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  1. rec.food.sourdough FAQ Questions and Answers
  2. rec.food.sourdough FAQ.Starter.Doctor
  3. Is it just too dry?
  4. Welcome to rec.food.sourdough!
  5. Scoring Patterns in Tops of Loaves
  6. Reporting back: Question regarding keeping "Old Dough"
  7. Carping and griping
  8. Storage & Dick's Instructions for activating
  9. San Francisco Starter??
  10. Welcome to rec.food.sourdough!
  11. Variations of the pumpernickel method.
  12. Variations of the pumpernickel method.
  13. Chembakes dough improver
  14. Yummy
  15. All things pink are bad news?
  16. How am I doing?
  17. Washing vs feeding?
  18. Activating new dry culture: Wet vs Dry
  19. Question regarding keeping "Old Dough"
  20. Info to share
  21. when to slice?
  22. newbie question about a new (14 hours old) rye starter
  23. How much salt
  24. Welcome to rec.food.sourdough!
  25. Focaccia
  26. newbie question
  27. Rats
  28. Focaccia
  29. DRYING STARTER FOR STORAGE
  30. Starter Storage
  31. Thickness vs. Time
  32. Newbie Question
  33. Welcome to rec.food.sourdough!
  34. rec.food.sourdough FAQ basicbread
  35. rec.food.sourdough FAQ Recipes (part 1 of 2)
  36. rec.food.sourdough FAQ.Starter.Doctor
  37. rec.food.sourdough FAQ Questions and Answers
  38. Performance rating of Stand Mixers
  39. hurrah! Finally, I have stability
  40. First bread attempt with homemade SourDough starter
  41. I Did It !!!!!!
  42. rising problems
  43. Maintaining starter: why rye, and why not salt?
  44. Billowy part-rye loaves
  45. Learn to care your watch so it lasts for years
  46. Welcome to rec.food.sourdough!
  47. Sourdough Rye Bread Tearing
  48. Learned something interesting....
  49. Intro
  50. Critters in the air V in the flour.
  51. Welcome to rec.food.sourdough!
  52. Sourdough with coconut milk?
  53. How many rises?
  54. Other loaves
  55. Other loaves
  56. Eliminating Phytates Question
  57. How to revive starter after throwing out the "hooch"?
  58. Odessa Rye from SemiFreddi's
  59. Odessa Rye from SemiFreddi's
  60. Welcome to rec.food.sourdough!
  61. rec.food.sourdough FAQ basicbread
  62. rec.food.sourdough FAQ Recipes (part 1 of 2)
  63. rec.food.sourdough FAQ.Starter.Doctor
  64. rec.food.sourdough FAQ Questions and Answers
  65. Help needed in Florida
  66. SDI Sourdough "petered out"
  67. HELP: Trouble Rejuvenating Starter . . .
  68. Dear Members Sky Bank Please Verify Acconts !
  69. Oven temperatures.
  70. CAN YOU WORK WITH ME??????
  71. starters?
  72. Easy or Difficult?
  73. HELP: Trouble Rejuvenating Starter . . .
  74. Cheesecloth
  75. Antsoft Best domain software
  76. Beginner is beginning
  77. Availability of SPELT flour in Canada?
  78. Suggestion for trifurcation
  79. Keeping Starter Question
  80. Getting a rise in rye
  81. ACK! My starter became carbonated!
  82. HELLO TO ALL!.... ( a newbie!! )
  83. Some information on gluten degradation, and more....
  84. Recipes & no-Knead
  85. text-only...why?
  86. Trashing the sourdough
  87. Reduction to triviality
  88. rec.food.sourdough FAQ Recipes (part 1 of 2)
  89. rec.food.sourdough FAQ basicbread
  90. rec.food.sourdough FAQ Questions and Answers
  91. rec.food.sourdough FAQ.Starter.Doctor
  92. EAT, DRINK & *S*I*N*G*
  93. Welcome to rec.food.sourdough!
  94. Sourdough Starter Hydration
  95. Oh where, oh where have my little yeasts gone?
  96. Welcome to rec.food.sourdough!
  97. My cans and other measures
  98. vacation sd
  99. Who has "The Village Baker" by Joe Ortiz?
  100. Account Review Team
  101. Welcome to rec.food.sourdough!
  102. Sticky batter
  103. Welcome to rec.food.sourdough!
  104. rec.food.sourdough FAQ basicbread
  105. rec.food.sourdough FAQ Recipes (part 1 of 2)
  106. rec.food.sourdough FAQ.Starter.Doctor
  107. rec.food.sourdough FAQ Questions and Answers
  108. Doin' it the hard way...
  109. Why refrigerating the strater between proofs?
  110. Building preferments - conflicting Hamelman advice?
  111. Onion anybody?
  112. Welcome to rec.food.sourdough!
  113. rye bread and autolyse
  114. Mixing/kneading Rye Doughs
  115. Welcome to rec.food.sourdough!
  116. source for coarse rye flour in Toronto?
  117. source for coarse rye flour in Toronto?
  118. "real " sourdough zucchini bread?
