain: ok so you take your very active and really rockin'
> starter, double its weight (at least... maybe a ratio more like 1:2
> starter:new dough would be better) with new flour and water dough. knead in
> enough extra flour to make the dough very very stiff, but not so much
> there's flour spots in the dough. basically, get as much flour in it as the
> dough will hold and still be dough. please make sure it's well mixed, but
> you don't need to knead for 10 minutes or anything. break off pieces the
> size of a marble (1/2" diameter) and roll them into tight balls. Put 4-5 of
> these in a jar of flour, making sure they don't touch themselves or the side
> of the jar. You want them to be surrounded by flour. Let it sit about half
> an hour at room temp, then pop it in the refrigerator.
>
> You'll have to revive this: when you're ready to use it again, take out one
> of the balls, smash it to chunks, get it very wet... let it sit 24 hours
> then start feeding. I've kept starters in this condiiton for over a year.
> I think the balance of yeast/bacteria changes over time, but with a few
> days' feeding they come back pretty well.


Joschi


--
Address to mail me:
Um mir eine Nachricht zu schicken:

non_tox ::AT:: web ::DOT:: de