Recent Forum and Blog Comments
- Lol, thanks my friend This
Gadjowheatyon Forum topicHome scale diving arm? - thanks for sharing thatheadupincloudson Forum topicTrevor 80% peasant loaf - slack throughout
- Love the look of that loaf
HeiHei29eron Blog postHamelman's Honey Spelt Bread - Glad to see someone else that
HeiHei29eron Blog postOvernight RYW + SD
- It is one of our favoritesArthurFon Forum topicTrevor 80% peasant loaf - slack throughout
- It's incidental but as I'm
Gadjowheatyon Forum topicBakers. Lend me your ears...
- Great pickup, thanks, Arthur.
Gadjowheatyon Forum topicTrevor 80% peasant loaf - slack throughout
- I baked the Hoagie Formula
DanAyoon Forum topicHoagie rolls won't rise - Rebecca, I have had a combibarryvabeachon Forum topicHome Steam-Convection Wall Oven
- HeadUp, I measure this in the
DanAyoon Forum topicWhy does SD Bread get more sour with time?
- I have a gas oven and cookSugarowlon Forum topicRegular baking pans for oven spring?
- same questionheadupincloudson Forum topicWhy does SD Bread get more sour with time?
- Phew!Sugarowlon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Doc, I ran your test.Removed
DanAyoon Forum topicWhy does SD Bread get more sour with time?
- Good point, Quite possibly
yozzauseon Forum topicHow to divide dough from a large mix to add mix-ins - Impressive
breadforfunon Forum topicHome scale diving arm? - I make the same loaf andArthurFon Forum topicTrevor 80% peasant loaf - slack throughout
- Thanks, JL. I never
DanAyoon Forum topicHow does Oil and Honey affect Hydration
- It seems to me that you could
albacoreon Forum topicHome scale diving arm? - Hi Sue, you’ll have to try
Benitoon Blog post100% whole stoneground red fife take five! - Should feel even drier, I think.Anonymouson Forum topicHow does Oil and Honey affect Hydration
- Thank you I will keep tryingSueVTon Blog post100% whole stoneground red fife take five!
- The Belgians used a similar approachAnonymouson Blog postBaguette origin story
- Hi Rebecca,the Miele oven youWake-N-Bakeon Forum topicHome Steam-Convection Wall Oven
- YesAnonymouson Forum topicSourdough enthusiast from Belgium
- Awesome set of information. Ivagabon1031on Forum topicRegular baking pans for oven spring?
- Glad I peeked in this one
phazon Forum topicscience of sourdough feeding - I wonder about enzymes tooSueVTon Blog post100% whole stoneground red fife take five!
- one data point
Doc.Doughon Forum topicWhy does SD Bread get more sour with time? - Those large alveoli/holes
Benitoon Forum topicExpert advice needed please! Over or underfermented?
- myth of peak starterchristopheron Forum topicscience of sourdough feeding
- Lacy crumb goalAngon Forum topicExpert advice needed please! Over or underfermented?
- Great!marianaon Blog post20210428 + 0601 Stan's (100% whole-grain) Chleb Mieszany with CLAS
- SEE THIS POST. The aliquot
DanAyoon Forum topicBakers. Lend me your ears...
- Woah don't fold the dough
Ilya Flyameron Forum topicBakers. Lend me your ears... - Ben, I like to ferment
Benitoon Forum topicBakers. Lend me your ears...
- Doc, I can confirm that in my
DanAyoon Forum topicWhy does SD Bread get more sour with time?
- Ilya, If I do the folds, arenbenjamin163on Forum topicBakers. Lend me your ears...
- Thx!
idaveindyon Blog postCamp Chef 14" Deluxe for 2 kg Miche, and Red Hen comparison - Thank you for taking the timebenjamin163on Forum topicBakers. Lend me your ears...
- Crystalization of starch?
Doc.Doughon Forum topicWhy does SD Bread get more sour with time?
- Ben, have you tried reducing
DanAyoon Forum topicBakers. Lend me your ears...
- Yes, will post more photosSueVTon Blog postCamp Chef 14" Deluxe for 2 kg Miche, and Red Hen comparison
- Acid doesn't slow down yeast.RainingTaccoon Forum topicStarting a starter with vinegar?
- Suremarianaon Forum topicStarting a starter with vinegar?
- extra water for the 9-grain mix.
idaveindyon Forum topicHow to divide dough from a large mix to add mix-ins
- Gerhard, your idea makes more
DanAyoon Forum topicWhy does SD Bread get more sour with time?
- Hi Elena im afraid your
yozzauseon Forum topicHow to divide dough from a large mix to add mix-ins
- I have the opposite experience
GaryBishopon Forum topicWhy does SD Bread get more sour with time? - Clarification
Mini Ovenon Forum topicHoagie rolls won't rise