Comments on: Fife Flour Sourdough http://www.stephensonandduess.com/2009/08/14/fife-flour-sourdough/ New Heritage Cooking Tue, 26 Jul 2011 05:33:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Mr Duess http://www.stephensonandduess.com/2009/08/14/fife-flour-sourdough/comment-page-1/#comment-454 Mr Duess Mon, 07 Jun 2010 00:55:17 +0000 http://www.stephensonandduess.com/?p=215#comment-454 Firm and shiny. The doughg should hold it's shape. Firm and shiny. The doughg should hold it’s shape.

]]> By: melissa http://www.stephensonandduess.com/2009/08/14/fife-flour-sourdough/comment-page-1/#comment-448 melissa Sun, 06 Jun 2010 15:13:46 +0000 http://www.stephensonandduess.com/?p=215#comment-448 Hi, I've tried your recipe....can you tell me....what should the consistancy of the dough be when I am putting it in the fridge for the day?? Hi, I’ve tried your recipe….can you tell me….what should the consistancy of the dough be when I am putting it in the fridge for the day??

]]> By: Home Cured Bacon and a Harley Davidson | Stephenson and Duess http://www.stephensonandduess.com/2009/08/14/fife-flour-sourdough/comment-page-1/#comment-37 Home Cured Bacon and a Harley Davidson | Stephenson and Duess Sat, 29 Aug 2009 17:26:54 +0000 http://www.stephensonandduess.com/?p=215#comment-37 [...] nice thing about the home made bacon, the home made duck prosciutto, the home made sourdough bread (damn you Mr. Duess! you will get your comeuppance) etc, is that you begin to develop a relationship with the process [...] [...] nice thing about the home made bacon, the home made duck prosciutto, the home made sourdough bread (damn you Mr. Duess! you will get your comeuppance) etc, is that you begin to develop a relationship with the process [...]

]]> By: Mr. Stephenson http://www.stephensonandduess.com/2009/08/14/fife-flour-sourdough/comment-page-1/#comment-30 Mr. Stephenson Thu, 20 Aug 2009 16:14:12 +0000 http://www.stephensonandduess.com/?p=215#comment-30 I do have to say, Mr. Duess, that you have taken the Red Fife and made it into an amazingly delicious bread. I will need to get some more instruction from you on the Sourdough started and this is clearly the way to go! I do have to say, Mr. Duess, that you have taken the Red Fife and made it into an amazingly delicious bread. I will need to get some more instruction from you on the Sourdough started and this is clearly the way to go!

]]> By: Mr Duess http://www.stephensonandduess.com/2009/08/14/fife-flour-sourdough/comment-page-1/#comment-12 Mr Duess Sat, 15 Aug 2009 02:57:35 +0000 http://www.stephensonandduess.com/?p=215#comment-12 Extremely tasty. A touch of tangy-ness from the sourdough, nice crumb structure. Crisp on the outside, chewy in the middle. I kept the hydration reasonably low, so no handling issues, but it does make for a dense interior. Extremely tasty. A touch of tangy-ness from the sourdough, nice crumb structure. Crisp on the outside, chewy in the middle.

I kept the hydration reasonably low, so no handling issues, but it does make for a dense interior.

]]> By: justin http://www.stephensonandduess.com/2009/08/14/fife-flour-sourdough/comment-page-1/#comment-11 justin Sat, 15 Aug 2009 02:09:23 +0000 http://www.stephensonandduess.com/?p=215#comment-11 Mr. Duess, What is the verdict on the sourdough red fife? Tasty? How did the glutten work out? I found that I could kneed it like strong wheat as opposed to spelt. I did, however, find that it produced a far wetter dough when doing a traditional lean dough. Let me know how it tastes. Perhaps tomorrow we can have a red fife BLT with the bacon I'm smoking tomorrow! I'm so excited I might not be able to sleep. Mr. Duess,

What is the verdict on the sourdough red fife? Tasty? How did the glutten work out? I found that I could kneed it like strong wheat as opposed to spelt. I did, however, find that it produced a far wetter dough when doing a traditional lean dough.

Let me know how it tastes. Perhaps tomorrow we can have a red fife BLT with the bacon I’m smoking tomorrow! I’m so excited I might not be able to sleep.

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