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Fermenting SourdoughJamie Guffey
http://jamieguffey.wordpress.com/
Jamie Guffey
http://jamieguffey.wordpress.com/
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Fermenting Sourdough | jamieguffey.wordpress.com Reviews
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Jamie Guffey
jamieguffey.wordpress.com
Day 21 Leaven float test – Fermenting Sourdough
https://jamieguffey.wordpress.com/2015/03/08/day-21-leaven-float-test
Day 21 Leaven float test. March 8, 2015. Leaven float test pasted. Day 21 Leaven float test. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email.
Day 17 – Fermenting Sourdough
https://jamieguffey.wordpress.com/2015/03/06/day-17
March 6, 2015. Day 18 →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Create a free website or blog at WordPress.com.
Day 18 – Fermenting Sourdough
https://jamieguffey.wordpress.com/2015/03/06/day-18
March 6, 2015. Checked culture, gas bubbles formed. I removed top layer, to expose the culture at the bottom of the bowl. Transferred 1 tablespoon of culture into a new bowl. The smell of the culture was strong. I then added 2 tablespoons of new flour mix, added warm water, and mixed with my hands to make a paste. Days16-18. Day 19 →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Notify me of new comments via email.
Day 19 – Fermenting Sourdough
https://jamieguffey.wordpress.com/2015/03/06/day-19
March 6, 2015. March 8, 2015. Day 20 →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Create a free website or blog at WordPress.com.
Grading – Fermenting Sourdough
https://jamieguffey.wordpress.com/2015/03/08/grading
March 8, 2015. March 8, 2015. Please do not grade by blog yet….I still need to download my final bread pics and post. I will have it done by 7PM…… I also would like to clean up my blog. Day 21 Leaven float test. One thought on “ Grading. So I was about to start “grading” your blog, is it good to go? I see the date is the 8th when you made this post so I just want to make sure with you. March 9, 2015 at 5:05 pm. Leave a Reply Cancel reply. Enter your comment here. Address never made public).
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February | 2015 | Time To Bake
https://sourdough2015.wordpress.com/2015/02
CLASS EXPERIMENT: SOURDOUGH BREAD. Recipe: Herbed Tomato Flatbread. February 28, 2015. I love making homemade pizza. I’m gonna try this. Herbed Flatbread with Tomato, Courtesy: http:/ www.pillsbury.com. How about flatbread for a fun alternative to dinner rolls or bread sticks? It’s easy to make you own, especially if you use pre-made, refrigerated pizza dough. I like this recipe because it combines dough with tomato and garlic, like a deconstructed pizza. 1 Tbsp. olive oil. 1/2 tsp. minced garlic. Pretze...
Day 22 | Time To Bake
https://sourdough2015.wordpress.com/2015/03/09/day-22
CLASS EXPERIMENT: SOURDOUGH BREAD. March 9, 2015. My bread book gave me a clear and detailed direction. My leaven floated for three seconds. I don’t think it passed the float test. I decided to move on with the experiment, so I can complete my project. There was some bubbles or fizz from the leaven. I am getting ready to bake, I have added three cups of my prepared flour mix or as my book would say, “50/50 mixture”. Now I am adding salt every thirty minutes for four hours. Day 21- Float Test.
Quick update | Time To Bake
https://sourdough2015.wordpress.com/2015/03/07/quick-update
CLASS EXPERIMENT: SOURDOUGH BREAD. March 7, 2015. Day 21- Float Test. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Day 21- Float Test.
Sunday, Feb. 19 | Time To Bake
https://sourdough2015.wordpress.com/2015/02/19/friday-feb-13/comment-page-1
CLASS EXPERIMENT: SOURDOUGH BREAD. Sunday, Feb. 19. February 19, 2015. DAY 4 OF TRAL 2. Castelvetrano Olive Sourdough Bread – #twelveloaves. Middot; February 19, 2015. Day 4 of first trial. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out.
Days 5-10 | Time To Bake
https://sourdough2015.wordpress.com/2015/02/26/days-5-10/comment-page-1
CLASS EXPERIMENT: SOURDOUGH BREAD. February 26, 2015. Here are some photos of my last five days of this tedious project. The mixture of day 5. The mixture of day 6. The transfer from one bowl to another on day 9. Some days do not have a discription because by now it’s pretty self eplainitory, but also because I forgot what day it was 😜. Well, stay tuned! Day 4 and 5. Middot; February 27, 2015. Amen….I feel like its never going to end. Middot; February 27, 2015. Leave a Reply Cancel reply. Is it time yet?
Is it time yet? | Time To Bake
https://sourdough2015.wordpress.com/2015/03/07/is-it-time-yet
CLASS EXPERIMENT: SOURDOUGH BREAD. Is it time yet? March 7, 2015. 8230;Not quite. Over night I check my culture and it seemed to do great. Since my last post, I re fed my culture and transferred it into a small bowl and let it incubate in the kitchen cabinet over night for 15 hours. At 10 PM, I did have some gas (three) bubbles and a thin (a very thin) of crust being to form. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Day 21- Float Test.
