Author Archives: haroldcorbin

Istruzioni – Italiano

Posted on May 11, 2012 by haroldcorbin

Istruzioni ECCO COME ATTIVARE UN LIEVITO NATURALE DISIDRATO di Ed Wood

Istruzioni – Italiano
PDF (114 KB)

Le colture di lievito di… » read more

Posted in Activation Instructions | Tagged activation, Attivazione, bread, coltura, culture, instructions, istruzioni, italian, italiano, italy, lievito, pane, sourdough | Comments Off

Poland Culture

Posted on June 15, 2011 by haroldcorbin

This is our newest acquisition. I received an email from the UK describing a Polish culture that included one word, PUMPERNICKLE, that convinced me… » read more

Posted in Cultures | Tagged culture, poland, polish, pumpernickel, sourdough | Comments Off

Pumpernickel Sourdough Recipe

Posted on June 15, 2011 by haroldcorbin

Pumpernickel rye is coarsely ground rye berries with the reputation, first, of being difficult to work with and second, of producing a rye flavor well… » read more

Posted in Recipes | Tagged polish, pumpernickel, rye, sourdough | Comments Off

Pita Breads Recipe

Posted on June 15, 2011 by haroldcorbin

At some time back in 1993 I put out a dish of flour and water at the foot of the biggest pyramid in Egypt. Within… » read more

Posted in Recipes | Tagged breads, giza, instructions, pita, recipe, recipes | Comments Off

Activation Instructions – English

Posted on June 15, 2011 by haroldcorbin

Quick Reference for ACTIVATING YOUR DRIED SOURDOUGH CULTURES by Ed Wood

Activation Instructions in English
PDF (90 KB)

Sourdough cultures from Sourdoughs… » read more

Posted in Activation Instructions | Tagged activation, culture, dried, english, instructions, sourdough | Comments Off

Kurzanleitung – Deutsch

Posted on June 15, 2011 by haroldcorbin

Kurzanleitung AKTIVIERUNG VON GETROCKNETEN SAUERTEIGKULTUREN Ed Wood

Kurzanleitung in Deutsch
PDF (94 KB)

Sauerteigkulturen von Sourdoughs International werden benutzt um authentischen Sauerteig zu backen. Sie… » read more

Posted in Activation Instructions | Tagged activation, Aktivierung, Anleitung, bread, brot, culture, deutsch, dinkelsauer, German, instructions, kultur, roggensauer, sauerteig, sauerteigkultur, sourdough, weizensauer | Comments Off

Référence Rapide – Français

Posted on June 15, 2011 by haroldcorbin

Référence Rapide Pour L’ACTIVATION DES CULTURES DÉSHYDRATÉES DE LEVAIN Par Ed Wood

Référence Rapide en Français
PDF (90 KB)

Les cultures de levain de… » read more

Posted in Activation Instructions | Tagged activation, bread, culture, German, instructions, levain, sourdough | Comments Off

Guía de Referencia rápida – Español

Posted on June 15, 2011 by haroldcorbin

Guía de Referencia rápida para LA ACTIVACION DE SUS CULTIVOS DE LEVADURA Ed Wood

Guía de Referencia rápida en Español
PDF (90 KB)

… » read more

Posted in Activation Instructions | Tagged activación, activation, bread, cultura, culture, de masa fermentada, espanol, instrucciones, instructions, pan, sourdough, spanish | Comments Off