Recent Forum and Blog Comments
- TBDheadupincloudson Forum topicWhy does SD Bread get more sour with time?
- Wasn't aware of that, good to
Gadjowheatyon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? - I'm thinking on it too,
Gadjowheatyon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- Cool, thanks!Anonymouson Blog postQuadruple Seeded Country Sourdough
- My vote is for Bob’s Red Mill
DanAyoon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? - I have been using ajdson Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- Great info, David!
DanAyoon Forum topicWhy does SD Bread get more sour with time?
- Thanks for the 'data points';rbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Unfortunately
Danni3ll3on Forum topicSo what happened? - Hi Danni, I’m sure seeing the
Benitoon Forum topicSo what happened? - Proper Air Flowfermentedon Forum topicmodding my gas home oven
- I suppose one option is to
justkeepswimmingon Forum topicQ on Flaking Mills. Are they worth it? - Cool...wlauton Forum topicQ on Flaking Mills. Are they worth it?
- That could be!
Danni3ll3on Forum topicSo what happened?
- My remaining problem with the Anovaday1on Blog postAnova Precision Oven as bread baker: My Impressions
- Thank you!wlauton Forum topicQ on Flaking Mills. Are they worth it?
- Bakers report various rise
DanAyoon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Thank you very much Peter. I
Benitoon Blog postQuadruple Seeded Country Sourdough
- Fabulous crumb
tothpianopeteron Blog postQuadruple Seeded Country Sourdough - AFter a couple of days ofrbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Wise wordsDougWelleron Forum topicGinsberg "The Rye Baker" errata?
- So what happened?fermentedon Forum topicSo what happened?
- Well came out
Danni3ll3on Forum topicSo what happened?
- It is something that Kristen
Benitoon Blog postQuadruple Seeded Country Sourdough
- Thank you! I’ll definitelyvagabon1031on Forum topicRegular baking pans for oven spring?
- As usual, this is perfect.Anonymouson Blog postQuadruple Seeded Country Sourdough
- Very Nice!
alcophileon Blog post20210428 + 0601 Stan's (100% whole-grain) Chleb Mieszany with CLAS - This is what I do. I've used
Gadjowheatyon Forum topicCompilation of pH, pH Meter, and other such things
- Older thread but I find it
Gadjowheatyon Forum topicFlavor of flour?
- * I’m assuming you originallyT'uupon Forum topicmodding my gas home oven
- before I pour hot water overT'uupon Forum topicmodding my gas home oven
- *Please read your gas oven'sT'uupon Forum topicmodding my gas home oven
- Interesting!
justkeepswimmingon Forum topicQ on Flaking Mills. Are they worth it?
- Big miches- I first tried them in FranceSueVTon Blog postCamp Chef 14" Deluxe for 2 kg Miche, and Red Hen comparison
- Thanks Benny. Will be
HeiHei29eron Blog post15% Spelt; Fermentation Experiment - No Cover
WatertownNewbieon Blog postMaurizio's Seeded Rye (My Bake) - Use it weekly
Our Crumbon Forum topicQ on Flaking Mills. Are they worth it? - Thanks Benny!
tothpianopeteron Blog postHand-mixed Ciabatta-My First Blog Entry
- Thank you!
tothpianopeteron Blog postHand-mixed Ciabatta-My First Blog Entry
- I guess I need to pull out my
Benitoon Blog postOvernight RYW + SD
- 12 Loaves At Oncefermentedon Forum topicmodding my gas home oven
- Wonderful wonderful wonderful
Benitoon Blog postHand-mixed Ciabatta-My First Blog Entry
- @Troy & Benny
Our Crumbon Blog postOvernight RYW + SD
- Most here that use a DO usebarryvabeachon Forum topicsteam
- Your ciabatta looks absolutely fabulous!
alfansoon Blog postHand-mixed Ciabatta-My First Blog Entry - Beautiful as always
tothpianopeteron Blog post80% PFF ciabatta
- a handicapmarianaon Forum topicDough doesn't get elastic / tears
- Troy, I’m not sure I would
Benitoon Blog post15% Spelt; Fermentation Experiment
- the risk is always theremarianaon Forum topicGinsberg "The Rye Baker" errata?
- Crumb photos
Benitoon Blog postQuadruple Seeded Country Sourdough