Recent Forum and Blog Comments
- Arrived at a schedule that worksalpacaon Forum topicDough didn't rise, despite levain looking good. What to try changing next time?
- Don't think there's any problem with freezing dried yeastalpacaon Forum topicAmazed by SAF yeast
- Some listings for Ontario
seasidejesson Forum topicFlour in Canada - SAF Instant Yeast
newchapteron Forum topicAmazed by SAF yeast - If you’re going in that
Blazingarrowon Forum topicWTD: apple pie filling - Holy smokes those are greatkathleen-finnon Forum topicCroissants - getting better, room for improvement
- Happening now!!Hanryon Forum topicIm About To Trow The Towel!!! Please Help
- Thanks for sharinghydestoneon Forum topicA wonderful small batch baguette recipe
- I agree
MTloafon Forum topicHi from Paris... and help with possible overproofing? - Lovely
alfansoon Forum topicA wonderful small batch baguette recipe - Some options
Our Crumbon Forum topicHow close can you move the stones together in your mill? - Looks great! Ps I alsoScootsmcgreggoron Forum topicA wonderful small batch baguette recipe
- Interesting thanks.Scootsmcgreggoron Forum topicNew Ankarsrum and have a few questions
- So when is it suppose to riseHanryon Forum topicIm About To Trow The Towel!!! Please Help
- I would give the dough atJW14on Forum topicDough falls flat right before baking
- I have used Dutch ovens orJW14on Forum topicOlder Convection ovens
- SAF YeastJW14on Forum topicAmazed by SAF yeast
- Thanks! Decided to shiftmvenon Forum topicFlour Change
- Can I do A Third ProofCharlie83on Blog postCan you do 3 proofs
- I make bread with 00marinadelreydan1on Forum topic00 Flour and bread
- If you want some driedbarryvabeachon Forum topicBegging for mature starter
- I don't have your mill,barryvabeachon Forum topicHow close can you move the stones together in your mill?
- Thanks! I might start with hydrationjenche2012on Blog postThe Pineapple Juice Solution, Part 2
- Anitas flourCharlie83on Blog postSourdough Trail
- My recommendation is more forScootsmcgreggoron Forum topicHow close can you move the stones together in your mill?
- 1:5:5 is a bit excessive forAmaraon Forum topicIm About To Trow The Towel!!! Please Help
- Indeed, a flatbread in myAmaraon Forum topicIm About To Trow The Towel!!! Please Help
- Very nice loaf, you should be
Benitoon Blog postSourdough Trail - Your crumb shot is rather
albacoreon Forum topicHi from Paris... and help with possible overproofing? - Welcome!
albacoreon Forum topicDzień dobry from Poland!
- Motor overheat vs dough heatingSwimmingTomon Forum topicMixing technique Speed vs Time on Kitchen aid
- That's perfectly fine for 100suaveon Forum topic70% Rye Sourdough Starter ?
- 00 flourMaria Morandoon Forum topic00 Flour and bread
- Are you weighing the flourSomaekon Forum topicVery sticky dough from 100% whole wheat flour
- It looks amazing!Em Nauon Blog postSourdough Trail
- The million dollar question
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - need tipsshamsmehra90on Forum topicRising and Proofing
- with repeated feedings
Mini Ovenon Forum topicNeed help getting starter to double - This looks reasonable
albacoreon Forum topic70% Rye Sourdough Starter ?
- looks like the 2nd rise/fall
Mini Ovenon Forum topicIm About To Trow The Towel!!! Please Help
- First of all, I would guess
LittleGirlBlueon Forum topicTartine book starter with acetone smell after neglecting for a day - Okay, I’ve been doing thebertramhageon Forum topicHow close can you move the stones together in your mill?
- I think you are
LittleGirlBlueon Forum topicTartine book starter with acetone smell after neglecting for a day
- I’ve read about doublebertramhageon Forum topicHow close can you move the stones together in your mill?
- I struggle with this too!Somaekon Forum topicRising and Proofing
- This should help:Method: 1monet60707on Forum topic70% Rye Sourdough Starter ?
- Not sure what you mean by strong
breadforfunon Forum topicTartine book starter with acetone smell after neglecting for a day - A great Kenji recipe.https:/zachyahooon Forum topicNeed a good NY style dough recipe
- That looks extremely high tozachyahooon Forum topic70% Rye Sourdough Starter ?
- New loafiyiaon Forum topicHi from Paris... and help with possible overproofing?