Comments for Sour Flour http://www.sourflour.org Fri, 03 Sep 2010 23:49:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on The Organization by Working on the Training Manual – Sour Flour http://www.sourflour.org/about/the-organization/comment-page-1/#comment-419 Working on the Training Manual – Sour Flour Fri, 03 Sep 2010 23:49:26 +0000 http://www.sourflour.org/?page_id=324#comment-419 [...] The Organization [...] [...] The Organization [...]

]]> Comment on Make Your Own Sourdough Starter by The Daily Loaves – Sour Flour http://www.sourflour.org/make-your-own-sourdough-starter/comment-page-1/#comment-415 The Daily Loaves – Sour Flour Wed, 01 Sep 2010 17:00:47 +0000 http://www.sourflour.org/?p=612#comment-415 [...] the 8-10 hours that I’m sleeping is the challenge. In order to do so, I have to gauge the activity level of the dough, and make sure that I’ve formed the proper [...] [...] the 8-10 hours that I’m sleeping is the challenge. In order to do so, I have to gauge the activity level of the dough, and make sure that I’ve formed the proper [...]

]]> Comment on Bagel Monday Weekly Review – August 16th,2010 by Bagel Monday Weekly Review – August 30th,2010 – Sour Flour http://www.sourflour.org/bagel-monday-weekly-review-august-16th2010/comment-page-1/#comment-410 Bagel Monday Weekly Review – August 30th,2010 – Sour Flour Tue, 31 Aug 2010 04:55:57 +0000 http://www.sourflour.org/?p=601#comment-410 [...] the Bagel Monday Weekly Review from August 16th, I noticed that I had given good detail about bagel formula and results, as well as where the [...] [...] the Bagel Monday Weekly Review from August 16th, I noticed that I had given good detail about bagel formula and results, as well as where the [...]

]]> Comment on Help Write by Make Your Own Sourdough Starter – Sour Flour http://www.sourflour.org/help-write/comment-page-1/#comment-405 Make Your Own Sourdough Starter – Sour Flour Sun, 29 Aug 2010 20:27:37 +0000 http://www.sourflour.org/?p=614#comment-405 [...] 5 main variables you can use to affect your starter are: 1. Time 2. Temperature 3. Hydration 4. Feeding Ratio 5. Type of [...] [...] 5 main variables you can use to affect your starter are: 1. Time 2. Temperature 3. Hydration 4. Feeding Ratio 5. Type of [...]

]]> Comment on Starter Lecture at the Eat Real Festival by Diane Santos http://www.sourflour.org/starter-lecture-at-the-eat-real-festival/comment-page-1/#comment-404 Diane Santos Sun, 29 Aug 2010 03:45:33 +0000 http://www.sourflour.org/?p=610#comment-404 Danny, Diane Santos here, and met you with my husband, Tom, last year. You provided us with bread for a friend's party last October, and you and Tom have been in contact regarding computer expertise. I loved Eat Real last year but am ambivalent to go and deal with crowds tomorrow. It is a wonderful event and I totally support it; I even got my somewhat stubborn shop in Montclair Village to post a sign. It's all about the locals, and we need to support each other. Speaking of which, DON'T GIVE UP! CHARGE FOR CLASSES, LET PEOPLE HELP YOU! Your sourdough is the best from as far back as I can remember! Utilize Chowhound--there is a large board about sourdough, and as a kid of the 60's your's is up there! The kitchen shop I work at has a semi-commercial kitchen w/convection oven and inductiontion burner, plus fridge/freezer. The owner (previously owned La Farine on College in the 90's) has expressed interest in demos, maybe classes, but I could put in a hint for you if we have what's needed for sourdough prep. Personally, I'd love to learn. I'd be glad to help promote your product, in whatever way I can. Keep in touch. Diane Santos 510-530-0220 Danny,
Diane Santos here, and met you with my husband, Tom, last year. You provided us with bread for a friend’s party last October, and you and Tom have been in contact regarding computer expertise.
I loved Eat Real last year but am ambivalent to go and deal with crowds tomorrow. It is a wonderful event and I totally support it; I even got my somewhat stubborn shop in Montclair Village to post a sign. It’s all about the locals, and we need to support each other.
Speaking of which, DON’T GIVE UP! CHARGE FOR CLASSES, LET PEOPLE HELP YOU! Your sourdough is the best from as far back as I can remember! Utilize Chowhound–there is a large board about sourdough, and as a kid of the 60’s your’s is up there! The kitchen shop I work at has a semi-commercial kitchen w/convection oven and inductiontion burner, plus fridge/freezer. The owner (previously owned La Farine on College in the 90’s) has expressed interest in demos, maybe classes, but I could put in a hint for you if we have what’s needed for sourdough prep. Personally, I’d love to learn.
I’d be glad to help promote your product, in whatever way I can.
Keep in touch.

