Recent Forum and Blog Comments
- Why not bake in the pan, butDanAyoon Blog postCan anyone help me please…
- Thank you so much!pizzaman2000on Forum topicTipo00 milling
- That's a huge amount of work!Anonymouson Forum topicLost recipies in Hamelman's "Bread"
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- Lower temperature, longerIlya Flyameron Blog postSour dough question
- Interesting, Ilya. I'm downGadjowheatyon Forum topicL.M./Lievito Madre - dry up and re-start for the occasional user - how? - or stick to poolish?
- Welcome!justkeepswimmingon Forum topicSo many questions... back to newbie status
- the short version:Doc.Doughon Forum topicSmaller Levain = More Sour Bread - WHY?
- To me it depends more on theMartyon Forum topicWATTS of a Mixer
- the purposemarianaon Forum topicHelp with handling strong high protein baker flour
- Doc, for the multitude of usDanAyoon Forum topicSmaller Levain = More Sour Bread - WHY?
- Correct. One of the reasonsgavincon Forum topicMy New Proofer
- Link to a potentially relevant paperDoc.Doughon Forum topicSmaller Levain = More Sour Bread - WHY?
- The only change was thegavincon Forum topicVermont Sourdough hydration change
- That's what I was doingIlya Flyameron Forum topicL.M./Lievito Madre - dry up and re-start for the occasional user - how? - or stick to poolish?
- Temperature Variations?albacoreon Forum topicMy New Proofer
- THB, I didn't take a closejustkeepswimmingon Forum topicCentral Milling - back at Costco
- I'm curious, if you don'ttechnically_breadon Forum topicVermont Sourdough hydration change
- SplittingJonJon Blog postSprouted Wheat Pulp Bread made with new desem starter
- Learning a lotJonJon Blog postSprouted Wheat Pulp Bread made with new desem starter
- It depends on what kind ofcarlos.ribeiroon Forum topicWATTS of a Mixer
- Yep. FWIW, on some greatGadjowheatyon Forum topicL.M./Lievito Madre - dry up and re-start for the occasional user - how? - or stick to poolish?
- Sorry for the hijack seque,Gadjowheatyon Forum topicTotal Titratable Acidity (TTA)
- Thanks for the threadGadjowheatyon Forum topicTotal Titratable Acidity (TTA)
- Cool. It's just called AP,Gadjowheatyon Forum topicCentral Milling - back at Costco
- Thank you very much. IBenitoon Blog postYorkville Sourdough Baguettes
- American outlets?Kookyon Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user)
- Thank you so much Mariana,JeanDoon Forum topicHelp with handling strong high protein baker flour
- I wasn't aware of Scott MeGeejdson Blog postYorkville Sourdough Baguettes
- Thx. Fixed.idaveindyon Forum topicTipo00 milling
- Welcome to TFL!idaveindyon Forum topicTipo00 milling
- 2 more clarificaions please.idaveindyon Blog postSprouted Wheat Pulp Bread made with new desem starter
- when to terminate sprouting.idaveindyon Blog postSprouted Wheat Pulp Bread made with new desem starter
- Dave, very interesting. Ibarryvabeachon Forum topicTipo00 milling
- Getting back to you, IlyaDebra Winkon Forum topicSmaller Levain = More Sour Bread - WHY?
- Check w Reinhart.idaveindyon Blog postSprouted Wheat Pulp Bread made with new desem starter
- Husks and branJonJon Blog postSprouted Wheat Pulp Bread made with new desem starter
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- good web site.idaveindyon Forum topicHome-made DURUM pasta.
- Not possible. It takesDanAyoon Forum topicTipo00 milling
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- 61% hydrationDoc.Doughon Forum topicHome-made DURUM pasta.
- Same Problemantunezaon Forum topicSpiral Mixer Headache
- Nice work. I love my Brod andgavincon Forum topicMy New Proofer
- Time and Temperature are your friends.gavincon Forum topicMy New Proofer
- Proofer QuestionsHappylifeinozon Forum topicMy New Proofer