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- I have a Brot and Taylor
Benitoon Forum topicSmall Tip: Temperature of Autolyse - Thanks for your help. I think
loafloveon Forum topicstretch and folds - I’m no expert, but if the
Benitoon Blog postTuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza
- My brilliant husband cannot
loafloveon Forum topicstretch and folds
- Nice looking bread
MTloafon Forum topicHelp!! Under- or over-proofed? An open crumb journey - Also since i only did 2 sets
loafloveon Forum topicstretch and folds
- I agree that 28c should not
LittleGirlBlueon Forum topicstretch and folds - I'm not sure which part you
LittleGirlBlueon Forum topicWhat the heck is happening??
- fermentation temp
loafloveon Forum topicstretch and folds
- I havent worked with stiffCampcrafton Forum topicWonky loaf
- seam/tunnel
idaveindyon Blog postMy First Pre-ferment (WW Einkorn Boule) - Ok. I obviously need to
tiny_hamburglaron Forum topicWhat the heck is happening?? - Looking at your method, the
Blazingarrowon Forum topicHelp!!! - Retsel pros and cons?Fensteron Forum topicRetsel pros and cons?
- So how to achieve a balance?
seasidejesson Forum topicLAB Fermentation - more complete understanding - You bulk fermentation was toosuaveon Forum topicWhat the heck is happening??
- Yeast from the air?
Doc.Doughon Forum topicLAB Fermentation - more complete understanding - Does Reinhart recommend you
LittleGirlBlueon Forum topicSoupy seed culture
- Note to future selfyoshon Blog postMy First Pre-ferment (WW Einkorn Boule)
- Yeast reproduces in the doughColin2on Forum topicAdding fruit and nuts - yeast and water quantity need to change?
- How long does not reallysuaveon Forum topicWonky loaf
- Very interesting
naturaleighon Blog postWhen you don't refresh a starter just before a mix - Day 6 Foam Cap
seasidejesson Forum topicBran Starter - an easier method?
- CLAS: another data point
seasidejesson Forum topicLAB Fermentation - more complete understanding
- Initial Update
newchapteron Forum topicSmall Tip: Temperature of Autolyse - For routine feedings (not
naturaleighon Forum topicStarter
- I did an overnight ferment ofCampcrafton Forum topicWonky loaf
- This is a typical look thatsuaveon Forum topicWonky loaf
- It is hard to get good
LittleGirlBlueon Forum topicStarter taking 16 hours to double ...
- Equal portionsAaronpon Forum topicStruggling with my new sourdough starter
- I have not experimented with
LittleGirlBlueon Forum topicStarter - Can I use it on the second rise?
- Sure, but don't expect aBaniJPon Forum topicstretch and folds
- These Look Amazing!drainapson Blog postTuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza
- More questions:Thanks for theDeeBakeron Forum topicStarter
- The ratio that you feed is
LittleGirlBlueon Forum topicStruggling with my new sourdough starter
- Loose coveringAaronpon Forum topicStruggling with my new sourdough starter
- yikes. can i just leave it
loafloveon Forum topicstretch and folds
- Another alternative is to use
LittleGirlBlueon Forum topicFrassinetto wheat starter - so stinky
- Great! I will try this! Thankjennw0598on Forum topicWatery starter
- Thanks Rich!Scootsmcgreggoron Forum topicBBQ topic
- If the acidity is dissolving
LittleGirlBlueon Forum topicSuddenly sluggish starter
- Yeah I'm thinking it's downmatt291on Forum topicSourdough Spreading Out in Oven - New Challenger Bread Pan
- I made pitta’s with 5% active
dbazuinon Forum topicLevain - when to build it and should you feed your starter afterwards - Only a chapter of this great book
The Roadside Pie Kingon Forum topicFree or discounted Kindle bread books. - Woo! Looks like a beautiful
LittleGirlBlueon Forum topicStarter log and first loaves pictures !
- KA Special Patent.
PeterSon Forum topicKing Arthur Unbleached Bread Flour bulk equivalent - As long as your starter meets
LittleGirlBlueon Forum topicLevain - when to build it and should you feed your starter afterwards
- Yes of course, just beBaniJPon Forum topicstretch and folds
- Ankarsrum, the Swedish
PeterSon Forum topicAnkarsrum Watts
- acidic environment ... hinders LABsuaveon Forum topicLAB Fermentation - more complete understanding