Recent Forum and Blog Comments
- Yes, youre right, Ive hadAnonymouson Forum topicFirst Batch of Wild Starter!
- Yes, the components for aAnonymouson Forum topicFirst Batch of Wild Starter!
- Change recipe
pall.ecuadoron Forum topicIm About To Trow The Towel!!! Please Help - Better!Michael961on Forum topicBulk rise overproofing before it rises
- Under proofed
MTloafon Forum topicDough falls flat right before baking - Just out of curiosity...
idaveindyon Forum topicAlan Scott Oven - Join to existing wall - Robertson speaks of feedingCMCVOLon Forum topicTartine starter help
- The dough still ferments in
idaveindyon Forum topicFridge Temperature
- Sorry, but no.
pmccoolon Forum topicFirst Batch of Wild Starter! - Thank you both for your inputcsteel89on Forum topicHobart A-200 Project (and motor question)
- Update 12/05/2020 :Some
Eliotton Forum topicStarter log and first loaves pictures ! - Altus?
Mini Ovenon Forum topicLooking for more flavor - Garden girl
Mini Ovenon Forum topicHow to get more height in 100% whole wheat sourdough?
- Initial high heat justAnonymouson Forum topicGummy inside of sourdough bread
- Push me off a podium
Mini Ovenon Forum topicGummy inside of sourdough bread
- You did great Danny, good job
Benitoon Forum topicHow did I do? - Fun times!
Benitoon Forum topicEpic, bake off! Barbosa verse Gosselin! Double blind study!
- Um, I dont suppose it was 'atAnonymouson Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me.
- Hi, the room temperature wasoriol_t4on Forum topicOverproofed?
- Gotta work on the starter
Mini Ovenon Forum topicIm About To Trow The Towel!!! Please Help
- Have you tried a banneton?
Mini Ovenon Forum topicCan you help troubleshoot this?
- Dough will almost always feel tacky
Mini Ovenon Forum topicEarly process question
- Making white flour?
seasidejesson Forum topicKomo vs Mockmill, and Komo flour sifter - Up your whole grain game?
seasidejesson Forum topicLooking for more flavor
- Good to make notes
Mini Ovenon Forum topicJust made the worst loaf of my life. Very confused what happened!
- Seems about right
seasidejesson Forum topicSubstitution of dry yeast for a starter
- 8-9 hours is too long, yourzachyahooon Forum topicIm About To Trow The Towel!!! Please Help
- I think you should try thezachyahooon Forum topicLooking for more flavor
- A very beautiful bread forAmaraon Forum topicPan de cristal / Glass bread
- Thanks!Michael961on Forum topicBulk rise overproofing before it rises
- Using baker's percentage, IAmaraon Forum topicIm About To Trow The Towel!!! Please Help
- Thank you everyone! Will tryschmon Forum topicSoft, light bottom crust and denser bottom
- Hi AmaraThanks for your replyHanryon Forum topicIm About To Trow The Towel!!! Please Help
- That's a huge percentage ofAmaraon Forum topicIm About To Trow The Towel!!! Please Help
- So because im new and I don'tHanryon Forum topicIm About To Trow The Towel!!! Please Help
- Stir it up
MTloafon Forum topicSourdough discard becomes very active when removed from started but starter is not very active
- Looks great
MTloafon Forum topicHow did I do?
- I sometimes use a glug of soyAnonymouson Forum topicLooking for more flavor
- I’m guessing over proofed
MTloafon Forum topicBulk rise overproofing before it rises
- I'm in Singapore, so quiteratloafon Forum topicJust made the worst loaf of my life. Very confused what happened!
- I've been told that a newbie
LittleGirlBlueon Forum topicSourdough discard becomes very active when removed from started but starter is not very active - I am using Rogers Unbleachedaspitznagelon Forum topicStarter is rising but not doubling
- What recipe?
pall.ecuadoron Forum topicIm About To Trow The Towel!!! Please Help
- I forgot to address the book
LittleGirlBlueon Forum topicLevain method of FWSY
- Bagel dough is firmer than bread dough
SirSaccCeron Forum topicCan I make bagels using bread dough - Hi pallThanks for yourHanryon Forum topicIm About To Trow The Towel!!! Please Help
- It is worth noting that Debra
LittleGirlBlueon Forum topicLevain method of FWSY
- the book is calledArtisan
loafloveon Forum topicStarter is rising but not doubling - btw, what brand of flour are
loafloveon Forum topicStarter is rising but not doubling
- Another thing is i think WWF
loafloveon Forum topicStarter is rising but not doubling