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41st bake. 03/16/2021. Inverted bowl. 2 kg miche. |
idaveindy |
4 years 2 months ago |
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Over-working rye bread?? |
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Selling Rofco B20 Oven - Barley used - Bury St Edmunds suffolk |
Abbie Young |
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Troubleshooting oddly soft sourdough miche |
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overproofing tartine recipe in fridge for12-18 hours |
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| Blog post |
over proving tartine recipe in fridge overnight |
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Big hole inside pain au chocolat and croissants |
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(Vegan) doughnuts - dense & dry! |
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Troubleshooting stoneground flour weirdness |
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Dough Diary Bake Notes to self |
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7 Grain Bread |
Frederick65 |
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hello |
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Naan |
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Start over sourdough starter? |
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King Arthur SD Baguette Video |
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Lookin' good Winthorp |
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Converting Sourdough Starter to Gluten Free Sourdough Starter |
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Stiff Starter Sourdough (from the book Crust) |
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Is this overproof or underproof |
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Source for Malted Wheat Flakes—Not Named KAB |
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Grinding Small Quantities of Rye Malt |
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