Recent Forum and Blog Comments
- You mean moving up everything
Mini Ovenon Forum topicBottom of my pizza burning - Stretch and folds
Mini Ovenon Forum topictemperature during bulk fermentation
- Do you think a higher ovendannydannnnon Forum topicBottom of my pizza burning
- Converting laurels kitchen recipes to sourdough
seasidejesson Forum topicHome milled 100% WW starter and levain - But the bottom gets burned
Mini Ovenon Forum topicBottom of my pizza burning
- No plain water
seasidejesson Forum topicBran Starter - an easier method?
- But I'm only using it fordannydannnnon Forum topicBottom of my pizza burning
- I was wondering how much yeast water
Mini Ovenon Forum topicBran Starter - an easier method?
- 1. That is too hot for toozachyahooon Forum topicBottom of my pizza burning
- Will try. I thought withdannydannnnon Forum topicBottom of my pizza burning
- You have observed very
Mini Ovenon Forum topic14 days old starters
- No controls
seasidejesson Forum topicBran Starter - an easier method?
- Thanks for the tip, I bake aEvanganton Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Preheat at a lower temp.
Mini Ovenon Forum topicBottom of my pizza burning
- Thicken it up with more flour
Mini Ovenon Forum topicI've tried to dry my starter twice now and it ends up just getting moldy before it actually dries. What's wrong?
- Lactic acid powder was givingdoughookeron Blog postSan Francisco-Style Sour Bread
- Sounds to me like :)
Mini Ovenon Forum topicNo knead dough in tropical climate
- I would go to an oven builder
Mini Ovenon Forum topicOpinions on baking stone vs baking steel
- There's still one other thing
tiny_hamburglaron Forum topicA beginner "watching the dough" - Hey, Thanks for the adviceSam Janeon Forum topicHome milled 100% WW starter and levain
- Straight to the fridge this
tiny_hamburglaron Forum topicA beginner "watching the dough"
- This is why I'm always
Mini Ovenon Forum topicBran Starter - an easier method?
- Ooooh ok then!
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Hey Rich,Thanks for theSam Janeon Forum topicHome milled 100% WW starter and levain
- Hey Jess,Thanks so much forSam Janeon Forum topicHome milled 100% WW starter and levain
- It's interesting you say thaticantbakeatallon Forum topicI've tried to dry my starter twice now and it ends up just getting moldy before it actually dries. What's wrong?
- You mean Tangzhong?
Mini Ovenon Forum topicReal Jewish Rye Bread Utilizing the Tangzhung and the autolysis methods. By Will Falzon. The Roadside Pie King
- Tropical climatePeter Verduinon Forum topicNo knead dough in tropical climate
- What is your climate?
Mini Ovenon Forum topicI've tried to dry my starter twice now and it ends up just getting moldy before it actually dries. What's wrong?
- Try this
Blazingarrowon Forum topicI've tried to dry my starter twice now and it ends up just getting moldy before it actually dries. What's wrong? - nothing is fixed with SDlloydrmon Forum topicWhat makes a starter a great starter?
- Thanks
rgreenberg2000on Blog postKA Baguettes a la Alfanso - Did you put the dough in the
loafloveon Forum topicA beginner "watching the dough" - I do not have personal
LittleGirlBlueon Forum topic14 days old starters - Perfect timing! Came across a
Edo Breadon Blog postBaked Red Bean Buns - Question for Danny
seasidejesson Forum topicBran Starter - an easier method?
- I'm quite sure the author of
LittleGirlBlueon Forum topicFirst Loaf! Advice Please!
- I have been enjoying these
Edo Breadon Forum topicProof Bread; Mesa, AZ
- Yes - the dough temperature
Edo Breadon Forum topictemperature during bulk fermentation
- It looks like you're not feeding your starter enough.
VRinion Forum topic14 days old starters - Salzburger mill and flaker
Sid Poston Forum topicDiamant Grain Mill or GrainMaker® Model No.116? - Super awesome!Scootsmcgreggoron Blog postLevains, yeast waters, and mothers, oh my!
- Great thank you Michael. OutScootsmcgreggoron Forum topicLAB Fermentation - more complete understanding
- Make no changes with nut additions, fruit another storysemolina_manon Forum topicAdding fruit and nuts - yeast and water quantity need to change?
- After 4hrs
seasidejesson Forum topicBran Starter - an easier method?
- GratefulAnnie’s Momon Forum topicLee Household Flour Mill - my Review / Evaluation
- This one has potential
MTloafon Forum topicA beginner "watching the dough" - It's just organic whole wheatGooseon Forum topicKneading vs. SAF/SLAF/CAF/ETC.
- Way under proofed
MTloafon Forum topicA beginner "watching the dough"
- Review this link.
VRinion Forum topicFirst Loaf! Advice Please!