Recent Forum and Blog Comments
- I would feed it 1:2:2 For
dbazuinon Forum topicWatery starter - My bannetons have chips asSomaekon Forum topicHow to repair a chipped banneton?
- I wonder if the issue you’re
Benitoon Forum topicSourdough Spreading Out in Oven - New Challenger Bread Pan - Yes, that is my understandingSomaekon Forum topicSourdough Plan for the day- any watchouts?
- This subject is enthralling
DanAyoon Forum topicLAB Fermentation - more complete understanding - Kettle Pizza
rgreenberg2000on Forum topicBBQ topic - “I'm not sure I understand
DanAyoon Forum topicLAB Fermentation - more complete understanding
- There wasn't a specific
fayeawayon Forum topicFrassinetto wheat starter - so stinky - (No subject)Hayalshamsion Forum topicIs my crumb ok (weird bulk story) pleasseee help!
- (No subject)Hayalshamsion Forum topicIs my crumb ok (weird bulk story) pleasseee help!
- Thanks so much for your reply
LittleGirlBlueon Forum topicFirst Loaf! Advice Please! - This is the crust which couldSam_leveridgeon Forum topicSecond loaf
- Thanks Somaek, that's helpful
supafeeton Forum topicSourdough Plan for the day- any watchouts? - Love my 26.75 weber kettle.Scootsmcgreggoron Forum topicBBQ topic
- Many factors
bottlenyon Forum topicPotato Bread Dough Failing - Inside looks pretty good.
idaveindyon Forum topicNo oven spring sourdough - Thank you!!bea0408on Forum topicKing Arthur Unbleached Bread Flour bulk equivalent
- Become independently wealthy
rgreenberg2000on Forum topicBBQ topic
- KA Bread flour = Special Patent
idaveindyon Forum topicKing Arthur Unbleached Bread Flour bulk equivalent
- I've not got too many answersScootsmcgreggoron Forum topicLAB Fermentation - more complete understanding
- I think we're I might beAaronRainey95on Forum topicNo oven spring sourdough
- Still just bleached and ww at
stephdldon Forum topicStarter taking 16 hours to double ... - I've heard the Foodgeek saySomaekon Forum topicStarter - Can I use it on the second rise?
- Love all the detail in theSomaekon Forum topicSourdough Plan for the day- any watchouts?
- S&Fs and Coil folds!!
kyeon Forum topicHelp!! Under- or over-proofed? An open crumb journey - What kinds of strengtheningElsiebakeon Forum topicHelp!! Under- or over-proofed? An open crumb journey
- Hi Prairie Ranger, yes I've
barriehiebreadon Forum topicImpromptu Lame - Yes, absolutely, though mineElsiebakeon Blog postSame-day Bake + Steam Challenge
- Thank you for your comment! AElsiebakeon Blog postSame-day Bake + Steam Challenge
- Only solution I see :)Quton Forum topicBBQ topic
- Yes, roughly every 12 hours,Elsiebakeon Forum topicStruggling with my new sourdough starter
- (No subject)AaronRainey95on Forum topicNo oven spring sourdough
- Screenshot_20200521-144026AaronRainey95on Forum topicNo oven spring sourdough
- Is your starter in a airFancyHatson Forum topicStruggling with my new sourdough starter
- Formula:100g rye flour400gAaronRainey95on Forum topicNo oven spring sourdough
- I realized that yeast would
DanAyoon Forum topicLAB Fermentation - more complete understanding
- Giving it a goAaronpon Forum topicStruggling with my new sourdough starter
- Red Bagfotomat1on Forum topicPizza not crispy after cooling it down
- Great Information, Michael!
DanAyoon Forum topicBran Starter - an easier method?
- Mine was the sameElsiebakeon Forum topicStruggling with my new sourdough starter
- Is there any reason you wantJeremyCherfason Forum topicFrassinetto wheat starter - so stinky
- More issuesCranky bakeron Forum topicSuddenly sluggish starter
- And here's another photo of the crumbmatt291on Forum topicSourdough Spreading Out in Oven - New Challenger Bread Pan
- And here's another photo of the crumbmatt291on Forum topicSourdough Spreading Out in Oven - New Challenger Bread Pan
- StarterAaronpon Forum topicStruggling with my new sourdough starter
- pH is at least one answer.
mwilsonon Forum topicBran Starter - an easier method? - I agree that it might be OK.
SaraBCleveron Forum topicStruggling with my new sourdough starter - Thanks, that is good to know,
SaraBCleveron Blog postSaturday's bake
- Update 21/05/2020 - Baking !
Eliotton Forum topicStarter log and first loaves pictures ! - Thanks very much for sharing.
AlisonKayon Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough