Recent Forum and Blog Comments
- This looks great--I can
SaraBCleveron Forum topicHi from Paris! - It will still work
Mini Ovenon Forum topicA beginner "watching the dough" - Boy Will you’ve been a busy
Benitoon Forum topicRye bread from Holland? Remarkable! - Well you could try
Mini Ovenon Forum topicLoaves falling flat
- Jess, I appreciate the time
DanAyoon Forum topicBran Starter - an easier method? - You got me thinking, Geremy
DanAyoon Blog post96hr. over fermented pizza dough
- Light bulb moment!
The Roadside Pie Kingon Blog post96hr. over fermented pizza dough - Brilliant, thank you!Am8967on Forum topicMorning Levain build suddenly not growing...
- As semolina noted, proofing
greyspokeon Forum topicHow to eliminate extremely large air bubbles at the top of sourdough? - LOAVES FALLING FLAT
LeonKon Forum topicLoaves falling flat - These clumsy microbes in
tiny_hamburglaron Forum topicA beginner "watching the dough" - Gosh, hope not to start
Mini Ovenon Forum topicA beginner "watching the dough"
- Hmm. Ok, I'll watch for that
tiny_hamburglaron Forum topicA beginner "watching the dough"
- I followed this recipe, but
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Not bad!
Mini Ovenon Forum topicLoaves falling flat
- Thanks for the help!
tiny_hamburglaron Forum topicA beginner "watching the dough"
- LOL
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Fermentation bubbles
seasidejesson Forum topicA beginner "watching the dough" - I would drop the bucket
Mini Ovenon Forum topicA beginner "watching the dough"
- Calling it good at day 11
seasidejesson Forum topicBran Starter - an easier method?
- How much preferment and salt
dbazuinon Forum topicA beginner "watching the dough" - Sorry, didnt say three feeds.
Mini Ovenon Forum topicA beginner "watching the dough"
- What should the bubbles look like?
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Form first, then ferment
kendalmon Blog post96hr. over fermented pizza dough - That one look nice. Riping
dbazuinon Forum topicRye bread from Holland? Remarkable!
- Sure you can find some infoqualikson Forum topicSharing my recipes
- You're welcome
seasidejesson Forum topicLooking for 100% whole wheat or whole wheat rye combo recipes
- Thanks!dermdocon Forum topicLooking for 100% whole wheat or whole wheat rye combo recipes
- But that color is beautiful!
LittleGirlBlueon Forum topicSomewhat over-proofed? - I have the same question.Underdogon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Actually...foodforthoughton Forum topicStaggering Two-loaf bake by 48-72 hours... restart/reshape?
- Try the Elly's Everyday recipes
seasidejesson Forum topicLooking for 100% whole wheat or whole wheat rye combo recipes
- Need to see the telltale bubbles...
seasidejesson Forum topicA beginner "watching the dough"
- They stick, but when I bakesuaveon Forum topicBagel boards
- Thank you!semolina_manon Forum topicSharing my recipes
- Not necessary but could be fun
SirSaccCeron Forum topicFeed sourdough starter with lime? - Two days in bulk is far too long imosemolina_manon Forum topicSlightly overproofed?
- Reduce the time in bulk and the time after shapingsemolina_manon Forum topicHow to eliminate extremely large air bubbles at the top of sourdough?
- Interesting etymological connection
SirSaccCeron Blog postBirotes salados
- Way overproofed.semolina_manon Forum topicRecipe Testing Questions
- What is your comparison basis?semolina_manon Forum topicAbout R Bertinet’s Twisted Cinnamon Buns
- Thanks Benny it was a nice
yozzauseon Blog postLemon Fruit Bread - @Mark
idaveindyon Forum topicStaggering Two-loaf bake by 48-72 hours... restart/reshape? - Apologies.
LeonKon Forum topicLoaves falling flat
- LOAVES FALLING FLAT photo
LeonKon Forum topicLoaves falling flat
- @Phil
idaveindyon Forum topicStaggering Two-loaf bake by 48-72 hours... restart/reshape?
- how diff than a bolillo?
idaveindyon Blog postBirotes salados
- Welp, that didn't work
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Eggs and lemonTrumpetzon Forum topicFeed sourdough starter with lime?
- Sorry that part of the recipe
Benitoon Forum topicSomewhat over-proofed?