Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Need Ideas for Sourdough Bread Class
    Lost? Site Map

    Need Ideas for Sourdough Bread Class

    Go to page << Previous Page  1, 2
    Mon May 02, 2005 12:53 pm
    Newbie "Fry Cook" Poster

    I, like you, work Saturdays. (Don't tell anyone else about the benifits of haveing time off during the week to do things, while everybody else is working. Checkout lines at Costco, what are they?)

    Wednesday would work for me, or a Saturday evening.

    Tue May 03, 2005 9:56 pm Groupie
    I am looking forward to your class Donna, my starter is still going strong, I have made a couple of sourdough loafs so far but I think I need some fine tuning and even if I can't be at your class I will definately read and follow it. I personally can't really commit to a certain date but if I can be here I will, if I can't I will certainly benefit from it anyway icon_smile.gif

    I have also been making other breads as well, per requests from friends and family, being a single working man doesn't leave as much time for bread making as one would think
    Donna M.
    Wed May 04, 2005 12:23 am
    Forum Host
    Hi Chip! I know what you mean about being too busy to bake bread. I often fall into that category too. Lately I have been making the dough one evening and refrigerating it to bake the next day. I have gone as long as 24 hours in the fridge. It really seems to improve the bread, too. The only drawback is that it takes the dough quite a long time to warm up after you take it out. Sometimes I will float the bowl of dough in another bowl of warm water to speed things up.
    Wed May 04, 2005 11:44 pm Groupie
    Hello Donna. Yes, I noticed in another thread a few days ago you posted about refridgerating your dough, I will have to give it a try. I bet the bread does have better flavor , kinda makes sence that it would.
    Go to page << Previous Page  1, 2 E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites