PDA

View Full Version : Sourdough Forum

Pages : 1 2 3 4 5 6 7 8 9 [10] 11 12 13 14
  1. Focaccia
  2. Trip to Disney
  3. A Day In The Country
  4. Bread
  5. San Francisco Sourdough
  6. Pumpernickel recipe with quantities?
  7. Who has got any experience with InfoRelation (for Tim Kelly)
  8. Some Views (0/1)
  9. Newbie
  10. Test2
  11. Glass, plastic
  12. Please send me your opinion about my project as placed on
  13. newbie
  14. Welcome to rec.food.sourdough!
  15. Semi-newbie starter and sponge questions.
  16. rec.food.sourdough FAQ basicbread
  17. rec.food.sourdough FAQ Recipes (part 1 of 2)
  18. rec.food.sourdough FAQ Questions and Answers
  19. rec.food.sourdough FAQ.Starter.Doctor
  20. Less sour? more flavor?
  21. Less sour, more flavor?
  22. Starter stored on kitchen counter
  23. I found this great little site
  24. Starter stored on kitchen counter
  25. I can teach anyone how to get what they want out of life.
  26. Sourdough with honey,chocolate and pepper ???
  27. Pumpernickel in Los Angeles?
  28. Welcome to rec.food.sourdough!
  29. stickyness
  30. champion grain mill???
  31. Welcome to rec.food.sourdough!
  32. lets get rich together
  33. Free sample PDF chapter about wheat flour.
  34. Culture type for pumpernickel?
  35. Pumpernickel in Los Angeles?
  36. Why are these Bakers Catalog starters not self perpetuating?
  37. Best Home Base Work
  38. Pumpernickel recipe needed
  39. Exploding, dense loaves... but great tasting
  40. How do you sterilize flour?
  41. politicizing sourdough??
  42. Stupid Americans! -- OT
  43. Stupid Americans! ... 0T
  44. Welcome to rec.food.sourdough!
  45. testing whether postings are possible
  46. rec.food.sourdough FAQ Recipes (part 2 of 2)
  47. rec.food.sourdough FAQ Recipes (part 1 of 2)
  48. rec.food.sourdough FAQ basicbread
  49. rec.food.sourdough FAQ Questions and Answers
  50. rec.food.sourdough FAQ.Starter.Doctor
  51. ? RE: home made starters
  52. Welcome to rec.food.sourdough!
  53. Sourdough in SoCal
  54. failed attempt
  55. sourdough: 4 Millions Domains data with Category
  56. Re II: for Sandra Smith about InfoRelation.com
  57. Welcome to rec.food.sourdough!
  58. RP: Not all that sour
  59. is my rye starter typical?
  60. Not all that sour
  61. Searching for a Baking Pan
  62. whole grain malt kernels?
  63. Sourdough tastes like plastic ! ! ! ! !
  64. non-wheat desem bread 2
  65. Let.s fight against InfoRelation - spamming service!!!
  66. Billowy Loaves - first attempt.
  67. non-wheat desem bread 2
  68. non-wheat desem bread 2
  69. new at starters
  70. freezing unbaked rolls
  71. Today's loaves at zippy-i
  72. ******ZIPPY IMAGES WARNING! WARNING!***********
  73. Professional Bakers?
  74. Bush+Big Oil=High Gasoline Prices
  75. Welcome to rec.food.sourdough!
  76. rec.food.sourdough FAQ basicbread
  77. rec.food.sourdough FAQ Recipes (part 1 of 2)
  78. rec.food.sourdough FAQ Questions and Answers
  79. rec.food.sourdough FAQ.Starter.Doctor
  80. Minimalist Baking (pic)
  81. Starter from Blue Cheese?
  82. Minimalist Baking (pic)
  83. Welcome to rec.food.sourdough!
  84. La Cloche Problem
  85. Home grinding question
  86. An Apology......
  87. flattening
  88. An Apology......
  89. Home grinding question
  90. test
  91. PEEL
  92. Ways ro raise bread.
  93. Welcome to rec.food.sourdough!
  94. sourdough starter
  95. Home grinding question
  96. Ants in sourdough improve the quality !
  97. Hurricane SD
  98. Ciabattalini
  99. Hurricane SD
  100. prize
  101. re-rolls
  102. Hurricane SD
  103. Huricane SD
  104. Welcome to rec.food.sourdough!
  105. Classic French three-levain process?
  106. Equipment
  107. rec.food.sourdough FAQ Recipes (part 2 of 2)
  108. rec.food.sourdough FAQ basicbread
  109. rec.food.sourdough FAQ Recipes (part 1 of 2)
