Recent Forum and Blog Comments
- General consensus is the
phazon Forum topicHybrid starter in long term - I live in France and useVimfuegoon Forum topicUltimate French Puzzle: Sourdough with French Flours (Help please)
- Thank you for the book recommendations!
Bravesdad70on Forum topicIdeal hydration for type 80 flour - Sir Mix-a-lot says....
idaveindyon Blog postSusan's Miche - First thoughts
Mini Ovenon Forum topicJust made the worst loaf of my life. Very confused what happened! - I think it's somewhere in ajcopeon Forum topicGummy spots
- Okay, baked 2 loaves today,momnbon Forum topicnew to starter - need help! - update with pic
- Beautiful job, the miche has
Benitoon Blog postSusan's Miche - experimentonurzon Forum topicHybrid starter in long term
- Thanks for your answer !
Eliotton Forum topicFirst Batch of Wild Starter! - The time it takes to 'peak'rain.coast.storyon Forum topicFirst Batch of Wild Starter!
- Have you moved recently and
loafloveon Forum topicGummy spots - aww that's too bad. lol. i
loafloveon Forum topicGummy spots
- Sorry, I misread. I wassuaveon Forum topicGummy spots
- The best thing to do in anySomaekon Forum topicOlder Convection ovens
- Your filones don't look too
PeterSon Forum topicadapting no-knead bread to baguettes - When I see them again, I'lljcopeon Forum topicGummy spots
- InsuranceJW14on Forum topicLiability Insurance for a Cottage Bakery
- do you have a picture of your
loafloveon Forum topicGummy spots
- You mean the tiny little
loafloveon Forum topicGummy spots
- After 5 years of makingjcopeon Forum topicGummy spots
- When you talk about a
Eliotton Forum topicFirst Batch of Wild Starter!
- Thanks!
idaveindyon Forum topicExperience w/ General Mills 50 lb flour?
- I had no idea the white stuffrain.coast.storyon Forum topicFirst Batch of Wild Starter!
- 300162E8-B04D-4769-9750
Snow Hindeon Forum topicAir bubble under top crust - Do you rely on the float test
loafloveon Forum topicGummy spots
- idaveindy: took the words right out of my pc...
PeterSon Forum topicIdeal hydration for type 80 flour
- Commercial Flours
PeterSon Forum topicExperience w/ General Mills 50 lb flour?
- From what I've read,jcopeon Forum topicHybrid starter in long term
- I really didn't expect it to
Eliotton Forum topicStarter log and first loaves pictures !
- .
Heikjoon Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me. - Yay! Glad you finally got
LittleGirlBlueon Forum topicStarter log and first loaves pictures ! - Well, I see all sides on thisAnonymouson Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me.
- Finally !
Eliotton Forum topicStarter log and first loaves pictures !
- There’s probably a way tozachyahooon Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me.
- I change what I feed myzachyahooon Forum topicChange flour types in mother?
- I hesitate to overstate thiszachyahooon Forum topicHybrid starter in long term
- certainly, here it is....sadexpunkon Forum topicnewbie needing to perfect sourdough
- The crust looked different when retarding dough for the final pr
Snow Hindeon Blog postRetarding in Fridge for Final Proof?
- 8-9 hours could be a veeeeeryzachyahooon Forum topicOverproofed?
- Awesomerain.coast.storyon Forum topicNew here from Vancouver, BC
- Hi - Just also joined the
aXBakeLeaderon Forum topicNew here from Vancouver, BC - If you’d like us to help you,zachyahooon Forum topicnewbie needing to perfect sourdough
- I get the same spots often injcopeon Forum topicGummy spots
- Animal balloons (what !?!?)
kendalmon Forum topicSourdough baguettes almost - I get what you're saying,jcopeon Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me.
- Yes, that one is amazing.Somaekon Forum topicBaker's Calculator for any type of bread (but especially Sourdough)
- phaz, your process is similarjcopeon Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me.
- No it is not.At least not if
dbazuinon Forum topicNew Ankarsrum and have a few questions - no, i leave it to cool downsadexpunkon Forum topicnewbie needing to perfect sourdough