Recent Forum and Blog Comments
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Abelbreadgalleryon Forum topicRustique croissant with whole wheat flour - The lamination tecnnique is
Abelbreadgalleryon Forum topicRustique croissant with whole wheat flour
- Thanks for the help Ilya. See
DanAyoon Forum topicWhy is Yeast Water NOT Acidic - Mike, wished I did remember
DanAyoon Forum topicWhy is Yeast Water NOT Acidic
- That's a very simplified
Ilya Flyameron Forum topicWhy is Yeast Water NOT Acidic - Almost flat VSSDR
Ilya Flyameron Forum topicA very simple sourdough recipe...
- Ilya, I think yeast and LAB
DanAyoon Forum topicWhy is Yeast Water NOT Acidic
- YesAnonymouson Forum topicDifference of pretzel vs. challah
- Why do you think YW contains
Ilya Flyameron Forum topicWhy is Yeast Water NOT Acidic
- We've discussed this before
mwilsonon Forum topicWhy is Yeast Water NOT Acidic - Eggs
breadforfunon Forum topicDifference of pretzel vs. challah - I assume that YW contain both
DanAyoon Forum topicWhy is Yeast Water NOT Acidic
- YW - LAB?. not particularly!
mwilsonon Forum topicWhy is Yeast Water NOT Acidic
- no extra steam for a DO.
idaveindyon Forum topicHowdy and suggestions please! - Q
mwilsonon Forum topicWhy is Yeast Water NOT Acidic
- rules of thumb
idaveindyon Forum topic20% Sprouted Spelt
- You didn't have to convince me!
alfansoon Blog postToday's bake: San Joaquin Sourdough - That makes three
alfansoon Forum topicCommunity Bake - Ciabatta!!!
- Ditto on wrapping itclazar123on Forum topictrying to recreate a specific bread
- Maybe Doc will write in
DanAyoon Forum topicStarter - Relative Microbe Populations
- Softer crust
hanseataon Forum topictrying to recreate a specific bread - All I did was...
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso - Outstanding! Benny said it
DanAyoon Forum topicCommunity Bake - Ciabatta!!!
- Will, how do you make the
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks so much for the formula!
The Roadside Pie Kingon Blog postToday's bake: San Joaquin Sourdough
- Wonderful batards David,
Benitoon Blog postToday's bake: San Joaquin Sourdough - Wow Peter, that ciabatta is
Benitoon Forum topicCommunity Bake - Ciabatta!!!
- And how does he differentiate
albacoreon Forum topicStarter - Relative Microbe Populations - @The Roadside Pie King
dmsnyderon Blog postToday's bake: San Joaquin Sourdough - Very nice little Batards!
The Roadside Pie Kingon Blog postToday's bake: San Joaquin Sourdough
- Ciabatta & Hand Mixing
tothpianopeteron Forum topicCommunity Bake - Ciabatta!!! - perfect earhumble crafteron Forum topicHow does one achieve big ears?
- That's the better of the two possible side effectsAnonymouson Forum topicRye and ergot
- Thank you so much for yourhumble crafteron Forum topicHowdy and suggestions please!
- I submit, for your approval...
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Ergot is fungus
kendalmon Forum topicRye and ergot - Michael, is there a practical
DanAyoon Forum topicStarter - Relative Microbe Populations
- Weight loss?
albacoreon Forum topicStarter - Relative Microbe Populations
- When I speak of peakingAnonymouson Forum topicStarter - Relative Microbe Populations
- Michael, you know I just got
DanAyoon Forum topicStarter - Relative Microbe Populations
- Words, meanings and facts
mwilsonon Forum topicStarter - Relative Microbe Populations
- This is where measuring pH
Benitoon Forum topicStarter - Relative Microbe Populations
- Bulk FermentAnonymouson Forum topicHow much starter should I use
- One is the causeAnonymouson Forum topicStarter - Relative Microbe Populations
- Human intervention makes the starter...
mwilsonon Forum topicStarter - Relative Microbe Populations
- Peaked?
mwilsonon Forum topicStarter - Relative Microbe Populations
- Whatever..
drogonon Forum topicHow much starter should I use - Bulk Ferment?sourdollon Forum topicHow much starter should I use
- Yes, this is similar to shortsemolina_manon Forum topicDoughy Biscuits
- Thank you, and...sourdollon Forum topicHow much starter should I use