Recent Forum and Blog Comments
- I'm about a year in, so ITropicalon Forum topicSources or book recommendations for ancient grain combinations or ratios?
- About Hamelman’s levainfoodforthoughton Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Ok ill give it a go. Do youjackharvon Forum topicHow to fix a proteolytic starter? Help
- I have a lot of 00, so I'llwill-you-wonton Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Not sure what Abel used...
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - I’ve gone through periods
Benitoon Forum topicHow to fix a proteolytic starter? Help - I’m sure you’ll be proven
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Tiramisu, what!!
mwilsonon Forum topicTiramisu - Thank you! This is
HungryShotson Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Exactly! Even if he is not
HungryShotson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- IDY is fine. I've had the
albacoreon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness - Hi Benny, I've been bakingjackharvon Forum topicHow to fix a proteolytic starter? Help
- Very interested to see the
mdwon Blog post75% whole stoneground red fife honey sourdough 85% hydration - see this post and comments.
idaveindyon Forum topicHigh protein flour in India - FYI Re rising agents: Iwill-you-wonton Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- This time round I used normalwill-you-wonton Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- What flour are you using
albacoreon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- The consistency of a white
Benitoon Forum topicHow to fix a proteolytic starter? Help
- I would have went with
phazon Forum topicHow to fix a proteolytic starter? Help - Tira & Misu
mwilsonon Forum topicTiramisu
- plenty of Brit bakers here
idaveindyon Forum topicSources or book recommendations for ancient grain combinations or ratios?
- Hi Benny, So i had it at a 50jackharvon Forum topicHow to fix a proteolytic starter? Help
- Perfect!
mwilsonon Forum topicTiramisu
- Temp is keyclazar123on Forum topicAcetone smell debate
- Jack, how long does it take
Benitoon Forum topicHow to fix a proteolytic starter? Help
- freezing Tiramisu
DanAyoon Forum topicTiramisu - Hi Phaz, Thanks for the replyjackharvon Forum topicHow to fix a proteolytic starter? Help
- Standard procedure for a
phazon Forum topicHow to fix a proteolytic starter? Help
- Thanks that's very helpful. ITropicalon Forum topicSources or book recommendations for ancient grain combinations or ratios?
- Hi elzaco, my bagel shop
csnideron Forum topicPortioned dough on speed rack - cover or uncover? - gluten developmentdoc_jwhon Forum topicTo autolyse or not to autolyse, that is the question.
- Colorado State University hasG. Marieon Forum topicTips for high altitude baking?
- Also, the flour combination
justkeepswimmingon Forum topicAcetone smell debate - grainpabalaon Forum topicCoops and Places to buy Whole Grains in or near Portland Oregon
- Acetic means vinegary,suaveon Forum topicAcetone smell debate
- Ah, gotcha. I didn't do thatAdmiralHipon Forum topicAcetone smell debate
- Meant just blowing with yourUzbekon Forum topicAcetone smell debate
- Hi Benny. That's great,
ChrisTheHumanon Forum topicFeeding my sourdough starter little and often - any drawbacks? - Excellent, thanks again!
ChrisTheHumanon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- Drain
ChrisTheHumanon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- I think that's a stretch
kendalmon Forum topicBaguette slashes closing up - Sorry, blow the container? IAdmiralHipon Forum topicAcetone smell debate
- Did you try to blow theUzbekon Forum topicAcetone smell debate
- Also, the relation is notUzbekon Forum topicStarter deflating between feedings after moving from 12hr to 24hr feeding schedule
- Look at a thread by chris the
phazon Forum topicStarter deflating between feedings after moving from 12hr to 24hr feeding schedule
- Thanks Dave, I was pleasantly
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Tiny amounts every day - it
phazon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- By the way, going from 1:1:1
Benitoon Forum topicStarter deflating between feedings after moving from 12hr to 24hr feeding schedule
- beautiful loaves and video
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Good job.
idaveindyon Blog post75% whole stoneground red fife honey sourdough 85% hydration