Recent Forum and Blog Comments
- 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 - I haven’t tasted too many
Benitoon Blog post40% whole grain bread
- you've come to the right place.
idaveindyon Forum topicSources or book recommendations for ancient grain combinations or ratios?
- i'm not so sureheadupincloudson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- durum colorheadupincloudson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- His interest in baking may
HeiHei29eron Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Salt is not 100% sodiumgerhardon Forum topicBaguette slashes closing up
- I put my discard down the draingerhardon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- Any chance there’s been a
Benitoon Forum topicBaguette slashes closing up
- The little one is very
HungryShotson Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Well said and thanks Alfanso!Missmoneypennyon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Daily stir
ChrisTheHumanon Forum topicFeeding my sourdough starter little and often - any drawbacks? - Old dough
ChrisTheHumanon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- I appreciate all yourMarkWTon Forum topicMoldy grain issue
- More fine grain salt though?ChrisJRutteron Forum topicBaguette slashes closing up
- Sorry I meant I freeze afterChrisJRutteron Forum topicBaguette slashes closing up
- 3 changes
kendalmon Forum topicBaguette slashes closing up - He might be right. Longharumon Forum topicSourdough in literature
- Yes I freeze them and thenChrisJRutteron Forum topicBaguette slashes closing up
- Salt the only change ?
kendalmon Forum topicBaguette slashes closing up
- So simple, use whatever for a
phazon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- According to you there's nosuaveon Blog postTom Cat's Semolina Filone [suggested errata]
- It is interesting you had
justkeepswimmingon Forum topicMoldy grain issue - Mr. Hamelman...
alfansoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- A worthy task.
alfansoon Blog postPolenta Levain, Kingdom Bakery Tampa FL
- The odd percentages for the polenta...
alfansoon Blog postPolenta Levain, Kingdom Bakery Tampa FL
- In Canada and the USgerhardon Forum topicTiramisu
- Convection works in traditional ceramic brick ovensMelbourne Parkon Forum topicConvection vs Regular Bake Setting
- Say more about your bakery, please!NotBadBreadon Forum topicConvection vs Regular Bake Setting
- These look great Alan, very
Benitoon Blog postPolenta Levain, Kingdom Bakery Tampa FL
- I am truly honoured to have aMissmoneypennyon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Five-Grain LevainJeffrey Hamelmanon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Always used convection
hanseataon Forum topicConvection vs Regular Bake Setting - Moldcharbonoon Forum topicMoldy grain issue
- Very nice loaves and thank
HeiHei29eron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Third Loaf
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired) - I think corn in sourdoughAnonymouson Blog postPolenta Levain, Kingdom Bakery Tampa FL
- Not sure about 1Anonymouson Forum topicMoldy grain issue
- You can try the old dough routeAnonymouson Forum topicFeeding my sourdough starter little and often - any drawbacks?
- A mortar and pestle will also
Benitoon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread
- Scoring the bread is like the
HungryShotson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- ErrataAnonymouson Blog postTom Cat's Semolina Filone [suggested errata]
- That's the fun ofSugarowlon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread
- I think that for the mostsuaveon Blog postTom Cat's Semolina Filone [suggested errata]
- Flour Protein Contentantonon Forum topicProtein content of flour