- rec.food.sourdough FAQ Questions and Answers
- First attempt, dough not rising very much, bake or toss?
- Mike Avery's SD olive bread
- Mike Avery's SD olive bread
- Mike Avery's SD olive bread
- Learning from experience
- OT: Calvel butter brioche...?
- Thanks Brian.
- Oh my god How about your feeling?
- Blocking email addresses
- "Crackle" in cornstarch glaze...?
- A funny change in my starter
- More on Wine Vinegar
- clever - heating pad and plastic box setup
- Rubbermaid box and hot pad setup
- Thank you for the tip!
- Bread rating systems
- Making sourdough around your life's schedule
- Parbaking
- Parbaking
- Sourdough in a masonry oven
- Goldrush Sourdough Starter - Need help/advice
- ***SPAM*** ADVERTISEMENT
- ***SPAM*** The Best Pizza Comes From Your Own Kitchen
- rec.food.sourdough FAQ Questions and Answers
- inoculation
- "Dough ball" Starter Question
- "Dough ball" Starter Question
- Carl's invincible starter!
- Making sourdough starter...when to give up on a batch
- Starting my own starter
- inoculation
- Carl's invincible starter!
- Question about using Carl's starter
- rubber pancakes
- rubber pancakes
- Rye BM abomination
- First sourdough baking - success!
- OT: SF Clam-chowder?
- A question on proofing
- A question on proofing
- A question on proofing
- Starter management (was Oven Spring)
- rec.food.sourdough FAQ Questions and Answers
- Starter management (was Oven Spring)
- Starter management (was Oven Spring)
- Oven Spring
- egg in sourdough bread
- Good books with sourdough recipes?
- Novices and attitiudes WAS Re: Humidity and sourdough
- novices and attitudes
- Novices and attitiudes WAS Re: Humidity and sourdough
- Novices and attitiudes WAS Re: Humidity and sourdough
- Poilane In the News
- Can we get Usenet Spam stopped?
- Humidity and sourdough
- Splenda and sourdough
- Baker's Percentages (WAS Re: Re: sweetening the sourdough starter)
- Baker's Percentages (WAS Re: Re: sweetening the sourdough starter)
- Stupid Question (What's a 'low end poster'?)
- Stupid Question (What's a 'low end poster'?)
- Baker's Percentages (WAS Re: Re: sweetening the sourdough starter)
- Stupid Question (What's a 'low end poster'?)
- Summerloaf 2007
- Stupid Question (What's a 'low end poster'?)
- Stupid Question (What's a 'low end poster'?)
- cutting the top
- cutting the top
- Stupid Question (What's a 'low end poster'?)
- Freezing sourdough dough?
- bread class
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- KA starter
- Proofing Box
- More detail on NYT "No Knead Bread"
- Humidity and sourdough
- Splenda and sourdough
- Proofing Box
- Humidity and sourdough
- Proofing Box
- bread class
- Stupid Question
- Awesome Sandwich
- Newbies
- Splenda and sourdough
- Awesome Sandwich
- Splenda and sourdough
- Personalised sourdough
- 100% Whole Wheat SD too Sour
- No-Knead Bread and Sourdough
- sourdough starter too sour ?
- Ping - MIKE AVERY... Super Extensible wheat dough...?
- Jim's video
- YOU ARE TO CONTACT MR. VICTOR WATTSON FOR THE CLAIM OF YOUR PRIZEFUND.
- Ping ROY... Super-Extensible wheat dough...?
- Good books with sourdough recipes?
- My first starter didn't work?
- Storing Dried Starters?
- OT: A "real" lai mein recipe...?
- rec.food.sourdough FAQ Questions and Answers
- OT: making your own vinegar
- sweetening the sourdough starter
- Dan Leader's San Francisco sourdough loaf
- Excalibur Flour Mill
- sourdough gift suggestions?
- Getting starter from a local bakery?
- cutting the top
- Starting a starter
- Making sourdough in cold weather?
- Good sourdough year!!
- Mr. Carl Griffith and his Amazing 1847 Sourdough Starter
- Injera
- Freeze or Dry?
- What's wrong?
- a decidedly sour starter
- Wheat Straw, Wheat Bran
- Wheat Straw, Wheat Bran
- Sourdough bread and the bread machine dough cycle
- Newbie - Carl's Starter
- Recipes?
