Here is the hypertext version of the Sourdough FAQ Question & Answers. The text version is posted periodically to Usenet newsgroup rec.food.sourdough.
1. Introduction
and Where are the FAQs?
2. Table
of Contents
3. What
is the protein or gluten content of various flours?
4. What
are some books on bread?
5. What
is gluten and how is it developed?
6. How
do wild and commercial yeast differ?
7. Can
I make bread without salt?
8. How
do I stop my sourdough bread from flattening?
9. Can
I use chlorinated water with my starter?
10. Does
temperature of the starter have an effect on flavour?
11.
What
is diastatic malt?
12. What
is meant by % hydration of a dough
13. What
is a sponge?
14. What
is the difference between sourdough methods?
15. How
do I make soft buns?
16. How
should I feed my starter for best results?
17. Are
all starters the same?
18. What
about Nancy Silverton's latest book?
19. How
do I get that great crust?
20. How
much starter do I need to keep?
21. Sourdough
Science 101
22. What
is the Microbiology of San Francisco Sourdough?
23. What
about Ed Wood's latest book?
24. How
can I start a starter from scratch?
25. How
do I get holey, sour, moist and long keeping bread?
26. Is
slashing of loaves aesthetic or functional?
27. How
do lactic bacteria affect sourdough bread?
28. What
is hooch? Refrigerator hooch? What do I do with it?
29. How
can I determine the proportion of flour in my starter?
30.
How
can I ship my starter to someone else?
31. How
do I get that lofty loaf?
32. What
is San Francisco Sourdough?
33. What
temperature should my starter be for best results?
34. Can
I freeze or dry my starter?
35. What
happens if I start my starter with commercial yeast?
36.
What
do all these baker's terms mean?
37. What
is the relationship between temperature and activity?
38. Is
there a glossary of rec.food.sourdough terms?
39. What
factors affect microbial growth in sourdough?
40. Should
I use an established starter or make my own starter
41. Can
I use metal utensils with sourdough?
42. What
is a good source for technical information?
43. How
do I convert yeast bread recipes to SD recipes?
44. What
is meant by a "fully activated" starter?
45. What
about Dan Wing's new book "The Bread Builders"?
46.
What's
all this about natural leaven?
47. How
does one measure the pH of sourdough?
48. Should
I use more than one rise for my bread?
49. What
is Salt Rising Bread?
99. Authors
Sourdough FAQs |Darrell Greenwood's Home Page
This page was last updated on Tue, Aug 3, 2010 at 7:53:05 PM.
Links changed to carlsfriends.net 10/8/16