Recent Forum and Blog Comments
- Dilema
kendalmon Blog postNew oven 'build' preliminary results - Sorry for the late reply!
SirSaccCeron Blog postBirotes salados - Interesting
SirSaccCeron Forum topicThe Science of Sourdough: How Microbes Enabled a Pandemic Pastime
- Use AP flourclazar123on Forum topicPotato experiment
- Such beautiful loaves Danni.
Benitoon Blog postCaramelized Onion and Bacon Sourdough Revisited - Thanks for the clarification
Benitoon Blog postKoji Rice Porridge Sourdough
- While sometimes the word koji
Edo Breadon Blog postKoji Rice Porridge Sourdough - Hi, Hi
Yippeeon Blog post20200810 Golden Durum Bread with CLAS - Which as with so many things
Edo Breadon Forum topicThe Science of Sourdough: How Microbes Enabled a Pandemic Pastime
- You can just incorporate itBaniJPon Forum topicNew mill, sifting bran and adding later?
- You can just incorporate itBaniJPon Forum topicNew mill, sifting bran and adding later?
- Contacts
mwilsonon Forum topicWhere is DaBrownMan? - I heard you were back
kendalmon Blog postCaramelized Onion and Bacon Sourdough Revisited
- Was wondering the same thing
kendalmon Forum topicWhere is DaBrownMan?
- Gorgeous
Isand66on Blog post20200810 Golden Durum Bread with CLAS - Just perfect
dbazuinon Forum topicIs this an underproofed loaf, and if so, why? - Hi Huda! A few of us are
DanAyoon Forum topicFrench flours - Unfortunately that one isn'thudaon Forum topicFrench flours
- Very interesting statement - where is DaBrownMan?
DanAyoon Forum topicThe Science of Sourdough: How Microbes Enabled a Pandemic Pastime
- prior discussions
idaveindyon Forum topicJudging Proof with Antiseptic Inclusions - Out of the oven. Liking the
Benitoon Blog postKoji Rice Porridge Sourdough
- ThanksPaul Ton Blog postOvernight Country Blonde Ken Forkish
- Reply to Steve EPaul Ton Blog postOvernight Country Blonde Ken Forkish
- So I am not all that familiarbarryvabeachon Forum topicFirst attempt with stone milled flour not successful
- Those are beautiful Will, I
Benitoon Forum topicIconic NYC all the way
- Panettiera, so I am not anbarryvabeachon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- Thanks!Justinon Forum topicHello, all, I'm back again
- You misunderstoodAlmond Eateron Forum topicAlmond Flour and Regular Flour Ratios help
- I agree with the others it
Benitoon Forum topicIs this an underproofed loaf, and if so, why?
- Equally iconic worldwide
The Roadside Pie Kingon Forum topicIconic NYC all the way - thank you Debra
Ceeon Forum topicWhat happened to my starter? Help! - Not every loaf of bread needs too have huge irregular holes
The Roadside Pie Kingon Forum topicIs this an underproofed loaf, and if so, why?
- Agree, drop in more septics.
Mini Ovenon Forum topicJudging Proof with Antiseptic Inclusions - A MUST READ article
Mini Ovenon Forum topicThe Science of Sourdough: How Microbes Enabled a Pandemic Pastime
- Try googling the ingredients
Mini Ovenon Forum topicAlmond Flour and Regular Flour Ratios help
- No, not underproofed
Mini Ovenon Forum topicIs this an underproofed loaf, and if so, why?
- Back-engineering starter from genuine Neapolitan pizza doughPanettieraon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- BACK-ENGINEERING STARTER FR GENUINE NEAPOLITAN PIZZA DOUGH. NEXTPanettieraon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- 40°C ?
Mini Ovenon Forum topicHow to get more height in 100% whole wheat sourdough?
- Look on the box of flakes
Mini Ovenon Forum topicPotato experiment
- By machine, of course
Yippeeon Blog post20200810 Golden Durum Bread with CLAS
- Thanks, Pul!
Yippeeon Blog post20200810 Golden Durum Bread with CLAS
- That will soften it, always
phazon Forum topicPotato experiment - Cumbersome procedures
Yippeeon Blog post20200810 Golden Durum Bread with CLAS
- Wow, a video of the starter
phazon Forum topicNewbie looking for a starter mentor <3
- Pain au chocolate
kendalmon Forum topicCroissants
- Sorry, but I thought you'd
phazon Forum topicHello, all, I'm back again
- I thing the gist of the op is
phazon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- Couldn't tell ya, but I
phazon Forum topicDiluting gluten content with non-wheat flours?
- Cake flour or pastry flour
Sabinaon Forum topicDiluting gluten content with non-wheat flours?