Recent Forum and Blog Comments
- Your hydration for mainly
dbazuinon Forum topicRunny - bread and French.
idaveindyon Forum topicHi from Paris... and help with possible overproofing? - Did not split but really rose...
rckon Forum topicSo what happened? - If you still see activity,
pmccoolon Forum topicMy young starter is rising quite fast, is it normal? - Thanks! Good thing I kept apeilinon Forum topicCan this starter still be saved?
- A cool recent lecture on this topic
SirSaccCeron Forum topicbread yeast vs wild yeast vs brewers yeast - YikesAnonymouson Forum topicCan this starter still be saved?
- Thanks, that KAF looks like aScott_Ron Forum topicWTD: apple pie filling
- Thank you for your help, PaulAnonymouson Forum topicMy young starter is rising quite fast, is it normal?
- Sour Dough Startersuzion Forum topicPineapple Juice Starter
- Thanks for your inputiyiaon Forum topicHi from Paris... and help with possible overproofing?
- Thank you for themonet60707on Forum topic70% Rye Sourdough Starter ?
- Thank you for the reply, as amonet60707on Forum topic70% Rye Sourdough Starter ?
- It is the instant variation
dbazuinon Forum topicAmazed by SAF yeast
- Maybe just bake this in a
dbazuinon Forum topicSome feedback on no knead bread
- A other thing.I don’t like
dbazuinon Forum topicRising and Proofing
- A other thing.I don’t like
dbazuinon Forum topicRising and Proofing
- Thanks! Really appreciate youSebLang83on Forum topicSome feedback on no knead bread
- thanks!tranewreckon Forum topicFlour in Canada
- The crumb looks fine to me.
dbazuinon Forum topicSome feedback on no knead bread
- Make sure you put in
dbazuinon Forum topicAmazed by SAF yeast
- With sloping sites just at
dbazuinon Forum topicRising and Proofing
- Welcome! The herb and garlic
Loafing Aroundon Forum topichi from tasmania! - my opinions...
idaveindyon Forum topicHi from Paris... and help with possible overproofing?
- Looks nice. I am going to
Edo Breadon Blog postSourdough + Biga Bomboloni - Always keen for SD recipes
Khaoskyon Blog postSourdough + Biga Bomboloni - hydration for add-ins and soakers.
idaveindyon Forum topicCreating New Formulas - Rules of Thumb
- The point
MTloafon Forum topicHi from Paris... and help with possible overproofing? - id say 12 hours to get a
andykgon Forum topicWhat's the minimum time in the fridge for flavour? - Welcome to the forum. I’m
Loafing Aroundon Forum topicLong time baking, new forum member
- I agreeAnonymouson Forum topicjust milled our first flour - spelt - and have questions
- Exactly.
idaveindyon Forum topicLoaf quality - Flour, Gluten & Protein
- I'm guessing Bulk Volume
Benitoon Forum topicSourdough gluten problems after bulk fermentation - I have yeast in the freezer
Benitoon Forum topicAmazed by SAF yeast
- No problem freezing yeastclazar123on Forum topicAmazed by SAF yeast
- Not a starter yet
pmccoolon Forum topicMy young starter is rising quite fast, is it normal?
- Sorry, but what is BVI?ashwingraoon Forum topicSourdough gluten problems after bulk fermentation
- Simplify whenever you can
pmccoolon Forum topicRising and Proofing
- This was in at the bottom ofbarryvabeachon Forum topicA wonderful small batch baguette recipe
- Temperature?JeremyCherfason Forum topicSearching for help
- Hi HydestoneI usually make a
yozzauseon Forum topicCreating New Formulas - Rules of Thumb - Flouriyiaon Forum topicHi from Paris... and help with possible overproofing?
- i certainly will keep yousadexpunkon Forum topicnewbie needing to perfect sourdough
- Flour?
albacoreon Forum topicHi from Paris... and help with possible overproofing? - Chicken in a frog.
Mini Ovenon Forum topicGummy inside of sourdough bread - Since adding the starter
Mini Ovenon Forum topicIm About To Trow The Towel!!! Please Help
- Looks great!
Fosseon Forum topicAustrian flour - getting the right hydration & best flour to use - Better crumb shotsiyiaon Forum topicHi from Paris... and help with possible overproofing?
- Feed the starter and see.
Mini Ovenon Forum topicIm About To Trow The Towel!!! Please Help
- So for example, I was gettingTheFreemanon Forum topicLoaf quality - Flour, Gluten & Protein