Recent Forum and Blog Comments
- I've been using this flourPatrykon Forum topicDough "spills" out too much - Not just sourdough
- Ok thank you, I'll try itPatrykon Forum topicDough "spills" out too much - Not just sourdough
- Thanks, Dave
DanAyoon Forum topicHow much Ascorbic Acid do I add - Thanks Again!Cotchon Forum topicSloth-like starter
- 100 * decimal-fraction = percent.
idaveindyon Forum topicHow much Ascorbic Acid do I add - You'll probably throw out
ciabattaon Forum topicHow much Ascorbic Acid do I add - thx
idaveindyon Forum topicHow much Ascorbic Acid do I add
- Just my two centsBaniJPon Forum topicDough "spills" out too much - Not just sourdough
- I remember reading that very
DanAyoon Forum topicHow much Ascorbic Acid do I add
- ah so.
idaveindyon Forum topicHow much Ascorbic Acid do I add
- So, 20ppm = 0.00002% ?
DanAyoon Forum topicHow much Ascorbic Acid do I add
- Morebread example.
idaveindyon Forum topicHow much Ascorbic Acid do I add
- How much Ascorbic Acid do I addCountryBoyon Forum topicHow much Ascorbic Acid do I add
- CountryBoy, if mold and
DanAyoon Forum topicHow much Ascorbic Acid do I add
- Bags
ciabattaon Forum topicSourdough at scale
- Natural linen and rice flour
ciabattaon Forum topicSourdough at scale
- @Dan
idaveindyon Forum topicHow much Ascorbic Acid do I add
- Lemons
FloridaSharkon Forum topicUses for Lemons - How much Ascorbic Acid do I addCountryBoyon Forum topicHow much Ascorbic Acid do I add
- Thanks so much to you andMgoblueon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- If the cheesecloth has enough
Edo Breadon Forum topicSourdough at scale - But, if the 20ppm of AA was
DanAyoon Forum topicHow much Ascorbic Acid do I add
- If it's happening with
phazon Forum topicDough "spills" out too much - Not just sourdough - "the devil's in the details"
idaveindyon Forum topic70% Rye Loaf Cracked
- Dan , for parts per million,barryvabeachon Forum topicHow much Ascorbic Acid do I add
- No lower hydration doesn't
Benitoon Forum topicDough "spills" out too much - Not just sourdough - Next guesses: hydration / scoring.
idaveindyon Forum topic70% Rye Loaf Cracked
- Thank you, that seemsPatrykon Forum topicDough "spills" out too much - Not just sourdough
- Yep, all baked stuff I bakePatrykon Forum topicDough "spills" out too much - Not just sourdough
- Thanks, I'm glad that my
Benitoon Blog postRed Miso Furikake Sourdough
- lemon butter, lemon merigue
yozzauseon Forum topicUses for Lemons - Nice bake, Benny.Tortoise Blueon Blog postRed Miso Furikake Sourdough
- Thanksodhes1on Forum topicSourdough at scale
- Thanksodhes1on Forum topicSourdough at scale
- Thanksodhes1on Forum topicSourdough at scale
- Thanksodhes1on Forum topicSourdough at scale
- Welcome, Joseph
pmccoolon Forum topicUses for Lemons - A common source for Ascorbic
DanAyoon Forum topicHow much Ascorbic Acid do I add
- I just started learning howIgiedoughon Blog postTartine Basic Country Loaf - just pour all that water in and stand back!
- Thank you Gavin. I wanted to
Benitoon Blog postRed Miso Furikake Sourdough
- In terms of easier mixing: IColin2on Forum topicNewbie problem with rolls
- deck oven
anandaon Blog postLaminated Yeasted Dough Construction - Why?wlauton Forum topicHow much Ascorbic Acid do I add
- Duplicate
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - It all works out
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- 20-30 ppm
Doc.Doughon Forum topicHow much Ascorbic Acid do I add
- It’s always difficult to tellMr Immortalon Forum topicSloth-like starter
- c-10rhulsmanon Forum topicHobart C-100 attachment Hub
- New batch looks much better!BiscuitsNGravyon Forum topicCiabatta coming out dense and gummy- diagnosis needed as to why
- KA bread flour is on the
ciabattaon Forum topic70% Rye Loaf Cracked