|
| Your subscription on Sourdough Companion
| notifies you of a new post:
|
| Category: Sourdough baking
| Author: esbkk
| Title: How do improve oven-spring
Hi All -
I wonder whether there is someone on this forum able to comment on (probably)
my last concern.
After a long time of trying, I have finally come to the point where the
loaves are acceptable to almost all who have tasted them: a 70%rye-30%wheat
flour Mischbrot (70%hydration); with a 6% mixture of a soaker of bulgar
wheat, wheat germ, barley or oats, bread spices loosely based on German
Brotgewuerz, and prepared using the Detmold 3-stage process.
| Link: http://sourdough.com/forum/how-do-improve-oven-spring
| Direct unsubscribe link (content type):
|
http://sourdough.com/s/del/node/type/forum/-1/1000458/b91fc45ef1cacbd4a5ae5326bc9ff06a
| --------------------------------------------------------------------
| This is an automated message. Please do NOT reply to the sender address!
| To manage your subscriptions go to
| http://sourdough.com/user/1000458/subscriptions
Hiç yorum yok:
Yorum Gönder