January | 2015 | Time To Bake
https://sourdough2015.wordpress.com/2015/01
CLASS EXPERIMENT: SOURDOUGH BREAD. January 18, 2015. IT IS ALMOST TIME TO START, HERE IS WHERE YOU WILL SEE ALL OF THE MAGIC! I AM MAKING SOURDOUGH BREAD FOR MY CLASS AS AN EXPERIMENT. I WILL LIST MY INGREDIENTS AND RECIPES, AND ANYTHING ELSE THAT I DO FOR THIS PROJECT. UNTILL NEXT TIME,. Day 21- Float Test. Is it time yet? On Sunday, Feb. 19. Day 21- Float Test. Is it time yet? On Sunday, Feb. 19. Create a free website or blog at WordPress.com.
March | 2015 | Time To Bake
https://sourdough2015.wordpress.com/2015/03
CLASS EXPERIMENT: SOURDOUGH BREAD. March 9, 2015. My bread book gave me a clear and detailed direction. My leaven floated for three seconds. I don’t think it passed the float test. I decided to move on with the experiment, so I can complete my project. There was some bubbles or fizz from the leaven. I am getting ready to bake, I have added three cups of my prepared flour mix or as my book would say, “50/50 mixture”. Now I am adding salt every thirty minutes for four hours. Day 21- Float Test. My culture,...
Day 21- Float Test | Time To Bake
https://sourdough2015.wordpress.com/2015/03/08/day-21-float-test
CLASS EXPERIMENT: SOURDOUGH BREAD. Day 21- Float Test. March 8, 2015. Well guys, I did not pass the test. I will try again tomorrow. For preparation for the test, I took the layer of crust off my leaven and scooped a tea spoon from the bottom of the bowl a put in a four ounce cup of water. I had to be careful not to deflate the leaven during the transfer for the float test. The bubbles in the leaven from the incubation will cause the mixture to float, then pass the test. Plenty of bubbles, but no float.
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Jamie G Lifestyle ~ Authentic Living - Jamie G Lifestyle
Welcome to the official website for Jamie G. Lifestyle! I am genuinely grateful to have you visiting. I am a passion filled lover of Jesus and people, I love exceptional food, a deep glass of vino with decadent dark chocolate my girlfriends and kids, dancing until I drop, laughing until I cry, and I am crazy about discovering and inspiring Influencers and Atmosphere/World Changers! Jamie G Lifestyle Authentic Living. Leadership & Lifestyle Coaching. Speaker & Vitality Spokesperson. She has worked with co...
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Simply text JGST09 10 (or any amount up to 10) to this number : 70070 THANK YOU! Jamie G Sports Hall Project. Another amazing evening had @ The Lights on Saturday 22nd July WE reached our target 100,000 pledged to Anton School Jamie G Sports Hall! THANK you so much for your generosity your continued support, it is much appreciated! Sports Hall Project Fund Raising Total. Amount Raised So Far 100,000 of 100,000 Target! Interested in raising funds to create opportunities for the young of Andover?
Fermenting Sourdough
March 9, 2015. I have finished baking my bread. Process: Preheated the oven too 500 degrees Celsius. Sprinkled flower in the surface, Formed the dough into a ball, flatted the ball of dough, stretched and folded the dough four times.Placed the dough in dutch oven pot and put the lid on. I reduced the oven to 400 degrees celsius and baked for 20 minutes. Removed the pot from the oven, turned off the oven and put the loaf of bread on a cooling rack. And Done! March 8, 2015. March 8, 2015. March 8, 2015.
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Avoiding The Drop | The thin line between obscurity and history.
The thin line between obscurity and history. Me, Myself and I. April 1, 2014. Can Things Really Get Better? 8220;Things can only get better” is the chant Sunderland fans have echoed from coast to coast, ground to ground, in this seasons cup and league ventures. But can things really get better for the Wearside club? Martin O’Neill celebrates his side miraculous 2-1 comeback against Blackburn Rovers in his first game in charge of the “Black Cats”. Can things get better for Sunderland? March 31, 2014.
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Jamie's stories are fantastically written with vivid characters moving through evocative landscapes. You can feel the bitter winter wind in 'Christmas' and the brooding summer dust bowl of 'Changes' a real treat for the eyes and imagination! SUNDAY TIMES BESTSELLING AUTHOR, Miranda Dickinson. Jamie favours the short story genre, believing it to be the closest written prose to the traditional art of storytelling, and has just completed his second novel 'The Judgement of Moses Crowe.'. He has also worked w...
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Hi, I'm Jamie! I'm 25 and work as a full time web designer. I've been fortunate enough to work for some great companies, with the opportunity to share my passion for web and design. Lasagne (oh, and burger and chips). Read more about me here. I have recently updated the following pages with some new work. Keep watching this space for further updates! Mills Engineering Services Ltd. Will be undergoing a complete revamp over the summer. Watch this space for the latest updates on this project.
Jamie Gumbrecht | Journalist, online and in print
Journalist, online and in print. Skip to primary content. Skip to secondary content. I’m Jamie Gumbrecht, a writer and editor in Atlanta, Georgia. I’m a journalist with CNN.com. Where I write, edit, plan, promote and share stories and projects about education, parenting, relationships, entertainment, pop culture and travel. I began my journalism career at The State News. In 2010, I graduated with an MFA in creative nonfiction from Goucher College. You can reach me via e-mail. Leave a Reply Cancel reply.
