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Are you an expert in this area? Share your knowledge and earn expert points by giving answers or rating people's questions and answers! This section of FAQS.ORG is not sanctioned in any way by FAQ authors or maintainers. Questions strongly related to this FAQ: What is the standard limit of microbial growth in air for bakeries or any food industries?... by Joy (8/8/2003) what is the relationshib betwen sour dough vs staling in bread ? by atef (6/29/2003) what is the diffrent between firmness of bread during storage made by sourdough and of... by michael (7/5/2003) WHAT IS THE QUICKEST WAY TO MAKE WAY TO THE STARTER FOR THE SOURDOUGH BREAD ? by BABS (5/24/2007) What are the chemical reactions involved in baking dough? Specifically: (a) the effect of... by paulaj (12/28/2004) why is pizza hot when you bite into it but not so hot if your just holding it by ahhh (3/9/2004) DETAILS ON L.PLANTARUM AND ITS MECHANISM AND REACTIONS by MAYANG (3/9/2004) Who was the first person to actually eat sourdough bread? by Ashlynne (12/26/2003) How do you activate a sourdough culture that has been dried? by Colleen (3/3/2004) I have a sourdough culture fed with flat beer and whole wheat flour that is about a year... by tex (7/8/2003) what is the relationship between sourdough on staling of bread ? by michael (7/3/2003) HOW TO MAKE FROZEN DOUGH? by JACK (8/6/2004) What effect does the time for degassing a beverage has on its titrable acidity by Leena (12/17/2003) I make only whole wheat sourdough bread, just wheat and water. Starter is active, doubles... by Ken Knowles (7/7/2003) Which is the best flour to be used for pizza dough??? Is it bread flour or all purpose... by RAJ (3/12/2004) where does yeast originate and what is it. by randy (2/4/2004) Emneth Angling 21 Gaultree square Emneth Norfolk England PE14 8DA Tel 44, 01945... by MICK ASKER (3/5/2004) Questions somewhat related to this FAQ: why does a yeast cell metabolise glucose quickly? by Kirsty fletcher (10/8/2003) How are chemical reactions involved in baking bread? by Kayla (8/30/2006) WHAT TOUR PROBLEM YOU ARE UGLY by lala (9/18/2003) Describe the reactions involved in baking dough. by CJ (12/1/2003) what is the principal acid in the course of barley fermentation which can guide the... by sam2003kilaza@yahoo.com (4/22/2004) Other questions awaiting answers: 42276 questions related to other FAQs 6468 general questions 15588 answered questions
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