Recent Forum and Blog Comments
- Tom and Ilya both has
Benitoon Forum topicHow long can sourdough be retarded? - Keeping warm in the winterAlwayzbakinon Forum topicBread aroma especially sourdough sweet breads
- Brewing Process in a Nutshell
albacoreon Forum topicStarter - Relative Microbe Populations - In hind sight, you were right
ws.hickson Forum topicHow long can sourdough be retarded? - Sorry for the silence
ws.hickson Forum topicHow long can sourdough be retarded?
- Thanks, Alan!
The Roadside Pie Kingon Forum topicFrist pizza in ages. First in new oven. Christmas eve pizza party, test - Raise then refrigerate?
BXMurphyon Forum topic123 SD in 12 Hr. Windows - Hoshino Natural LeavenPeaveyon Forum topicHello from Tokyo and baking with sourdough, Japanese flours and Hoshino yeast
- I love the ideaAnother Girlon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Thanks, Patsy, that's good totekknolagion Forum topicRye and ergot
- How pretty!Another Girlon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Ergotismpleveeon Forum topicRye and ergot
- Panettone crumbAddykaidon Forum topicPanettone Crumb
- How is this not on the front page
kendalmon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads - Sounds like an amoroso
kendalmon Forum topicWhat is it called? When bread crust has many laminate layers?
- I see the potential for oversemolina_manon Forum topicDoughy Biscuits
- If Joe's on Carmine/6th ever quits selling,
alfansoon Forum topicFrist pizza in ages. First in new oven. Christmas eve pizza party, test - Why, yes I did...
alfansoon Blog postCompanion Blog for Rye Community Bake
- It's been months since I made these,
alfansoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- The braids were serendipitous.
alfansoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- 8th bake: basic 37.5% rye 62.5% WW w/ desem style rye starterheadupincloudson Blog postCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- the crustheadupincloudson Blog postCompanion Blog for Rye Community Bake
- No problem at allAnonymouson Forum topicNewbie Starter help..
- Not bad at allAnonymouson Forum topicNewbie Starter help..
- Got it. Thanks, Abe andfirstbaseon Forum topicNewbie Starter help..
- WW is going ok on 1:2:2,firstbaseon Forum topicNewbie Starter help..
- I understand biscuitsAnonymouson Forum topicDoughy Biscuits
- Doughy means not cookedsemolina_manon Forum topicDoughy Biscuits
- Or...Anonymouson Forum topic100% rye dough a disaster despite 'healthy' starter
- Either way bake in the next three hours
Mini Ovenon Forum topic100% rye dough a disaster despite 'healthy' starter - Hydration
kendalmon Forum topicHole size varies opposite to hydration
- From here the paste looks
Mini Ovenon Forum topic100% rye dough a disaster despite 'healthy' starter
- That picture was taken afterChairmanWillon Forum topic100% rye dough a disaster despite 'healthy' starter
- Ah, okay, that makes sense.ChairmanWillon Forum topic100% rye dough a disaster despite 'healthy' starter
- Yeasts do dieAnonymouson Forum topicStarter - Relative Microbe Populations
- So where are you right now in the process?
Mini Ovenon Forum topic100% rye dough a disaster despite 'healthy' starter
- I think you can
Mini Ovenon Forum topicStarter - Relative Microbe Populations
- Therefore, you most probably
Ilya Flyameron Forum topic100% rye dough a disaster despite 'healthy' starter - No point in doing slap&folds
Ilya Flyameron Forum topic100% rye dough a disaster despite 'healthy' starter
- So the yeast is sitting in the acid?Anonymouson Forum topicStarter - Relative Microbe Populations
- Acid washing wouldn't kill
albacoreon Forum topicStarter - Relative Microbe Populations
- Conditions have to be
albacoreon Forum topicStarter - Relative Microbe Populations
- My grand finaleAnonymouson Forum topicStarter - Relative Microbe Populations
- If you break the symbiosisAnonymouson Forum topicStarter - Relative Microbe Populations
- AhhhAnonymouson Forum topicStarter - Relative Microbe Populations
- Acid washing is a bit
albacoreon Forum topicStarter - Relative Microbe Populations
- The crucial sentenceAnonymouson Forum topicStarter - Relative Microbe Populations
- Good pointAnonymouson Forum topicStarter - Relative Microbe Populations
- depends on the hydration of the starter
AndyPandaon Forum topicDosage for 100g flour? - Acid Washing
albacoreon Forum topicStarter - Relative Microbe Populations