Recent Forum and Blog Comments
- How recently refreshed?
idaveindyon Forum topicStiff to liquid - Yes and nomarianaon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- The goal is breadmarianaon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Grain Millers:Also known as
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup - Grain Millers:Also known as
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Interesting, mariana, thanks
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Thank you Gavin, these are my
Benitoon Blog postSourdough Ciabattas again - understanding ingredientsmarianaon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- My understanding is that the
Benitoon Blog postred fife desem
- Very impressive indeed. Igavincon Blog postTales from the other Dark Side
- Benny, nice slippers! Theygavincon Blog postSourdough Ciabattas again
- Tony Gemignani's excellentfawndelongon Forum topicPizza Dough With Sourdough
- Hi
rogueon Forum topicKitchenaid tips - This is a screen capture ofgavincon Forum topicStiff to liquid
- Short answer: no.Dan_In_Sydneyon Forum topicSourdough with Nutritional Yeast to Make Gluten Bread Rise
- Water activity, Aw?
Gadjowheatyon Forum topicAre stiffer starters less affected by temperature changes?
- A couple of things are not clear
breadforfunon Forum topicKitchenaid tips - Hey there
rogueon Forum topicKitchenaid tips
- weight or volume with starterMaverickon Forum topicCould my starter have too much bacteria and not enough yeast?
- Just trying to get it right
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Sorry mariana, thought I
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Hi,I can't explain thegavincon Forum topicAre stiffer starters less affected by temperature changes?
- Trying to develop good relations with Red
Still Doughingon Blog postred fife desem - Looks enticing. I love thegavincon Blog postTartine semolina bread variant with cranberries, orange zest, fennel & coriander
- vollkornschrot & backschrotmarianaon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- while I await a new mixer, I
metropicalon Forum topicMaking dough in food processor - Not on BF. I only kept data
DanAyoon Forum topicpH Guided Dough Processing - north_by_midwest, I'm very
Rockon Forum topicBosch Universal Plus - See below, if you haven't
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Rabbit Hole
alcophileon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup - Make it mine!!
Slideslingeron Blog postBusy Weekend!! - OK, got through with a
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Hey alcophile, Yeah, it
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- If I'm not mistaken, schrot
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Rye Chops Confusion
alcophileon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Bay State Milling Rye Meals
alcophileon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Image link deadnorth_by_midweston Forum topicBosch Universal Plus
- The residual is usually in
phazon Forum topicCould my starter have too much bacteria and not enough yeast? - It’s pretty hard to destroy
breadforfunon Forum topicKitchenaid tips
- Hey Jon, no the semola
Benitoon Blog postTartine semolina bread variant with cranberries, orange zest, fennel & coriander
- Drier = slower.
idaveindyon Forum topicAre stiffer starters less affected by temperature changes?
- Hit with friends and family....
JonJon Blog postTartine semolina bread variant with cranberries, orange zest, fennel & coriander - Maybe because it is Italian semolina?
JonJon Blog postTartine semolina bread variant with cranberries, orange zest, fennel & coriander
- Type of riceithilason Forum topic100% Rice Bread (Soft & Spongy) - Gluten Free
- Dannii3ll3, like I told PhazZensereneon Forum topicCould my starter have too much bacteria and not enough yeast?
- Thanks for your reply andZensereneon Forum topicCould my starter have too much bacteria and not enough yeast?
- AC/DC ...One hurt angel!...
Mini Ovenon Blog postBusy Weekend!! - If your starter works for you
Mini Ovenon Forum topicWhat is this super active starter people speak of?
- You are welcome, glad to
Mini Ovenon Forum topicDoughy/gummy mass on both ends of my loaf
- Not valid. The only effect of
phazon Forum topicAre stiffer starters less affected by temperature changes?