- Recipes?
- soy flour
- Some real life numbers, and a question....
- Newbie Question
- Catastrophe
- Double boiler bread
- Do people in this group add bread ingredients by volume or weight, and why?
- What do you store your non-rectangular loaves in?
- cutting the top
- rec.food.sourdough FAQ Questions and Answers
- How to proof in a cold, dry house?
- How to proof in a cold, dry house?
- How do you back up your starter?
- How do you back up your starter?
- How do you back up your starter?
- Will my starter grow again?
- Water to grow
- Carl's Starter never started
- spreadsheet revised again
- Oven temp
- I just paid...
- Whole grain sources in Southern California
- I'm going in..
- New here and Question about Leuconostic Bacteria
- revised spreadsheet
- I'm going in..
- Dork on rec.food.sourdough
- To Make Better Pizza Go to Jeff's site. : - )
- Whole grain source in MA
- Whole grain source in MA
- rec.food.sourdough FAQ Questions and Answers
- Whole grain source in MA
- beta spreadsheet calculator for sourdough recipes
- "No-knead" book from 1945
- Barm & Reinhart
- To Make Better Pizza At Home Than You Can Buy At The Pizzeria
- Peter Reinhart On No-Knead Bread
- EZ Pot Bread -- not very attractive
- And another ... and help needed please
- Yet another NYT loaf
- Messiness of NYT Recipe
- Sullivan St. technique with sourdough
- Sullivan St. technique with sourdough
- Sullivan St. technique with sourdough
- Sullivan St. technique with sourdough
- Poor man's Bongard
- Sullivan St. technique with sourdough
- NYT bread
- bread making at the NYT
- leuconostoc bacteria ? ? ?
- leuconostoc bacteria ? ? ?
- leuconostoc bacteria ? ? ?
- leuconostoc bacteria ? ? ?
- S
- s
- leuconostoc bacteria ? ? ?
- leuconostoc bacteria ? ? ?
- leuconostoc bacteria ? ? ?
- leuconostoc bacteria ? ? ?
- How to roll a loaf
- leuconostoc bacteria ? ? ?
- bread making at the NYT
- NYT No-knead bread
- NYT No-knead bread
- No-knead Bread Info
- rec.food.sourdough FAQ Questions and Answers
- Photo of NYTimes no-knead bread
- bread making at the NYT
- bread making at the NYT
- bread making at the NYT
- bread making at the NYT
- Starting new culture? ? ?
- Demos rule!
- Starting new culture? ? ?
- Starting new culture? ? ?
- Malt bagel boiling liquor
- Proteolysis of Model Sourdough Fermentation
- Acid Stress Response of LB Sanfranciscensis
- Mixers and Bread Machines...
- My apologies:)
- "Fermented Treasures"
- Pullman pans
- No knead technique
- No knead technique
- No knead technique
- Interesting Brühstück/Quellstück/Zavarka information.
- No knead technique
- No knead technique
- more oven spring
- Sponges
- Uploading Pcs
- No knead technique
- Whole Grain Sweet Rye Bread
- When bread faeries go bad...
- Skin on dough creates big bubble
- Skin on dough creates big bubble
- rec.food.sourdough FAQ Questions and Answers
- Buffering
- Dutch bread website found (in English)
- New large collection of Russian bread PDF's
- Testing limits
- Extract from Neumann on Pumpernickel.
- Drying starter
- Carls Starter
- Making bagels? ? ?
- Opa's Francese
- Continuous propagation of starters
- Continuous propagation of starters
- Continuous propagation of starters
- Skin on dough creates big bubble
- Skin on dough creates big bubble
- Skin on dough creates big bubble
- Testing -- ignore this.
- Flavor / Rising Times /Learning
- A nice loaf . . .
- First sourdough bread attempt
- First sourdough bread attempt
- Coccodrillo
- First sourdough bread attempt
- First sourdough bread attempt
- Harvest King Flour
- Reason for pumpernickel temperature drop.
- Whole Wheat Recipe for Bread maker
- A simple Pumpenickel(?) query
- Graham-rye bread recipe
- Bread bursts while baking? ? ?
- Pumpernickel
- Pumpernickel
- Pumpernickel
- Culture war