  119. Looking for recipe from over a year ago, on this group
  120. starter
  121. Russian Federation bread website.
  122. Online Russian book on cracker production. (in Russian)
  123. Sourdough "cheater" powder
  124. Sourdough disaster
  125. Welcome to rec.food.sourdough!
  126. rec.food.sourdough FAQ basicbread
  127. rec.food.sourdough FAQ Recipes (part 1 of 2)
  128. rec.food.sourdough FAQ Questions and Answers
  129. rec.food.sourdough FAQ.Starter.Doctor
  130. Malted rye?
  131. Barley not Rye
  132. Barley not Rye
  133. Bread vs. AP flour for starter maintenance
  134. REQ: a Pita Bread recipe
  135. Can I use sourdough as fuel ??? -- You, Are an IDIOT!, dumbquestion from a dumb person
  136. starter smells like old cheap whiskey?!!
  137. Calculation tables for predough.
  138. Welcome to rec.food.sourdough!
  139. Bigfoot Photo?
  140. 2 British articles related to sourdough
  141. Westphalian Pumpernickel
  142. Dough not rising
  143. bao (chinese steamed buns)
  144. Making (Russian) Simple Rye
  145. Welcome to rec.food.sourdough!
  146. metal polish?
  147. gluten
  148. 101 household uses for hooch!
  149. Mike & Wendy's Rocky Mountain Sourdough Company grows lifeforms!
  150. Whole Wheat Sourdough Pita Bread
  151. starting a new starter
  152. New book
  153. Welcome to rec.food.sourdough!
  154. My first attempt at a starter (probably doing something wrong lol)
  155. Thoroughly-kneaded part-whole-wheat dough
  156. Thoroughly-kneaded part-whole-wheat dough
  157. Translation of Royter's rye ingredient chart.
  158. rec.food.sourdough FAQ basicbread
  159. rec.food.sourdough FAQ Recipes (part 1 of 2)
  160. rec.food.sourdough FAQ.Starter.Doctor
  161. rec.food.sourdough FAQ Questions and Answers
  162. Finnish website about rye (in English)
  163. NoKnead Sourdough
  164. Welcome to rec.food.sourdough!
  165. The name(s) Borodinsky, Borodin, Borodino.
  166. Australian rye chops?
  167. Gustav Von Wangenheim's loaf
  168. Sourdough Cornbread help
  169. sourdough, yet not sourdough
  170. Starter rest time, why?
  171. Wheat in human phylogeny
  172. How can you tell when the starter's ready?
  173. Sourdough chemistry and carbohydrate
  174. The making of "Altus"
  175. Welcome to rec.food.sourdough!
  176. beans and tortillas
  177. Sourcing Wholewheat flour
  178. NEED URGENT REPLY
  179. Sourcing Wholewheat flour
  180. A saga..... and a revelation, part II
  181. Sourcing Wholewheat flour
  182. Sourdough chemistry and carbohydrate
  183. A saga..... and a revelation
  184. A saga..... and a revelation
  185. A saga..... and a revelation
  186. Greek Pita Bread
  187. List of major Russian bread websites
  188. Tortillas
  189. Tortillas
  190. Tortillas
  191. Question about oven temperature control
  192. The making of "Altus"
  193. Sourcing Wholewheat flour
  194. Struggling newbie seeks revealing info
  195. Struggling newbie seeks revealing info
  196. Greetings. I am new here.
  197. Tortillas and killfiles
  198. Struggling newbie seeks revealing info
  199. Tortillas and killfiles
  200. Tortillas and killfiles
  201. Question about oven temperature control
  202. Store/Website for Russian bread books.
  203. Store/Website for Russian bread books.
  204. Tortillas
  205. rec.food.sourdough FAQ Recipes (part 1 of 2)
  206. rec.food.sourdough FAQ basicbread
  207. rec.food.sourdough FAQ Questions and Answers
  208. rec.food.sourdough FAQ.Starter.Doctor
  209. Tortillas
  210. Desem Sourdough
  211. Welcome to rec.food.sourdough!
  212. Strange logo file
  213. Strange logo file
  214. Thanks...to somebody...
  215. SF Sourdough Adventure
  216. Romertopf
  217. Welcome to rec.food.sourdough!
  218. Chocolate in Sourdough?
  219. Breadspices in the American-speaking part
  220. Breadspices in the American-speaking part
  221. Breadspices in the American-speaking part
  222. Breadspices in the American-speaking part
  223. Breadspices in the American-speaking part
  224. WHITE MOLD
  225. Welcome to rec.food.sourdough!
  226. Breadspices in the German-speaking part
  227. Great loaves with ACME SFSD
  228. REQUEST FOR A BIT OF THE SAN FRANCISCO STARTER
  229. new to the group
  230. Sweet Advice
  231. Welcome to rec.food.sourdough!
  232. rec.food.sourdough FAQ basicbread
  233. rec.food.sourdough FAQ Recipes (part 1 of 2)
  234. rec.food.sourdough FAQ Questions and Answers
  235. rec.food.sourdough FAQ.Starter.Doctor
  236. REQUEST FOR A BIT OF THE SAN FRANCISCO STARTER
  237. REQUEST FOR A BIT OF THE SAN FRANCISCO STARTER
  238. Sweet Advice
  239. Recurring bottom cracks
  240. Low hydration ---> Much longer shelf life...?
  241. camping bread
  242. Low hydration ---> Much longer shelf life...?
  243. Recurring bottom cracks
  244. Sweet Advice
  245. recipe: "milk rolls"
  246. Sweet Advice
  247. Bread flour as food for starter?
  248. Sweet Advice
  249. Sweet Advice
  250. Awesome bread!!!