Recent Forum and Blog Comments
- 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 - Kombucha
BXMurphyon Forum topicYeast Water = Vinegar?
- Schrödinger's starter
Ilya Flyameron Forum topicWhy can’t weak starters make good bread? - There are many misconceptions aboutAnonymouson Forum topicWhy can’t weak starters make good bread?
- Nice looking first loaf.
HeiHei29eron Forum topicMy first sourdough loaf! - I thought you're helping me
sallamon Forum topic7-day build dough - classic!headupincloudson Forum topicMy first sourdough loaf!
- 2nd CB loaf. 78% WW durum.
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - ...
sallamon Forum topic7-day build dough
- ...
sallamon Forum topic7-day build dough
- dough degradationheadupincloudson Forum topicWhy can’t weak starters make good bread?
- Finally joining a CB, with Fiber Wala WW durum
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- ...
sallamon Forum topic7-day build dough
- My chest is puffed up with pride!
alfansoon Blog postManaging two bakes at once - Thanks! Do you think thattttt1010on Forum topicWell fermented dough jiggle
- Heirloom French Renanheadupincloudson Blog postExploring Gluten Development with 100% Whole Grains
- @ 36 hours, tastes good!
idaveindyon Blog post37th bake. 02/05/2021. 2nd Durum CB: 78% WW durum, + KABF
- Looks great!
Kistidaon Forum topicMy first sourdough loaf! - Well after the initial fold
Benitoon Forum topicWell fermented dough jiggle
- Multigrain bread flour in EUFranco99on Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- Aliquot jar overestimationtttt1010on Forum topicWell fermented dough jiggle
- prarie gold desem @ ~= 70% hydrationheadupincloudson Blog postyecora rojo desem again
- BetterSkipIIon Forum topicThe elusive oven spring thing
- Thank you MurphAlan.Hon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Wow!
citygirlbakeron Blog postSourdough croissant - Not guilty!
albacoreon Forum topicItalian Bread Recipes - A Lievito Question - Fun!
bakergrunon Forum topicSechskornbrot Experiment - Good point
bakergrunon Forum topicSechskornbrot Experiment
- Pasta flourAlan.Hon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Actually I like to think of
Benitoon Forum topicWell fermented dough jiggle
- Right but the jiggle at each
Benitoon Forum topicWell fermented dough jiggle
- The jiggle test is valid
phazon Forum topicWell fermented dough jiggle - Think of retarding as the
phazon Forum topicWell fermented dough jiggle
- Handsome loaves?Alan.Hon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thank you!Sleaon Forum topicLooking for sourdough starter that is certified kosher
- Old yeast vinegar?
BXMurphyon Forum topicYeast Water = Vinegar?
- Thanks Paul, not taken as
Benitoon Blog postRum Soaked Apricot Toasted Walnut Sourdough
- Those are gorgeous aren’t
Benitoon Blog postSourdough croissant
- Sounds Delish Paul i was
yozzauseon Blog postFresh Fig Swirl - Apricots and walnuts are a winning combination
pmccoolon Blog postRum Soaked Apricot Toasted Walnut Sourdough - Oh my goodness!
pmccoolon Blog postSourdough croissant
- These look delicious, yozza
pmccoolon Blog postFresh Fig Swirl
- I would guess it's analogous
HeiHei29eron Forum topicYeast Water = Vinegar?
- The crumb might be slightly deceiving
pmccoolon Blog postBarley/Wheat Bread, revisited
- Please post about your bake
pmccoolon Blog postBarley/Wheat Bread, revisited
- Liquid barley is certainly good in bread
pmccoolon Blog postBarley/Wheat Bread, revisited