  110. rec.food.sourdough FAQ Questions and Answers
  111. rec.food.sourdough FAQ.Starter.Doctor
  112. Source of Durham Wheatberries?
  113. WWW.BRUCEFOODS.COM NEWSLETTER VOLUME 1 ISSUE 1
  114. Ciabattalini
  115. Kneading, hydration, gluten content, andholes(coarsely-textured crumb)
  116. Kneading, hydration, gluten content, and holes(coarsely-textured crumb)
  117. Kneading, hydration, gluten content, andholes(coarsely-textured crumb)
  118. Kneading, hydration, gluten content, and holes(coarsely-textured crumb)
  119. Lopsided loaves
  120. Lopsided loaves
  121. rolls
  122. Newbie intro and questions
  123. Welcome to rec.food.sourdough!
  124. Kneading, hydration, gluten content, andholes(coarsely-textured crumb)
  125. OT Help! Anybody Ever Enter Contest?
  126. Kneading, hydration, gluten content, and holes(coarsely-textured crumb)
  127. Item From the Business News
  128. Kneading, hydration, gluten content, andholes(coarsely-textured crumb)
  129. Kneading, hydration, gluten content, and holes(coarsely-textured crumb)
  130. Welcome to rec.food.sourdough!
  131. Roland hits a homer!
  132. Kneading, hydration, gluten content, and holes(coarsely-textured crumb)
  133. just made Laurels Desam starter with rye, accidentally
  134. just made Laurels Desam starter with rye, accidentally
  135. Kneading, hydration, gluten content, and holes (coarsely-textured crumb)
  136. Adding other ingredients
  137. just made Laurels Desam starter with rye, accidentally
  138. just made Laurels Desam starter with rye, accidentally
  139. Free Desktop Computer
  140. Strange flavour and odour
  141. just made Laurels Desam starter with rye, accidentally
  142. just made Laurels Desam starter with rye, accidentally
  143. just made Laurels Desam starter with rye, accidentally
  144. just made Laurels Desam starter with rye, accidentally
  145. just made Laurels Desam starter with rye, accidentally
  146. just made Laurels Desam starter with rye, accidentally
  147. just made Laurels Desam starter with rye, accidentally
  148. just made Laurels Desam starter with rye, accidentally
  149. Welcome to rec.food.sourdough!
  150. Strange flavour and odour
  151. Strange flavour and odour
  152. Strange flavour and odour
  153. Strange flavour and odour
  154. Strange flavour and odour
  155. sourdough starter question
  156. sourdough starter question
  157. sourdough starter question
  158. sourdough starter question
  159. rec.food.sourdough FAQ Recipes (part 2 of 2)
  160. rec.food.sourdough FAQ basicbread
  161. rec.food.sourdough FAQ Recipes (part 1 of 2)
  162. rec.food.sourdough FAQ Questions and Answers
  163. rec.food.sourdough FAQ.Starter.Doctor
  164. Molecular Biology of Sourdough Organisms and Cereal Fermentations
  165. sourdough starter question
  166. sourdough starter question
  167. Bread Storage Bags
  168. > > > > matt parker alias ericvon lindthout@yahoo.com matt parker alias philipcrew@yahoo.com matt parker alias ericvan lindt@yahoo.com matt parker alias erik vonlunsen hout@yahoo.com matt parker alias erick vanlinthout@yahoo.com matt park
  169. First recipe advice needed
  170. Gluten in pre-ferments...does it degrade?
  171. Gluten in pre-ferments...does it degrade?
  172. moonshine cake
  173. Welcome to rec.food.sourdough!
  174. Gluten in pre-ferments...does it degrade?
  175. Will - Hydration alone producing gluten structure.
  176. Will - Hydration alone producing gluten structure.
  177. Semi-sourdough recipe?
  178. adapting recipe to use sourdough
  179. Semi-sourdough recipe?
  180. help: exploding loaf while proofing
  181. <no subject>
  182. Influence of the used flour on the crumb
  183. Crumb color and extensibility
  184. Sourdough Ciabatta a l'Ancienne
  185. Welcome to rec.food.sourdough!
  186. Semi-sourdough recipe?
  187. Influence of the used flour on the crumb
  188. Fermenting chef overnight before making the levain?
  189. Crumb color and extensibility
  190. Semi-sourdough recipe?
  191. Artisanal crumb
  192. Will - Hydration alone producing gluten structure.
  193. Artisanal crumb
  194. Newbie recipe herein
  195. Artisanal crumb
  196. Artisanal crumb
  197. Artisanal crumb
  198. Artisanal crumb
  199. Artisanal crumb
  200. Artisanal crumb
  201. Artisanal crumb
  202. Artisanal crumb
  203. Artisanal crumb
  204. Artisanal crumb
  205. Newbie recipe herein
  206. sd bread not staying fresh
  207. Welcome to rec.food.sourdough!
  208. Poilane/Whole wheat loaf...crumb structure?
  209. Confused about classical professions
  210. Confused about starters
  211. Confused about starters
  212. Confused about starters
  213. Welcome to rec.food.sourdough!
  214. rec.food.sourdough FAQ basicbread
  215. rec.food.sourdough FAQ Recipes (part 1 of 2)
  216. rec.food.sourdough FAQ.Starter.Doctor
  217. rec.food.sourdough FAQ Questions and Answers
  218. Confused about starters
  219. Ziplock Bag usage?
  220. Local microorganisms
  221. How to get a thick crust?
  222. How to get a thick crust?
  223. How to get a thick crust?
  224. How to get a thick crust?
  225. Density, and how much sponge?
  226. Welcome to rec.food.sourdough!
  227. How to get a thick crust?
  228. A good whole wheat culture?
  229. Burned Bottom, Thin Crust, Perfect Otherwise
  230. Burned Bottom, Thin Crust, Perfect Otherwise
  231. Dan's Starting Starter
  232. Crust problem.
  233. Crust problem.
  234. -Hi Everyone-!
  235. Help - Sourdough Culture UK
  236. ignorant male seeks elucidation
  237. ignorant male seeks elucidation
  238. Explosive Rye Starter!
  239. Explosive Rye Starter!
  240. Welcome to rec.food.sourdough!
  241. First sougdough: I've caught the bug
  242. Excellent business opportunity to earn extra income
  243. Hi Everyone!
  244. Welcome to rec.food.sourdough!
  245. My starter smells...wrong
  246. Newbie question
  247. Newbie question
  248. rec.food.sourdough FAQ Recipes (part 2 of 2)
  249. rec.food.sourdough FAQ basicbread
  250. rec.food.sourdough FAQ Recipes (part 1 of 2)