Recent Forum and Blog Comments
- I would stick to 1:1:1 forAmaraon Forum topicnewbie needing to perfect sourdough
- Thanks, Rich
alfansoon Blog postPart 2 - The simple pleasures of IDY baking - Hi Paul, I posted this
loafloveon Forum topicbulk fermentation - Yesfotomat1on Forum topicPizza not crispy after cooling it down
- and is 1:5:5 the optimalsadexpunkon Forum topicnewbie needing to perfect sourdough
- Thanks for the information!csteel89on Forum topicHobart A-200 Project (and motor question)
- Hi, I just wanted to updateoriol_t4on Forum topicOverproofed?
- I use around 320 g. It'sSongokuon Forum topicHow much dough in weigth do you use for a Pizza.
- To boil it down very simply,Amaraon Forum topicTrouble getting structure in bulk fermentation
- so las fed was like this soHanryon Forum topicIm About To Trow The Towel!!! Please Help
- I have seen that word before,
supafeeton Forum topicTrouble getting structure in bulk fermentation - 70% is what I've been going
supafeeton Forum topicTrouble getting structure in bulk fermentation
- The pineapple juice idea is
LittleGirlBlueon Forum topicnewbie needing to perfect sourdough - Behold
tortie-tabbyon Forum topicHow much dough in weigth do you use for a Pizza. - Also, argh on the wholeDeeBakeron Forum topicTaffy?
- You can ramp it up (or down)
LittleGirlBlueon Forum topicnewbie needing to perfect sourdough
- Amount of waterJerrytheKon Forum topicDiagnostic help or would you like some hockey pucks?
- 250 g or so.suaveon Forum topicHow much dough in weigth do you use for a Pizza.
- thank you. and what aboutsadexpunkon Forum topicnewbie needing to perfect sourdough
- First loaf! The hydration
barriehiebreadon Forum topicFirst Batch of Wild Starter! - I made new dough 80%Songokuon Forum topicPizza not crispy after cooling it down
- Was the one good rise you got
LittleGirlBlueon Forum topicSourdough starter help! 3 weeks old
- Now that's an excellent
LittleGirlBlueon Forum topicMakefast Sourdough - Dynamic Bread Recipe (based on hydration, flour, form, etc.)
- Thank you!Cranky bakeron Forum topicSuddenly sluggish starter
- You could put that “discard”zachyahooon Forum topicnewbie needing to perfect sourdough
- Hi Yes it's 60 % it's. It'sSongokuon Forum topicPizza not crispy after cooling it down
- Trying thesetheoriginalmirjon Blog postSourdough Batards with Rosemary and Cream Cheese
- I forgot to reply to the
LittleGirlBlueon Forum topicSuddenly sluggish starter
- Thanks for your reply Paul.
loafloveon Forum topicbulk fermentation
- Unless you bake daily, you
LittleGirlBlueon Forum topicSuddenly sluggish starter
- Lee Flour Mill - 600 sAnnie’s Momon Forum topicLee Household Flour Mill - my Review / Evaluation
- thanks for the reply.id alsosadexpunkon Forum topicnewbie needing to perfect sourdough
- There's a video my boyfriendDeeBakeron Forum topicTaffy?
- Thanks!
rgreenberg2000on Blog postPart 2 - The simple pleasures of IDY baking - You can easily do a test bake
LittleGirlBlueon Forum topicTrouble getting structure in bulk fermentation
- I could be wrong, but I think
LittleGirlBlueon Forum topicnewbie needing to perfect sourdough
- Pizza stone
naturaleighon Forum topicPizza amazing but house full of smoke! - Hi Hannah!
DanAyoon Forum topicNo Oven Spring with 100% Spelt Sourdough - You got me stumped
Mini Ovenon Forum topicSourdough starter help! 3 weeks old - Spelt's gluten development is
andykgon Forum topicNo Oven Spring with 100% Spelt Sourdough - Hoe high is the hydtration?
dbazuinon Forum topicTrouble getting structure in bulk fermentation - I agree with Pagnotta. This,deckcornon Blog postThom Leonard Country French Boule recipe
- The amount of water you need
dbazuinon Forum topicDiagnostic help or would you like some hockey pucks?
- I don't think she actuallysuaveon Forum topicMaggie Glezer's "Tom Cat's Semolina Filone" -- ERROR IN FORMULA???
- Thanks!wlauton Blog postSourdough Pizza
- Same grain, different granule
idaveindyon Blog postSourdough Pizza - DIY Dough Loader instructions
makefastworkshopon Forum topicMakefast Sourdough - Dynamic Bread Recipe (based on hydration, flour, form, etc.) - My guess..
idaveindyon Forum topicStill not an amazing rise in the oven!!
- Durum vs Semolinawlauton Blog postSourdough Pizza
- Hydrationfotomat1on Forum topicPizza not crispy after cooling it down