"Have you wondered all these years why one persistent voice from the past states that stone ground flour is the best? Well it is, if: the wheat is a little...
I have a simple question I hope no one makes fun of me for asking. I know there are some folks here who swear by home-milled wheat; I know they say that the...
... Jonathan, My comp would be between what I mill and a brand called Dakota Maid which is not widely distributed beyond the northern mid-west (which is a...
This is how I got my starter going: 1. Day 7 pm: 100g water (always without chloride. Let stand in an open bowl for several hours before use - the chloride...
I'm not huge on deserts, but this is a nice simple desert based on olive oil instead of butter, with a subtle citrus backdrop. Tastes great with coffee. Torta...
... I'd say the primary difference between freshly milled and anything from a bag is that one is 100% whole grain, and the other isn't. Hammelman and Wing have...
Based on the information in Dan Wing and Alan Scott's book, The Bread Builders, Flemish desem is a specific set of yeasts and bacteria. It has been determined...
Hello all. I just joined this group and have read all the archives now. You guys are real baker people, and I am just a wannabe. If ever I have enough time...
Normally when I need a rye starter, I start with a tablespoon of whole wheat starter, and build it with rye; but each build and the final proof seems to take...
... It's been an interesting experiment. The first batch of starter I made, proofed the bread nicely but the feel of the dough was slack and sticky. It was a...
... So here I am responding to my own post <g>. I usually bake pizza once a week, it's what I keep the AP starter for. Since we tend to stack projects up for...
recipe WITH amounts of ingredients for her ezekiel bread? It's online everywhere, back from 1998, but this one has no amounts. You had to mail off for the...
... they compare to your whole wheat starters? The first time I tried rye starter using dark rye flour and water, it spoiled, instead of fermenting. Then, I...
Tom, you're right in that desem "eats gluten." The bacterial portion of the culture produces proteolytic enzymes that break down protein, and while they seem...
There has been a lot of discussion here recently about sourdough starters, so this may be of interest to some. It's a thread on the Cook's Talk message board...
... Macy (are there really 3799 other dwinks?) Thanks for the info; the anecdotal evidence already convinced me I was right, but with everyone describing desem...
... Oh gosh, I hope not :-) Tom, I think there is no such thing as too vigorous :-) That is really what you want---to get it up to maximum leavening power. The...
... really what ... sleepy and sluggish. Asking an ex-engineer if he's good at math is the ultimate insult--like asking Andrew Lloyd Webber if he can read...
... from breads made with regular yeast? Have you ever used less starter % in your dough to extend the rise, for flavor's sake? I let my bread rise twice...
dwink3800@... wrote, ... the culture produces proteolytic enzymes that break down protein, and while they seem to accomplish it faster in desem, the same...
Asking an ex-engineer if he's good at math is the ultimate insult--like asking Andrew Lloyd Webber if he can read music. But I'll wipe the tears away and ...
In a message dated 5/25/2005 12:01:43 PM Central Daylight Time, tpark@... writes: If you allow the dough too long to develop during feeding, the bacteria ...
... That 30% innoculation... I am assuming it is a firm doughlike starter. Is is salted or are you salting later in the process? I am asking because in rye...
... 65% hydration, a fairly firm starter, and it is unsalted. Basically, the process described in Laurel's book, except that her starter hydration is a bit...
dwink3800@... wrote, ... sourdough. Higher temperatures speed everything up, especially the bacterial portion. They like it warm and they are the ones...
In a message dated 5/30/2005 3:58:21 PM Central Daylight Time, jkandell@... writes: Sure, my whole grain starters go "bad" faster than my white ones....
Having problems with message search?
Fill out this form to ensure your group is one of the first to be migrated to the new message search system.
