Description:
Making and baking with sourdough.
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Two beginner questions
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I made a sourdough starter a few months ago and have been figuring out the basics since then, but there are two general questions I'm hoping someone here can help me with: 1. About how much salt do you use in your dough? I tend to start with about a half-cup of fairly thin starter, add a half-cup of water, and... more »
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cleaning a K-Tec grinder?
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I love my K-Tec grinder, and have been using it for five or six years. Lately, it had slowly gotten slower and slower in the amount of grain that goes through it. The motor seems to be going just as fast as always, though. I pulled the foam plug on the "side vent", and found that it was thoroughly clogged. I knocked out the clogs, and a couple... more »
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Starter smell
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Or, rather, lack of smell. All the references to sourdough starter and smell/aroma suggest that there is one, whether light or strong. My started was made by me and lives in my fridge, covered by a fine net (one of those things weighted with beads round the edge).It has no particular smell that I can detect and I don't think it gives a particular 'sour'... more »
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Calvel's Autolysis
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I haven't posted here in years, but now I come full circle and return to ask for assistance once again. I just obtained a copy of the english translation by Wirtz and MacGuire of Le Gout du Pain by Raymond Calvel. I think I've sorted through many of the details; I have a starter raring to go, and this... more »
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ClayOven Blog
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Hi I have also built a clay oven recently and have written a blog about it if you fancy a look: [link] Cheers Simon
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Nutritional Question (concerning wheat allergy)
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My partner has recently discovered she has a wheat allergy, which is distinct from a Gluten allergy. The allergy is minor, not life threatening but enough of an inconvenience to make us want to try and cut any unnecessary wheat out of the diet. The usual backups for Celiac's like spelt and kamut do about the same damage as standard... more »
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Bromated Flour
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Bromated flour has been banned in much of the world, but remains available in the United States. [link] [link] --------------- Potassium bromate is an additive used to strengthen bread dough. But the Food and Drug Administration (FDA) has known since 1982 that it... more »
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