Recent Forum and Blog Comments
- Alan, my guess would be that
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - The under €1/kilo T65 Bouabsas
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - New packVicki_Son Forum topicDough losing strength
- Leamlass, If your starter is 100% hydration
Mini Ovenon Forum topicStarter - how to change the hydration level? - I think it's hard for me toMgoblueon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- Drooling
Yippeeon Blog postThe Golden Bread of Altamura (100% semola rimacinata) - Here's my description of the
phazon Forum topicMy Ischia sourdough starter is smelling FOUL!!!!! sourdo.com starter - I mentioned above to keep an
phazon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- Have seen before - and it was
phazon Forum topicDough losing strength
- Thank you, that's quite smartPatrykon Forum topicDough "spills" out too much - Not just sourdough
- Here is a trick I recentlyBaniJPon Forum topicDough "spills" out too much - Not just sourdough
- Haha I watched that VideoPatrykon Forum topicDough "spills" out too much - Not just sourdough
- 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