| Forum topic |
pH of dough (not starter) |
SoniaR |
4 years ago |
| Forum topic |
txfarmer's 36 hour sourdough baguettes - Rye starter version |
SunnyGail |
4 years ago |
| Blog post |
4 HOUR Cheese and Onion Bread |
yozzause |
4 years ago |
| Blog post |
Pain De Campagne |
Slideslinger |
4 years ago |
| Blog post |
Oat Porridge Bread |
HeiHei29er |
4 years ago |
| Blog post |
Wild Blend Rice Sourdough with Onions |
Danni3ll3 |
4 years ago |
| Forum topic |
Oat Porridge Sourdough Progress |
Helianthus |
4 years ago |
| Forum topic |
Benny’s Baguettes |
GlennM |
4 years ago |
| Blog post |
~40% Balcaskie Landrace whole wheat |
Ilya Flyamer |
4 years ago |
| Forum topic |
Sourdough Help |
Synrednov |
4 years ago |
| Forum topic |
first loaf after a long time |
mepnosis |
4 years ago |
| Forum topic |
Forkish Walnut Levain |
Slideslinger |
4 years ago |
| Forum topic |
Anova Oven |
hydestone |
4 years ago |
| Blog post |
Triple seeded country sourdough |
Benito |
4 years ago |
| Forum topic |
Tip: loaf identification |
albacore |
4 years ago |
| Forum topic |
Is Kyrol flour generally unbleached or bleached? |
Speedlimit65 |
4 years ago |
| Forum topic |
Cement v. firebrick hearth |
Gadjowheaty |
4 years ago |
| Forum topic |
Nooks & Crannies |
dan.r.crothers… |
4 years ago |
| Forum topic |
Running out of space! |
Baker_In_ME |
4 years ago |
| Forum topic |
Where to get coarsely ground soft wheat flour in Australia? For Irish 'brown bread' (soda bread). |
Anonymous |
4 years ago |
| Forum topic |
Hello from Brisbane |
Anonymous |
4 years ago |
| Forum topic |
under proofed? over proofed? Handling issues? Something else?? |
SunnyGail |
4 years ago |
| Forum topic |
Sourdough changed when dried parmesan cheese added |
glenda |
4 years ago |
| Forum topic |
Norm's Onion Rolls via Elagins |
dablues |
4 years ago |
| Forum topic |
Is there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬? |
Matheus |
4 years ago |
