Recent Forum and Blog Comments
- The best moment to use yourBaniJPon Forum topicwhen to use starter
- Looks spectacular! What makesScootsmcgreggoron Blog postSaturday's bake
- Scoring might help
naturaleighon Forum topicHelp! Galacian Rye recipe - Lb. sanfranciscensis
mwilsonon Forum topicDilemma: Never Sour Enough - Float test
naturaleighon Forum topicStarter only floats half of it
- Thanks MiniAidan Hon Forum topicHelp! Galacian Rye recipe
- Thank you both for theScootsmcgreggoron Blog postSourdough Pizza
- Ready to use starter
naturaleighon Forum topicwhen to use starter
- Well, I wouldn't say you are
LittleGirlBlueon Forum topicDilemma: Never Sour Enough - SF process
mwilsonon Forum topicDilemma: Never Sour Enough
- Thanks SeasideAidan Hon Forum topicHelp! Galacian Rye recipe
- I thought Lactobacillus
LittleGirlBlueon Forum topicDilemma: Never Sour Enough
- Thanks all. This flour isScootsmcgreggoron Blog postFirst bake with khorasan
- 20gms starter feeding withHanryon Forum topicIm About To Trow The Towel!!! Please Help
- Dave, the first starter
DanAyoon Forum topicBran Starter - an easier method? - Day 1 hard red wheat and brown sugar yeast water
seasidejesson Forum topicBran Starter - an easier method? - Invertase ubiquity
mwilsonon Forum topicBran Starter - an easier method?
- Take advantage of your room temperature
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Following
GaryBishopon Forum topicDilemma: Never Sour Enough - ?
mwilsonon Forum topicFresh Milk 100% WW
- they stole from us Yanks.
idaveindyon Forum topicMorphy Richards 42280 - Ah, then we may have foundAmaraon Forum topicnewbie needing to perfect sourdough
- Well well well...I was wrong!SassyPantson Forum topicDilemma: Never Sour Enough
- table sugar
Doc.Doughon Forum topicBran Starter - an easier method? - leuconostoc phase?
idaveindyon Forum topicBran Starter - an easier method?
- Sift? Depends....
Mini Ovenon Forum topicDo you sift your flour? - Attention - Everyone building this liquid starter
DanAyoon Forum topicBran Starter - an easier method?
- Why two loaves?
Mini Ovenon Forum topicThe age-old bread tin problem
- DIY Dough Loader info
makefastworkshopon Forum topicMakefast Sourdough - Dynamic Bread Recipe (based on hydration, flour, form, etc.) - Float test does not reallysuaveon Forum topicStarter only floats half of it
- .
Mini Ovenon Forum topicThe age-old bread tin problem
- One look at the picture
Mini Ovenon Forum topicHelp! Galacian Rye recipe
- Overtightening?
seasidejesson Forum topicHelp! Galacian Rye recipe
- Added temperature details
makefastworkshopon Forum topicMakefast Sourdough - Dynamic Bread Recipe (based on hydration, flour, form, etc.)
- Hi, MTL
Yippeeon Blog post20200515 Chef Gregoire Michaud's Dark Chocolate and Sour Cherry Bread with CLAS - I am getting this, too.
PeterSon Forum topicRecent popup here-who is it from? - Your Safeway has it
seasidejesson Forum topicThere is no flour, none whatsoever, at the supermarket
- I think it's odd that the
LittleGirlBlueon Forum topicDough tension / elasticity
- I kinda like to have the fanSomaekon Forum topicBake with fan or without fan
- Rice flour
MichaelLilyon Forum topicPizza amazing but house full of smoke! - Are you baking in an enclosedzachyahooon Forum topicBake with fan or without fan
- Couldn’t have said it betterzachyahooon Forum topicSuddenly sluggish starter
- No flourcherylgon Forum topicThere is no flour, none whatsoever, at the supermarket
- Donate button?
seasidejesson Forum topicAnnoying pop up taking up a third of the screen
- Using the lactobacilli you are dealtSassyPantson Forum topicDilemma: Never Sour Enough
- Scald
seasidejesson Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough
- Glad your starter seems
LittleGirlBlueon Forum topicSuddenly sluggish starter
- Spelt!
seasidejesson Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough
- I recommend that you startsuaveon Forum topicDilemma: Never Sour Enough
- Yes!!!
The Almighty Loafon Forum topicAn open crumb breakthrough