Recent Forum and Blog Comments
- Stop, you're killing me!
seasidejesson Blog postTuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza - Now You Are Talking!SassyPantson Blog postMan cannot live on bread alone.
- the bran affect on gluten stranditsmenon Forum topicWhite whole wheat vs whole wheat beginners question
- Letter Folds are Fun!
seasidejesson Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough
- Hanryon Forum topicIm About To Trow The Towel!!! Please Help
- It's the gluten
seasidejesson Blog postSaturday's bake
- Lets ask a different way
seasidejesson Forum topicDiscarding?!
- Day 4 wheat and brown sugar: adding honey
seasidejesson Forum topicBran Starter - an easier method?
- A couple of observations
breadforfunon Forum topicSourdough gluten problems after bulk fermentation - flour type summarywaynehamon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- OK, I have just given it 16
GaryBishopon Forum topicBran Starter - an easier method? - Got a picture?
Mini Ovenon Forum topicIm About To Trow The Towel!!! Please Help - weak doughJen Philadelphiaon Forum topicSourdough gluten problems after bulk fermentation
- it was very stretchy, afterHanryon Forum topicIm About To Trow The Towel!!! Please Help
- Appreciate your answer thankMateusz3112on Forum topicWeird starter behaviour
- Unfortunately, nobody will beSomaekon Forum topicHelp!
- hi I need help with theHanryon Forum topicIm About To Trow The Towel!!! Please Help
- It could be overproofed
breadforfunon Forum topicSourdough gluten problems after bulk fermentation
- Well. It's baked. From the
LittleGirlBlueon Forum topicHelp! Change of plans in middle of bake! - Starting a new trial
DanAyoon Forum topicBran Starter - an easier method? - Gary, if you feed it sugar
DanAyoon Forum topicBran Starter - an easier method?
- Thank you, and thank you for
SaraBCleveron Blog postSaturday's bake - same issue with weak dough that won't riseJen Philadelphiaon Forum topicSourdough gluten problems after bulk fermentation
- New? No. Established? That’sDeeBakeron Forum topicStarter
- I gave it 24 hours. I could
GaryBishopon Forum topicBran Starter - an easier method?
- Gary, what you describe
DanAyoon Forum topicBran Starter - an easier method?
- re: Experiment underway
GaryBishopon Forum topicBran Starter - an easier method?
- Excellent news!
LittleGirlBlueon Forum topicStarter is rising but not doubling
- I'm so happy to hear you were
loafloveon Forum topicStarter is rising but not doubling - Stainless steel?Daliaon Forum topicParticle board top work table vs maple top?
- new to starter replymomnbon Forum topicHow much levain to keep when getting ready to bake
- Hey. Just a quick update. Iaspitznagelon Forum topicStarter is rising but not doubling
- Is this a new starter or
naturaleighon Forum topicStarter - 3 phase supply will lower
aXBakeLeaderon Forum topic3-phase alternative to Rofco B40? - Hi Amara,I am going to gotheoriginalmirjon Forum topicDough not setting up
- How much do you like theColin2on Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- Rye flour
naturaleighon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- A 100% hydration dough isAmaraon Forum topicDough not setting up
- Well. After about 7 hours in
LittleGirlBlueon Forum topicHelp! Change of plans in middle of bake!
- How fine is the mesh on thatSomaekon Forum topicMotorized sifter for home?
- OK. That makes sense. So whyDeeBakeron Forum topicStarter
- Forkish is a good startingSomaekon Forum topicHelp - Flat, dense loaf with little rise (first warm weather bake)
- Starter ratio
naturaleighon Forum topicStarter
- Dust and/or bugsAlan.Hon Forum topicTip - Bugs in Whole Grains
- Ah, your much to kind!
The Roadside Pie Kingon Forum topicDid someone say pizza? I am in! N.Y. style, all the way! - Thank you for pointing that
loafloveon Forum topicbulk fermentation
- Maple+
barriehiebreadon Forum topicParticle board top work table vs maple top? - Very Nicefotomat1on Forum topicDid someone say pizza? I am in! N.Y. style, all the way!
- Good suggestion. It makes meSomaekon Forum topicNutrimill Smells like Grinding Teeth at the Dentist
- Too many variables to say for sure
pmccoolon Forum topicbulk fermentation