Recent Forum and Blog Comments
- A very good read, Trevor and
Carlo_Panaderoon Blog postExploring Gluten Development with 100% Whole Grains - Multigrain bread flour in EUFranco99on Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- What a lovely crumb!
Carlo_Panaderoon Blog postTwo in a row is a good way to end the week
- Great recipe. I will
Timothy Wilsonon Forum topicExperiment on a 70% rye - Jiggle is valid for all
phazon Forum topicWell fermented dough jiggle - Typically my bulk ferment
leslierufon Forum topicSourdough Loaf Doughy and possibly underfermented? - Couldn’t tell about rise... maybe 20-30%?alextoneyon Forum topicSourdough Loaf Doughy and possibly underfermented?
- I suspect it is a bit under fermented
leslierufon Forum topicSourdough Loaf Doughy and possibly underfermented?
- Sorry - down 5% from 85 to 80!alextoneyon Forum topicSourdough Loaf Doughy and possibly underfermented?
- Try looking through Alnaturasemolina_manon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- Cold = sour, right?
BXMurphyon Forum topicWell fermented dough jiggle - 5%? You must mean 50%
BXMurphyon Forum topicSourdough Loaf Doughy and possibly underfermented?
- Which is why
pmccoolon Forum topicWell fermented dough jiggle - Beauty, eh?
BXMurphyon Forum topicMy first sourdough loaf!
- Doesn't look like you will
yozzauseon Blog postFresh Fig Swirl - Riesling would be good,
pmccoolon Blog postRum Soaked Apricot Toasted Walnut Sourdough
- Not exactly Mediterranean around here
pmccoolon Blog postFresh Fig Swirl
- Troy good to see you having
Benitoon Blog postTwo in a row is a good way to end the week - "Fraying" seems like a good
mdwon Blog postExploring Gluten Development with 100% Whole Grains - Under-proofed
BXMurphyon Forum topicWell fermented dough jiggle
- Yeast WaterAnonymouson Forum topicYeast Water = Vinegar?
- Fermenting = preserving
BXMurphyon Forum topicYeast Water = Vinegar?
- Fermenting isn't rottingAnonymouson Forum topicYeast Water = Vinegar?
- "All one is doing is adding
BXMurphyon Forum topicYeast Water = Vinegar?
- That's a good looking loaf,gavincon Forum topicMy first sourdough loaf!
- Should be 20 hr. retard
BXMurphyon Forum topicWell fermented dough jiggle
- I'll double-check
BXMurphyon Forum topicWell fermented dough jiggle
- What do you mean by rotting?Anonymouson Forum topicYeast Water = Vinegar?
- Nice canelesfoodforthoughton Blog postManaging two bakes at once
- A little “holier” than I’d like,...
HeiHei29eron Blog postTwo in a row is a good way to end the week - The dough in the aliquot jar
Benitoon Forum topicWell fermented dough jiggle
- Trivial?
BXMurphyon Forum topicYeast Water = Vinegar?
- Fridge temp
BXMurphyon Forum topicWell fermented dough jiggle
- 30" Oven Recommendation
GrainBrainon Forum topicNew range recommendations - Thanks for the great links,
DanAyoon Blog postChocolate Sourdough - Oven settings, getting ever so close
kendalmon Blog postManaging two bakes at once - Getting them straight
kendalmon Blog postManaging two bakes at once
- Don't know much about photography,
kendalmon Blog postManaging two bakes at once
- Kombucha is similar, but
Ilya Flyameron Forum topicYeast Water = Vinegar? - Removing post
kendalmon Forum topicEpic bake, in the first magnitude! Pea tendril pesto pizza, with fresh tomatoes & Prosciutto
- DrK, HERE is an article that
DanAyoon Forum topicFlat top help
- weak vs refrigeratedheadupincloudson Forum topicWhy can’t weak starters make good bread?
- Murph, do you know the actual
Benitoon Forum topicWell fermented dough jiggle
- Certainly, beer and bread
Ilya Flyameron Forum topicYeast Water = Vinegar?
- Every time I see your super
Benitoon Blog postManaging two bakes at once
- Aliquot after retard
BXMurphyon Forum topicWell fermented dough jiggle
- Dense BreadSuziLon Forum topicDense bread?
- Too acidic for me
GaryBishopon Forum topic7-day build dough - Jiggle, proof, and gluten
BXMurphyon Forum topicWell fermented dough jiggle
- The dough handling may cause
Benitoon Forum topicWell fermented dough jiggle