Recent Forum and Blog Comments
- Baked another two pizzasBenitoon Blog postMarinated vegetables and mussels sourdough pizza.
- baker's authoritymarianaon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Looks like the choice of basket was a good one!DanAyoon Blog postMiche made with high-extraction flour
- Infinite foldskendalmanon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- Phase #4 The final shaping and cold retardThe Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks alot Phil, we actuallyGadjowheatyon Forum topicStarter doubling or tripling - time or target?
- Phase #3 pre-shape and restThe Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Wish I could leave anGadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Central Milling has steel cut rye.idaveindyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Janie's Mill in Illinoisalcophileon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Phase #2 The abbreviated bulk fermentThe Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Levain build thoughtsfoodforthoughton Forum topicStarter doubling or tripling - time or target?
- Hi Berndmsnyderon Blog postMiche made with high-extraction flour
- Thanks everyone for your kind words!dmsnyderon Blog postMiche made with high-extraction flour
- Gratitude from Vermontbernterryvton Blog postMiche made with high-extraction flour
- Sourdough heroThe Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Another SourceWatertownNewbieon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- beautifultintin-mieon Blog postCroissant with Sourdough Starter - TXFarmer VS. TX summer
- Thank you Gavin!SunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thank you so much for yourSunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- David, you knocked that oneDanAyoon Blog postMiche made with high-extraction flour
- Determining the rightSunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks, I'll give them a callGadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Really lovely crumb you’veBenitoon Blog postMiche made with high-extraction flour
- The base of the DO would beBenitoon Forum topicBaking Stone Needed with Cast Iron Double DO?
- Hope your kitchen renovationBenitoon Blog postOat Porridge Bread
- That’s a good combination ofBenitoon Blog postsuper food mix
- Â I'm thinking of doing ayozzauseon Blog postsuper food mix
- Cracked rye sourcesPostal Grunton Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Very impressive loaf with agavincon Blog postMiche made with high-extraction flour
- Original Hamelman FormulaDoc.Doughon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- I did that on yesterday’sHeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO?
- If your oven is like mine,HeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO?
- Thanks for posting! Â LooksHeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO?
- Sorry, spaced, cod. ThanksGadjowheatyon Forum topicDoor width = 1/2 hearth width?
- Interesting…. We’re usually 5HeiHei29eron Blog postSD olive and cheese loaf, Queen Elizabeth cake and others
- Gaëlle,The first time I madeHeiHei29eron Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- DannIÂ does a great job ofHeiHei29eron Blog postOat Porridge Bread
- I hadn't thought to use agavincon Blog postsuper food mix
- Testing Flour moistureMidwestDocon Forum topicStored Flour Moisture Content
- Gaëlle, the crumb looks verygavincon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks, Benny!Yippeeon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread
- Next timejustkeepswimmingon Blog postOat Porridge Bread
- Here it is Benny its theyozzauseon Blog postsuper food mix
- Actually, I said dense but itSunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Love rum soaked raisins withBenitoon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread
- Derek again that looks great.Benitoon Blog postsuper food mix
- Thanks Mary! Â That part wentHeiHei29eron Blog postOat Porridge Bread
- Thank you Benny. Â I would sayHeiHei29eron Blog postOat Porridge Bread
- This is something I noticedBenitoon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?