Recent Forum and Blog Comments
- I started growing the starterm4mikeon Forum topicelastic sourdough bread
- Oh wow! A creative work of
justkeepswimmingon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread - At 20C (68F) 16 hr sounds
DanAyoon Forum topicelastic sourdough bread - at about 20 degrees room tempm4mikeon Forum topicelastic sourdough bread
- Thank you very much Dan, much
Benitoon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread - Nice Benny
DanAyoon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread
- At what temp is your starter
DanAyoon Forum topicelastic sourdough bread
- thank you for the reply, willm4mikeon Forum topicelastic sourdough bread
- Swirly crumb photos
Benitoon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread
- a good compromiseheadupincloudson Blog post100% Whole Grain Hard Red (Desem Inspired)
- recipes rarely say whyheadupincloudson Blog post100% Whole Grain Hard Red (Desem Inspired)
- hi Mike.It’s difficult to
DanAyoon Forum topicelastic sourdough bread
- Thank you very much with the pics and art of makingbreadmakingon Forum topicUsing Liquid Foam from Lentils to make Mediterranean Sourdough
- Thinking about this more, if
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired) - feeding starter nothing but sugar and watermarianaon Forum topicWhat happens if I feed by starter nothing but sugar and water?
- I suspect that the hot final
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired)
- Thanks Yippee and Benny; I
albacoreon Blog postMy Borodinsky - strong enough startermarianaon Forum topicHow do I know if my starter is strong enough if I've kept it in the fridge for long?
- You’re achieved a lovely
Benitoon Blog postMy Borodinsky
- Beautiful!
Yippeeon Blog postMy Borodinsky - questionPaul Ton Blog postOvernight Country Brown, Take 2!
- chickpea sourdoughmarianaon Forum topicUsing Liquid Foam from Lentils to make Mediterranean Sourdough
- Bake complete!
albacoreon Blog postMy Borodinsky
- Great story, Tom!
DanAyoon Forum topicTiramisu
- Crumb, #8 for this CB, #39 overall.
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - # 39, crumb, good.
idaveindyon Blog post39th bake. 02/16/2021. 77% WW durum. 3 stage hydration.
- Levainbeckyfongon Blog postSD 100% WW Hokkaido Milk Loaf - an oxymoron?
- I’ve generally found that two
Benitoon Forum topicHow do I know if my starter is strong enough if I've kept it in the fridge for long?
- I do what Illya said
justkeepswimmingon Forum topicHow do I know if my starter is strong enough if I've kept it in the fridge for long?
- I leave the baking steel in for almost everything
AlanGon Forum topicPlacing loaf pans on a baking steel? - Is this your mill?
idaveindyon Forum topicCleaning roller mill help needed
- Tira & Misu
Our Crumbon Forum topicTiramisu - The easiest thing is to build
Ilya Flyameron Forum topicHow do I know if my starter is strong enough if I've kept it in the fridge for long? - Hi from a fellow Scotlander
Ilya Flyameron Forum topicdough stays resolutely sticky
- 70% hydration yecora rojo (100% extraction)headupincloudson Blog postyecora rojo desem again
- cold final proofheadupincloudson Blog post100% Whole Grain Hard Red (Desem Inspired)
- Pretty normal. There was a
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired)
- Yippee the many articles I’ve
DanAyoon Forum topicTiramisu
- Still available??CarolineVon Forum topicVintage Mill & Mix... grain mill and mixer combo
- Still available??CarolineVon Forum topicVintage Mill & Mix... grain mill and mixer combo
- What is the shelf life of yeastgerhardon Forum topicWhat happens if I feed by starter nothing but sugar and water?
- definitely the number 1.Ciarlion Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Quite often streaks are
yozzauseon Forum topicstreaks in bread - that pain is due to 'celtaCiarlion Forum topicStomach Pain After Eating Sourdough Bread
- Kneading & Retarding 5-Grain
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Dont be despaired!Ciarlion Forum topicInside of sourdough bread is wet and sticky
- ZOMG French Toast isn't evenColin2on Forum topicFransbröd, is my life a lie?
- If you put the starter in theUzbekon Forum topicUnfed starter loaf beefier than fed?!
- ..there is a new school ofCiarlion Forum topicWhy can’t weak starters make good bread?
- Levain actually IS a starterUzbekon Forum topicSourdough rising too quickly