Recent Forum and Blog Comments
- toward #5iyiaon Forum topicHi from Paris... and help with possible overproofing?
- I never do a float testJeremyCherfason Forum topicWhat makes a starter a great starter?
- Hopefully this is a betterSebLang83on Forum topicAdventures in Sourdough - Round 2
- Sprouted flour is more challenging
seasidejesson Forum topicPeter Reinhart's Sprouted Whole Wheat Bread - Thanks!Is it worth me maybeSebLang83on Forum topicAdventures in Sourdough - Round 2
- Whole wheat flour?
seasidejesson Forum topicKneading vs. SAF/SLAF/CAF/ETC.
- Don't I know it! I literallyGooseon Forum topicKneading vs. SAF/SLAF/CAF/ETC.
- That's weird, all ww flours Isuaveon Forum topicKneading vs. SAF/SLAF/CAF/ETC.
- Tripled in sizeAaronpon Forum topicStruggling with my new sourdough starter
- I appreciate the thought, butGooseon Forum topicKneading vs. SAF/SLAF/CAF/ETC.
- The way I see it, you cansuaveon Forum topicKneading vs. SAF/SLAF/CAF/ETC.
- Yummy
Yippeeon Blog post20200521 Ms. Yvonne Chen's Ham & Cheese Toast - thank you!eekonuyon Forum topicDiscarding?!
- Bread based on shirts :)clewon Forum topicNoobie in harsh conditions - help?
- Ah, such a journey! Very
momohaon Forum topicNoobie in harsh conditions - help? - Feeling your doughclewon Forum topicNoobie in harsh conditions - help?
- May be it's the recipe?suaveon Forum topicMaybe its the hand kneading?
- Nice looking loaf, 10% rye isn't muchsemolina_manon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- Yes, I already read those
momohaon Forum topicNoobie in harsh conditions - help?
- Thanks for your reply, it is
momohaon Forum topicNoobie in harsh conditions - help?
- Looks overproofed to me
MTloafon Forum topicHelp!!! - Better
MTloafon Forum topicHi from Paris... and help with possible overproofing?
- Trouble with sprouted bread being gummyEvanganton Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Help Needed with Sprouted breadEvanganton Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Clear bucket
seasidejesson Forum topicSigh ?bulk fermentation, again
- How did you judge?
seasidejesson Forum topicTrouble with First Loaf - Tartine Method
- Well done!
seasidejesson Forum topicAdventures in Sourdough - Round 2
- Nice!
Floydmon Blog postBaked Red Bean Buns - Sesame wafers
idaveindyon Forum topicBurry's Euphrates Crackers - First Time.
DanAyoon Blog postBaked Red Bean Buns - Is that the first time you’ve
Benitoon Blog postBaked Red Bean Buns - give Ankarsrum a call
MontBaybakeron Forum topicQuestion about Ankarsrum dough scraper - A lot better, but not perfect
albacoreon Forum topicHi from Paris... and help with possible overproofing? - I want to eat that!
suminandion Blog post20200521 Ms. Yvonne Chen's Ham & Cheese Toast - What to watch for
seasidejesson Forum topicWhat the heck is happening??
- Thanks, Floyd
DanAyoon Blog postBaked Red Bean Buns
- Warm conditions?clewon Forum topicNoobie in harsh conditions - help?
- Glad you. Enjoyed the Recipe!drainapson Blog postPumpkin Sourdough
- It sure looks like you've got
LittleGirlBlueon Forum topicStarter log and first loaves pictures ! - Thanks for the link! That's
LittleGirlBlueon Forum topicSoupy seed culture
- Amazing resultsChinkinon Blog postPumpkin Sourdough
- I'd be afraid of it pickingalisa con Forum topicOvernight retard for soudough
- Success!
JKon Forum topicWhite Wheat & Full Grain Spelt Sourdough, no oven spring - it's going to take a week oralisa con Forum topicSuddenly sluggish starter
- Hi, Benny!
Yippeeon Blog post20200521 Ms. Yvonne Chen's Ham & Cheese Toast
- You will need to rely on oven
DanAyoon Forum topicOven rise in high hydrations dough
- Do you really want to open a
idaveindyon Forum topicBBQ topic
- just jumping in here (sorry),sadexpunkon Forum topicSigh ?bulk fermentation, again
- Thanks again Jess! Your
LittleGirlBlueon Forum topicWhat the heck is happening??
- Quitting the job...Quton Forum topicBBQ topic