| Forum topic |
Is there a certain ideal ratio of starter to flour? I have read 20-30% starter is ideal. |
icantbakeatall |
5 years ago |
| Forum topic |
Diastatic Malt - Math Help |
DanAyo |
5 years ago |
| Forum topic |
My baguettes are very dense |
Sweetp69 |
5 years ago |
| Forum topic |
Troubleshooting a starter |
fwsmith83 |
5 years ago |
| Blog post |
Tiger Rolls |
yeasty-loaf |
5 years ago |
| Forum topic |
to sponge or not to sponge |
bimfi |
5 years ago |
| Forum topic |
sour dough Italian cheese bread |
longneckthree |
5 years ago |
| Forum topic |
How does levain ratio affect its strength? |
henrykirton01 |
5 years ago |
| Forum topic |
Rye vs Wheat starter |
ModerDeg |
5 years ago |
| Blog post |
First time making a Japanese hokkaido milk loaf |
Frank550 |
5 years ago |
| Forum topic |
What dictates how long should I leave out my dough before I put it in the refrigerator? |
icantbakeatall |
5 years ago |
| Forum topic |
Extensibility nearly vanishes with delayed salt method |
mandaclair |
5 years ago |
| Forum topic |
Hello from São Paulo, Brazil |
makoctopus |
5 years ago |
| Forum topic |
I’m forced to do cold bulk.. need some help! |
Kinasih |
5 years ago |
| Forum topic |
Shaping tips? |
mushu |
5 years ago |
| Blog post |
Canele - copper or aluminum guess which |
kendalm |
5 years ago |
| Forum topic |
Almost no oven spring for rye bread |
dorcssa |
5 years ago |
| Forum topic |
Starter activity and bubble size |
Keryn |
5 years ago |
| Forum topic |
C100 minimum batch |
loafsbylloyd |
5 years ago |
| Forum topic |
newbie |
Jayne Torres |
5 years ago |
| Forum topic |
Nature's Own Perfectly Crafted Bread Recipe? |
dgilk |
5 years ago |
| Forum topic |
Cinnamon Rolls question |
Shelby.h |
5 years ago |
| Forum topic |
Is a curved bread lame better or a straight bread lame? |
icantbakeatall |
5 years ago |
| Forum topic |
Is a curved bread lame better or a straight bread lame? |
icantbakeatall |
5 years ago |
| Forum topic |
Dutch Oven too small to give boule an ear? |
jackmco |
5 years ago |
