Recent Forum and Blog Comments
- In my eye Id say that wasAnonymouson Forum topicWeird hole distribution in an arch
- Solauravison Forum topicDoughnut disaster - please help!
- KD8000 for me as well
GlennMon Forum topicScale without flour in the display - Just go with it and get it inAnonymouson Forum topicDough sticking/losing structure during/after shaping
- Thanks!alan856on Forum topicMother/Starter?
- I'm going to respectfully
Benitoon Forum topicHELP - Failed first time sourdough - After the final prove, squashAnonymouson Forum topicDoughnut disaster - please help!
- What a wonderful result you
Benitoon Blog postThe Margot
- Get your screwdriver out andAnonymouson Forum topicScale without flour in the display
- Yep, you got it!Litebriteon Forum topicMother/Starter?
- Without being one of thedrainapson Forum topicHigh Hydration Woes
- I agree with the 2 aboveTmaxon Forum topicWhy is my dough so sticky?
- Q from a newbiewlauton Forum topicHello from NZ
- High Protein vs GlutenMaria Morandoon Forum topicGluten - Protein ...
- Thanks for you the info.
dbazuinon Forum topicFirst time using a long soak - It turned out a bit of a
dbazuinon Forum topicFirst time using a long soak
- Thanks, Paul. I followed youralice30on Forum topicNeed help with spelt starter
- Check your messages
pmccoolon Forum topicDoughnut disaster - please help! - Agree with gavinc KD8000 asbarryvabeachon Forum topicScale without flour in the display
- Nicks, I have done it a fewbarryvabeachon Forum topicRemove bran, then replace
- 78% hydration is pretty high
Benitoon Forum topicWhy is my dough so sticky?
- If you are using your fed
Benitoon Forum topicLeaven Vs Fed Starter
- looks okay bit over donekentriedtonailiton Forum topicHELP - Failed first time sourdough
- KD8000gavincon Forum topicScale without flour in the display
- Dough tears whenAnonymouson Forum topicWhen I do stretch and folds, am I supposed to flatten the dough each time?
- Yes, just adjust for theAnonymouson Blog postPumpkin Sourdough
- Hello everyone! Did you findleem0on Forum topicSourdough newbie in Germany!
- Cylinder cake panLianaon Forum topicAny such thing as a tubular baking pan?
- That is a good catch by MiniOven
seasidejesson Forum topicDoes my Starter need a Life Preserver? - Yes its not all sourdough
yozzauseon Forum topicHello from NZ - Hey, Appreciate all yourAudioon Blog postStraight Method Baguette - a good starter baguette to practice on
- Good to know! I’ve beenJustStoppingByon Forum topicFruit Starter Smells Like Cheese
- dough strengthbagelmouseon Forum topicWhy is my dough so sticky?
- Welcome
Doc.Doughon Forum topicNew here from Vancouver, BC - Hello! I too was told thaticantbakeatallon Forum topicA better Lame?
- Welcome!
Floydmon Forum topicNew here from Vancouver, BC - It's not an r, it's a г, thesuaveon Forum topicI am pretty sure my Sourdough starter is overripe levain??
- So authoritative and judgmental !!
dmsnyderon Blog postStraight Method Baguette - a good starter baguette to practice on - Flax seed
Cougsfanon Forum topicSmaller loaves? - An infamous boat in 2 countries nowEza1on Forum topicHello from NZ
- What does r stand for? Is it
LittleGirlBlueon Forum topicI am pretty sure my Sourdough starter is overripe levain?? - If the lumps are big enough
yozzauseon Forum topicLumps in dough
- If the lumps are big enough
yozzauseon Forum topicLumps in dough
- 75% hydration baguettes is aAudioon Blog postStraight Method Baguette - a good starter baguette to practice on
- Huh, that looks awfully darksuaveon Forum topicSprouted Einkorn - Why so little spring?
- Thx for the tipAnakalia2279on Forum topicI am pretty sure my Sourdough starter is overripe levain??
- To be sure ...alan856on Forum topicMother/Starter?
- Welcome Eza1 from across the
yozzauseon Forum topicHello from NZ
- use some of the recipe's water..
idaveindyon Forum topicchopped whole wheat - Formula:
idaveindyon Forum topicSprouted Einkorn - Why so little spring?