Recent Forum and Blog Comments
- Your starter feed at the momentAnonymouson Forum topicNew to sourdough - struggling with crumb
- When you say increase theFost9508on Forum topicNew to sourdough - struggling with crumb
- Thanks. When you say try 5Fost9508on Forum topicNew to sourdough - struggling with crumb
- I think the idea behind it isAnonymouson Forum topicExperimenting with young levain
- The biga, if refrigerated
Rockon Forum topicQuestions About Reinhart’s Whole Grain Bread Rye Meteil and Seigle - This is very helpful - thank
citygirlbakeron Forum topicExperimenting with young levain - Agreed - under fermented. Try
texas_loaferon Forum topicNew to sourdough - struggling with crumb - Under FermentedAnonymouson Forum topicNew to sourdough - struggling with crumb
- Roger that
Our Crumbon Blog postMélange de Abe et Anis - Over-Fermentation or Over-Proofedsamueldpfisteron Forum topicBetter boules?
- If you start off with mature starterAnonymouson Forum topicExperimenting with young levain
- Hi Tom. Thanks for your
Portuson Blog postMélange de Abe et Anis - Thanks, Alan. I wonder how
Portuson Blog postMélange de Abe et Anis
- DanAyo, I haven't made babkasemolina_manon Forum topicBabka Needs Work, but taste Great
- Hello my partner and I haveWimpson Forum topicStomach Pain After Eating Sourdough Bread
- Thank you; I appreciate your
Portuson Blog postMélange de Abe et Anis
- Thank you Benny!
citygirlbakeron Forum topicExperimenting with young levain
- Two hours?! In order to
citygirlbakeron Forum topicExperimenting with young levain
- I am familiar with your procedures
Yippeeon Forum topichow to use S-G H-E A-P flour? - My Experience with heat as wellAnonymouson Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user)
- I agree!
HansBon Blog postHoney Oat Porridge with Spelt - PM?
idaveindyon Forum topicWhy "dating" spam from India. - based on crust/crumb
idaveindyon Forum topicBetter boules?
- over-proofed?
idaveindyon Forum topicSourdough help needed please!!!
- Thanks Gavin! yeah once I waszachyahooon Forum topicCroissant Success (FINALLY!)
- Lovely!
Danni3ll3on Blog postHoney Oat Porridge with Spelt - Not looking for 50+ women...
Mini Ovenon Forum topicWhy "dating" spam from India. - That's a great point, I willBenjamin Hollandon Forum topicTrue Grain Artisan Milling - New Chicago-based Mill
- I saw a brief description of this methodAnonymouson Forum topicSome interesting observations about lievito madre
- What is a Sour Beercraigalancarron Forum topicBeer in Bread
- 60%? VSSD?
Our Crumbon Blog postMélange de Abe et Anis
- What is a sour beer?
Mini Ovenon Forum topicBeer in Bread
- Very nice loaf with lovely
Benitoon Forum topicExperimenting with young levain - There's really no reason at
HansBon Forum topicHand Mixer
- Nice loaf danni, I just made
HansBon Blog postHoney Oat Porridge with Spelt
- I recently saw a video with
HansBon Forum topicExperimenting with young levain
- You are doing some deep
Ilya Flyameron Forum topicRed Rye Malt - more recipes!
albacoreon Forum topicRed Rye Malt - Bread looking like this is
Ilya Flyameron Blog post"Nobleman's" bread - 80% rye with seeds
- Semolina Man, what are you
DanAyoon Forum topicBabka Needs Work, but taste Great - Haven't seen it
Ilya Flyameron Forum topicRed Rye Malt
- A few more recipes
albacoreon Forum topicRed Rye Malt
- I find it interestinggerhardon Forum topicYoung levain vs mature levain effect (experiment)
- Interesting you found the
citygirlbakeron Forum topicYoung levain vs mature levain effect (experiment)
- Thanks so much!I baked this
citygirlbakeron Forum topicExperimenting with young levain
- That looks like a nice crumbKmilliganon Forum topicExperimenting with young levain
- Wow! They look fabulous. Yourgavincon Forum topicCroissant Success (FINALLY!)
- Overworking the dough cansemolina_manon Forum topicpie crusts
- Total dough plus fillingsemolina_manon Forum topicBabka Needs Work, but taste Great
- Appreciate the reference!harumon Forum topichow to use S-G H-E A-P flour?