Recent Forum and Blog Comments
- Texture isn't gummy (I let itFrankH1on Forum topicTroubleshooting sourdough
- Here's the manual.
idaveindyon Forum topicDid I overload my KA Pro 5+? - Probably nothing useful here.. :-)GrinChaseron Forum topicTroubleshooting sourdough
- water treatment plant.
idaveindyon Forum topicSomething odd going on
- Thank you.seedeezeon Forum topicDid I overload my KA Pro 5+?
- Speed 2 and 1.5Kg dough, gotseedeezeon Forum topicDid I overload my KA Pro 5+?
- Looks like a great wholeStephanieBon Forum topicTroubleshooting 100% whole wheat/fresh milled sourdough
- Bread dough on a KA should
PeterSon Forum topicKitchenaid Professional 600 stand mixer - y'all help - Next iterationFrankH1on Forum topicTroubleshooting sourdough
- my cheese culture sourdough post/notes blogintergalactickungfuoverdriveon Blog postThe Pineapple Juice Solution, Part 2
- Wow almost perfect timing, I
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - UK Flour
albacoreon Forum topicKing Arthur Flour and Enricnment - Nevermind then,
Mini Ovenon Forum topicSomething odd going on - hey sea, thanks for yourtamwron Forum topicstarter problem(i think?)
- That is a very handsome loaf,
Benitoon Forum topicUnderproofed or underbaked?
- after about 8-12 hours, ifedintergalactickungfuoverdriveon Blog postcheese culture sourdough bread experiments
- ?
LeonKon Forum topicSomething odd going on - Recipe & method.
LeonKon Forum topicSomething odd going on
- Thanks
texas_loaferon Forum topicUnderproofed or underbaked? - Be Happy
cfraenkelon Forum topicUnderproofed or underbaked? - When baking my 50/50 Whole
dbazuinon Forum topicFWSY overnight straight loose - Only one thing; If they
Camarieon Forum topicKitchenaid Professional 600 stand mixer - y'all help - Yes.
idaveindyon Forum topicFWSY overnight straight loose
- I think that just a few feeds
Mini Ovenon Forum topicplease troubleshoot: underproofed? bad shaping?
- I think it is possible but I
dbazuinon Forum topicTraveling with your starter.
- The Cuoco is the pizza flour
dbazuinon Forum topicFWSY overnight straight loose
- More Q's
Mini Ovenon Forum topicSomething odd going on
- Weak?
seasidejesson Forum topicstarter problem(i think?) - Do you think that keeping mycellcycliston Forum topicplease troubleshoot: underproofed? bad shaping?
- aha.
idaveindyon Forum topicFWSY overnight straight loose
- Not rope infection. Wink?
Mini Ovenon Forum topicSomething odd going on
- Another thing that Trevor
Benitoon Forum topicAutolyse and Bulk Ferment Times AND overfermenting
- So combining say a bulk
dbazuinon Forum topicWhat is the ideal ferment temperature
- You have to do whatever works
Benitoon Forum topicFlour Vs water shaping high hydration dough
- Possible Rope Infection
Matt Hon Forum topicSomething odd going on - One tip from Trevor J Wilson
mourneron Forum topicAutolyse and Bulk Ferment Times AND overfermenting - Your logic would definitelyAm8967on Forum topicFlour Vs water shaping high hydration dough
- Hmm yeh I did worry aboutAm8967on Forum topicFlour Vs water shaping high hydration dough
- Hi Idaveindy,I got the flourSurfcast23on Forum topicFWSY overnight straight loose
- Sourdough fermenting temperatures
Mini Ovenon Forum topicWhat is the ideal ferment temperature
- Just FYI.
idaveindyon Forum topicFWSY overnight straight loose
- Okay let me ask the question differently
dbazuinon Forum topicWhat is the ideal ferment temperature
- Temperature fluctuationtavaruapton Forum topicTraveling with your starter.
- Nicely made Will, very well
Benitoon Blog postLoaded up for Bear!
- Try both ways.
idaveindyon Forum topicFWSY overnight straight loose
- I will try it both ways. TheSurfcast23on Forum topicFWSY overnight straight loose
- Ratios are by weight not by volume
Mini Ovenon Forum topicOver active starter?
- Shouldn't be a problemclazar123on Forum topicTraveling with your starter.
- Ha,ha
The Roadside Pie Kingon Blog postLoaded up for Bear! - Let us know how you like it.
PeterSon Forum topicExperience w/ General Mills 50 lb flour?