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  1. #201
    Newbie
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    Dec 2011
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    17-08-2017 @ 03:38 PM
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    Chiang Rai
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    23
    I will be starting with the basic sourdough formula's published by Peter Reinhart in "Crust & Crumb" and "the Bread Bakers Apprentice".
    I hope that using his basic idea's and work method I will be able to get a decent result soon.

  2. #202
    Newbie
    Join Date
    Dec 2011
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    17-08-2017 @ 03:38 PM
    Location
    Chiang Rai
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    Follow up, after digesting "Flour, Water, Salt, Yeast" by Ken Forkish and "Tartine Bread" by Chad Robertson I think I have enough theoretical background now.

    Started by ordering two Dutch Ovens as per both Forkish and Robertson's recommendations and I did find a manufacturer right here in Thailand.

    A good iron pan in Europe is VERY expensive so I believe this local supplier offers a very decent price. Here is the website: Full Set for 5,000 Baht | Raro's Real Food Ramblings

    Next problem, my SMEG main oven is so small it can only hold one of these pots, the secundairy oven is too small to hold any.

    Considering a deck oven now.

  3. #203
    Thailand Expat cyrille's Avatar
    Join Date
    Oct 2006
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    Location
    Chiang Mai
    Posts
    9,434
    On the upside, all that reading seems to have taught you how to make a singular noun plural.

  4. #204
    Newbie
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    Dec 2011
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    17-08-2017 @ 03:38 PM
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    Chiang Rai
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    That can happen, I am Dutch so everything is possible with my English.

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