Diane Santos
510-530-0220

]]> Comment on Sour Flour is Moving On by minnie http://www.sourflour.org/sour-flour-is-moving-on/comment-page-1/#comment-403 minnie Sat, 28 Aug 2010 23:44:07 +0000 http://www.sourflour.org/?p=604#comment-403 I really enjoyed your talk today and got some starter! I'll be blogging about my adventures with it. thanks! I really enjoyed your talk today and got some starter! I’ll be blogging about my adventures with it.
thanks!

]]> Comment on Sour Flour Goals by Sour Flour is Moving On – Sour Flour http://www.sourflour.org/sour-flour-goals/comment-page-1/#comment-402 Sour Flour is Moving On – Sour Flour Thu, 26 Aug 2010 17:44:46 +0000 http://www.sourflour.org/?p=436#comment-402 [...] a month ago, it has taken a long time to move into the next phase of Sour Flour. We had missed our Goal of selling 1000 loaves, which had a fairly demoralizing effect on me. But I learned a lot from what happened. The purpose [...] [...] a month ago, it has taken a long time to move into the next phase of Sour Flour. We had missed our Goal of selling 1000 loaves, which had a fairly demoralizing effect on me. But I learned a lot from what happened. The purpose [...]

]]> Comment on Bagel Monday by Moving on in the rye direction – Sour Flour http://www.sourflour.org/bagel-monday/comment-page-1/#comment-393 Moving on in the rye direction – Sour Flour Mon, 16 Aug 2010 01:41:23 +0000 http://www.sourflour.org/?page_id=337#comment-393 [...] Bagel Monday [...] [...] Bagel Monday [...]

]]> Comment on Mission by Kath http://www.sourflour.org/comment-page-1/#comment-390 Kath Tue, 10 Aug 2010 10:41:32 +0000 http://www.sourflour.org/?page_id=359#comment-390 I love your mission statement! Although I am too far away to come buy your bread or attend your classes, I look forward to learning more here about the art and science of baking bread. Thanks for the inspiration, and the reminder to keep sharing our bread with others. I love your mission statement! Although I am too far away to come buy your bread or attend your classes, I look forward to learning more here about the art and science of baking bread. Thanks for the inspiration, and the reminder to keep sharing our bread with others.

]]> Comment on Get Involved by Alison May http://www.sourflour.org/get-involved/comment-page-1/#comment-366 Alison May Wed, 23 Jun 2010 00:28:58 +0000 http://www.sourflour.org/?page_id=474#comment-366 Hello Danny Gabriner - we must be twins. My name is Alison May, and in late 2008 I was asked to join the board of directors of King Arthur Flour (a truly fabulous company). I did not bake, but was an ex CEO, COO, CFO, and just about every other C in corporate America. I decided I needed to learn to bake and started with baguettes (which I thought would be simple - HA!). In the last year and a half, I have made over 1,000 baguettes, all in my little home oven. So many, in fact, that I started taking them around the neighborhood (Noe Valley), giving them to the mom and pop shopkeepers. I knew most of these people only by sight, but giving them a fresh baguette seemd to make an instant connection, a primal connection I realized, dating back to the beginning of civilization and conjured up by the smell, sight, taste, and feel of the bread. Inevitably, someone would say, "When I was growing up in (insert any town or country you wish), my mother used to..." and they would talk about communal ovens, special European or Middle Easter breads, growing up, and most of all, families and community. It has been, by far, the most powerful and wonderful experience of my life. I love what you are doing and would like to help. I am not such a good baker except for FABULOUS baguettes, bagels, and challah, but I completely get what you did - quitting the rat race and doing something you feel passionate about. I share that passion for bread. Thanks for what you are doing. Alison May Hello Danny Gabriner – we must be twins. My name is Alison May, and in late 2008 I was asked to join the board of directors of King Arthur Flour (a truly fabulous company). I did not bake, but was an ex CEO, COO, CFO, and just about every other C in corporate America. I decided I needed to learn to bake and started with baguettes (which I thought would be simple – HA!). In the last year and a half, I have made over 1,000 baguettes, all in my little home oven. So many, in fact, that I started taking them around the neighborhood (Noe Valley), giving them to the mom and pop shopkeepers. I knew most of these people only by sight, but giving them a fresh baguette seemd to make an instant connection, a primal connection I realized, dating back to the beginning of civilization and conjured up by the smell, sight, taste, and feel of the bread. Inevitably, someone would say, “When I was growing up in (insert any town or country you wish), my mother used to…” and they would talk about communal ovens, special European or Middle Easter breads, growing up, and most of all, families and community. It has been, by far, the most powerful and wonderful experience of my life.

I love what you are doing and would like to help. I am not such a good baker except for FABULOUS baguettes, bagels, and challah, but I completely get what you did – quitting the rat race and doing something you feel passionate about. I share that passion for bread.

Thanks for what you are doing.
Alison May

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