Recent Forum and Blog Comments
- It worked beautifully
Skyrgobbleron Forum topicJason's Quick Coccodrillo Ciabatta Bread - Sourdough in Romertopftkaufmon Forum topicRomertopf for baking sourdough breads
- I know a fair amount aboutbarryvabeachon Forum topicHome Steam Oven Advice
- question about bulk fermentation and oven springpikebakeron Forum topicHow to get more height in 100% whole wheat sourdough?
- Well thanks a lot for
Eliotton Forum topicStarter log and first loaves pictures ! - I appreciate the quickpikebakeron Forum topicSprouted Einkorn - Why so little spring?
- Of course you can always
Edo Breadon Forum topicI made a short video on the slap-and-fold technique - Personally, with my starter,suaveon Forum topicno spring, please help
- Einkorn has little gluten, sosuaveon Forum topicSprouted Einkorn - Why so little spring?
- Balancebread1965on Forum topicFirst time using a long soak
- Thank you!MayaOPon Forum topicLeaven Vs Fed Starter
- Hi Texas! When you sayLitebriteon Forum topicno spring, please help
- I am not at all experienced
LittleGirlBlueon Forum topicStarter log and first loaves pictures ! - Yes! In the interest ofLitebriteon Forum topicMother/Starter?
- Hi Newbie! I've baked a lotLitebriteon Forum topicHELP - Failed first time sourdough
- Wonderful bread. I quite
Benitoon Blog postMy co-workers discovered that I'm baking bread... - I was thinking to start ajcopeon Forum topicFruit Starter Smells Like Cheese
- Wow, look at those ears,
Benitoon Blog postSIP Bakes getting better
- Starter vs. levain
MikeyBon Forum topicLeaven Vs Fed Starter - Thank you for your answer !
Eliotton Forum topicStarter log and first loaves pictures !
- you have a good hispanic section or storeAGGuton Forum topicNo corn meal!
- Hey Gavin, I bet a lot of
Benitoon Forum topicWhy preshape?
- Not for my oven, it is still
Benitoon Forum topicBottom burning
- First Street flourstansson Forum topicComments on First Street Flour sold at S&F
- Even with a single loafgavincon Forum topicWhy preshape?
- Isn't this effectively thedannydannnnon Forum topicBottom burning
- This thread is everythingduncwood07on Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- SJSD hydration @ Andrew R
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - A new trick, to me anyhow,
Benitoon Forum topicBottom burning
- Improvementveyhveyhon Forum topicTroubleshooting starter - hooch and not rising
- If it is a mostly white flour
Benitoon Forum topicFloured surface in pre/final shaping
- You can just stick a load ofAnonymouson Forum topicHello from Lincoln Tech
- Very good
Doc.Doughon Forum topicComments on First Street Flour sold at S&F - Code fix
mwilsonon Forum topicLAB Calculator - Another version to consider.
alfansoon Forum topicPan de Cristal (again) - Yes I saw that one tooAGGuton Forum topicPan de Cristal (again)
- If I'm reading that chart
LittleGirlBlueon Forum topicStarter log and first loaves pictures !
- Pan con TomateAGGuton Forum topicPan de Cristal (again)
- Does my starter need a life preserver?HappyTeapoton Forum topicDoes my Starter need a Life Preserver?
- Does my starter need a life preserver?HappyTeapoton Forum topicDoes my Starter need a Life Preserver?
- There are a lot of details
LittleGirlBlueon Forum topicI am pretty sure my Sourdough starter is overripe levain??
- Have you seen this version?
Yippeeon Forum topicPan de Cristal (again) - Thank you for the tipslauravison Forum topicDoughnut disaster - please help!
- You can also have a softer
Benitoon Forum topicSave my teeth!!
- Nopelauravison Forum topicDoughnut disaster - please help!
- I enjoyed your video Russell,
Benitoon Forum topicI made a short video on the slap-and-fold technique
- Yes you’re right Danny.
Benitoon Forum topicCoil folding vs "traditional" stretch and folds
- Code update
mwilsonon Forum topicLAB Calculator
- that makes sense :)Actually Idannydannnnon Forum topicBottom burning
- Currently following an 80%dannydannnnon Forum topicFloured surface in pre/final shaping