Recent Forum and Blog Comments
- Thank you for the Feedbacktranceron Forum topicDiagnosis please - Wonky Ovenspring
- Thank you - Some Answerstranceron Forum topicDiagnosis please - Wonky Ovenspring
- Geremy, your wish is my command
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Maine Grainscolinmon Forum topicBoston-area source of flour?
- Thank you - I will try thatSkelleyon Forum topicStarter runny and no longer doubling
- Good Point
Capyboppyon Forum topicDutch Oven Question - Thank you, I will check those
Lolakeyon Forum topicWhole grain sourdough books - This helps a lot! Thank you
Lolakeyon Forum topicWhole grain sourdough books
- Watching you try to
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Hey Lance, here I thought I
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise - Are you attached to your
DanAyoon Forum topicbulk fermentation and retarding
- The last time I saw Donnie
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - there were a few dense gummy
loafloveon Forum topicbulk fermentation and retarding - I assume there is more wildBaniJPon Forum topicYeast from ginger?
- Since your crumb looksBaniJPon Forum topicGiant Hole Under Sourdough Crust
- Last time I put the trial jar
albacoreon Forum topicAliquot Jar to determine bulk fermentation rise - Geremy, you’re the pro here,
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Would be interested to see a close up
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - Yeap that's the video
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- RT FermentationSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Clarifying the difference between T55 and T65
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Don, please send me the link
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Straight through
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - The correct answer is ...
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks, Geremy.Heres is the
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Hey Texas Baker!wGo with your
DanAyoon Forum topicIncreasing Hydration and Loaf Size
- It could simply be that yourMr Immortalon Forum topicStarter runny and no longer doubling
- Doc, wouldn’t you think if
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Upside down recommendation
naturaleighon Forum topicDutch Oven Question - Great!
hanseataon Blog postSwedish Limpa Rye - Crumb looks incredible
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Just to nitpic a little moresjellison Forum topicIt Tastes Like Corn. Are We Making Tamales or Bread?
- Miyoko'sElsiebakeon Blog postSourdough Croissants
- Alternate hypothesis
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Great to see
Rajan Shankaraon Forum topicCommunity Bake - Baguettes by Alfanso - Dan’s Bake #13, a Baker’s Dozen
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Doc,It’s pretty safe to say
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- As for nutritional yeast
bottlenyon Forum topicTip - Extensible Dough via Nutritional Yeast and Fava Beans - Yes its expensive!BobBouleon Forum topicHow much Einkorn is necessary to taste Einkorn?
- Need help improving the crumb
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Clarification
dinozoaon Forum topicBoston-area source of flour? - Ambitious !
kendalmon Blog postSourdough Croissants
- Isn’t that the case a lot of
Capyboppyon Forum topicDutch Oven Question
- Thinking it's not possible
kendalmon Blog postThe 'Croissele' part deux
- I guess it will require some
DanAyoon Forum topicDutch Oven Question
- Good question.
Capyboppyon Forum topicDutch Oven Question
- You’re actually progressingMr Immortalon Forum topicHelp needed with starter
- Yes the uncut loaf is the one
loafloveon Forum topicbulk fermentation and retarding
- Do you have any pictures ofMr Immortalon Forum topicHelp! Sourdough starter has lost it's power!
- It looks fantastic! TotallyMr Immortalon Forum topicbulk fermentation and retarding