Technical Centre
Overt criticism is acceptable in this forum
| Topic | Replies | Views | Created | Last reply | |
|---|---|---|---|---|---|
|
Stiff vs Liquid Starter |
4
|
159 |
by TeckPoh 2008 Dec 18 - 17:12 |
by LeadDog 2008 Dec 19 - 13:59 |
|
|
Baos: The Rise & Fall (and Rise?) |
11
|
525 |
by jacklang 2008 Aug 14 - 16:34 |
by rbd 2008 Aug 15 - 22:59 |
|
|
milling 101 |
1
|
218 |
by Panevino 2008 Jul 23 - 17:03 |
by TeckPoh 2008 Jul 25 - 11:24 |
|
|
Which Salt? |
6
|
586 |
by Irvaky 2008 Jun 19 - 08:57 |
by Irvaky 2008 Jun 26 - 15:36 |
|
|
Which Salt? |
0
|
219 |
by Irvaky 2008 Jun 19 - 08:57 |
n/a |
|
|
Yeast/Bacteria Source |
12
|
669 |
by gul_dekar 2008 Apr 8 - 23:24 |
by Danubian 2008 Apr 14 - 16:32 |
|
|
Australian Culture |
4
|
272 |
by Graham 2006 Apr 22 - 13:18 |
by Graham 2008 Apr 3 - 10:23 |
|
effects of extended autolyse |
21
|
745 |
by Panevino 2008 Mar 16 - 15:51 |
by Panevino 2008 Mar 26 - 17:36 |
|
|
Life Span of Yeast Organism |
24
|
587 |
by Graham 2008 Mar 18 - 12:58 |
by Graham 2008 Mar 23 - 13:12 |
|
|
drying starter for storage |
5
|
272 |
by nowonmai 2008 Mar 18 - 10:41 |
by Danubian 2008 Mar 19 - 12:54 |
|
|
Refrigeration in Sourdough |
59
|
1275 |
by Panevino 2008 Mar 9 - 18:38 |
by Danubian 2008 Mar 13 - 20:39 |
|
|
Cutting to control expansion |
5
|
296 |
by Danubian 2008 Mar 10 - 22:48 |
by TeckPoh 2008 Mar 11 - 23:01 |
|
|
Extreme example |
10
|
358 |
by Danubian 2008 Feb 28 - 23:34 |
by Danubian 2008 Mar 2 - 21:36 |
|
|
Preserving Bread Culture |
2
|
638 |
by gul_dekar 2008 Feb 23 - 22:09 |
by Danubian 2008 Feb 27 - 11:22 |
|
|
From Mold to sourdough |
5
|
435 |
by doughman 2008 Feb 23 - 15:30 |
by doughman 2008 Feb 24 - 01:57 |
|
|
Unable to post on many topics.... |
2
|
222 |
by Danubian 2008 Jan 27 - 22:53 |
by Maedi 2008 Jan 28 - 00:22 |
|
|
Diastatic Malt - What Percentage |
41
|
475 |
by Panevino 2007 May 1 - 12:36 |
by Danubian 2007 Dec 12 - 11:46 |
|
|
mold on sour starter |
3
|
226 |
by sourdoughmarie 2007 Nov 13 - 04:41 |
by danlepard 2007 Nov 15 - 11:50 |
|
|
sluggish flour |
8
|
185 |
by Panevino 2007 Aug 30 - 03:33 |
by Maedi 2007 Sep 6 - 08:11 |
|
|
Is something wrong with this way? |
5
|
163 |
by fernanda 2007 Jul 27 - 10:45 |
by TeckPoh 2007 Aug 3 - 12:45 |
|
|
Baking Problems Solved - The Book |
3
|
264 |
by Panevino 2007 Jul 1 - 17:44 |
by Maedi 2007 Jul 27 - 19:01 |
|
|
"Dark" or "Black" colour to rye bread |
22
|
520 |
by Danubian 2007 Jun 13 - 12:32 |
by KazaKhan®© 2007 Jun 18 - 00:21 |
|
|
Re rye flour and starter |
30
|
505 |
by Normbake 2006 Jul 21 - 06:28 |
by Cam 2007 Jun 15 - 01:40 |
|
|
Bannetons and baskets. |
8
|
213 |
by Bill44 2006 May 29 - 13:14 |
by Danubian 2007 Jun 2 - 14:31 |
|
|
Flour question |
7
|
292 |
by Normbake 2007 Jun 1 - 04:29 |
by Danubian 2007 Jun 1 - 20:12 |
|
|
SOURDOUGH BAGUETTES |
41
|
172 |
by chembake 2006 May 29 - 07:31 |
by Danubian 2007 May 31 - 23:20 |
|
|
How to prevent baking turtles? |
8
|
247 |
by matthew 2006 Sep 1 - 19:14 |
by Danubian 2007 May 30 - 23:12 |
|
|
Retardation |
2
|
201 |
by Panevino 2007 May 1 - 13:58 |
by Maedi 2007 May 2 - 22:14 |
|
|
Folding versus Kneading |
12
|
205 |
by carla 2006 Nov 29 - 16:00 |
by wadada 2007 Feb 21 - 01:35 |
|
|
Wholemeal crumb structure |
17
|
203 |
by TeckPoh 2006 Sep 27 - 00:44 |
by Cam 2006 Sep 28 - 09:20 |
|
|
Granite slab as baking stone... |
8
|
1048 |
by donyeokl 2006 May 10 - 01:15 |
by KazaKhan®© 2006 Aug 16 - 07:02 |
|
|
chembake |
16
|
168 |
by northwestsourdough 2006 Jul 2 - 00:41 |
by TeckPoh 2006 Jul 8 - 11:07 |
|
|
Naturally Leavened Bread |
4
|
342 |
by Normbake 2006 May 30 - 03:01 |
by Maedi 2006 May 31 - 06:29 |
|
|
Levit |
1
|
216 |
by Jeremy 2006 May 25 - 22:17 |
by Maedi 2006 May 26 - 06:18 |
|
|
To Lame or not to lame the dough....or its just plainly lame |
4
|
287 |
by chembake 2006 May 18 - 15:19 |
by Maedi 2006 May 20 - 06:12 |
|
|
Timing for using a refreshed starter |
9
|
215 |
by SourDom 2006 May 8 - 19:11 |
by Maedi 2006 May 10 - 09:09 |
|
|
High protein flour in leavens |
9
|
668 |
by Graham 2006 Apr 28 - 18:03 |
by ted-chang 2006 May 3 - 23:43 |
|
|
myths and reality in naturally fermented bread |
46
|
390 |
by chembake 2006 Apr 17 - 16:06 |
by Maedi 2006 Apr 30 - 22:39 |