Recent Forum and Blog Comments
- 50 lb bags of flour.
idaveindyon Forum topicStarter with wheat germ? - Loving the positive twist
Adeon Forum topicTroubleshooting disappointing onion loaf - Have a look at http://www
Benitoon Blog postSan Joaquin Sourdough Baguettes - Hamelman's "SourdoughColin2on Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast
- use a mix of...
idaveindyon Forum topicStarter with wheat germ?
- Use more starter, shorten pre-ferment
naturaleighon Forum topicTroubleshooting disappointing onion loaf - Thank you
theveganasanaon Blog postSan Joaquin Sourdough Baguettes - Can’t really say....drainapson Blog postPumpkin Sourdough
- So true still in 2020!alan856on Forum topicKneading surface
- Update!
LittleGirlBlueon Forum topicQuestions related to Wink's Pineapple Juice articles - Wow, it looks gorgeous!Any
Adeon Blog postPumpkin Sourdough
- Oh no! So sorry your first
LittleGirlBlueon Forum topicYet another newbie with starter issues
- Do NOT mix commercial yeast and natural sourdough starterdorydson Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast
- Did this loaf rise
Mini Ovenon Forum topicWhat's the over under on the proof - Easy Basic White BreadAmbimomon Forum topicI’m looking for a quick and easy sandwich loaf
- In addition to your observations,
pmccoolon Forum topicWhat's the over under on the proof - Ordered my clay pot!Lesley__on Forum topicDo I need a Dutch Oven/Cloche?
- customsFrank550on Forum topicRye flour
- I have purchased flour insemolina_manon Forum topicRye flour
- thirsty but slow to absorb.
idaveindyon Forum topicStiff rye starter?
- FailureOuchon Forum topicYet another newbie with starter issues
- as a math guy,
idaveindyon Forum topicRye flour
- In my experience, stiff ryesuaveon Forum topicStiff rye starter?
- Suck it and seeFrank550on Forum topicRye flour
- 1150 does not mean exactly 1suaveon Forum topicRye flour
- The Pastry Knife has arrivedFrankIIIon Forum topicPastry Knife for Kichenaid and Hobart N-50
- Approachable of course
Our Crumbon Forum topicI’m looking for a quick and easy sandwich loaf - MathsFrank550on Forum topicRye flour
- Interesting idea, thanks! I
The Almighty Loafon Forum topicStiff rye starter? - a minefieldFrank550on Forum topicRye flour
- Those are actually exactly
The Almighty Loafon Forum topicStiff rye starter?
- It’s at 62.5% hydration so
The Almighty Loafon Forum topicStiff rye starter?
- Happy Birthday (more or less)
Benitoon Blog postSourdough Seed Culture
- lievito madre vs firm starter/biga
idaveindyon Forum topicConvert fully proofed dough into madre lievito/ stable starter?
- Thanks - think I've got it!alan856on Forum topicExpanded starter use details needed
- My personal experience with spelt SDElsie_iuon Blog postBasic 100% Whole Wheat SD: A Lesson About Over-proofing
- medium, dark, whole meal.
idaveindyon Forum topicRye flour
- Why not take your off a small
DanAyoon Forum topicConvert fully proofed dough into madre lievito/ stable starter? - was it 100% whole meal?
idaveindyon Forum topicbanneton problem
- Thanks, I loved the video.barryvabeachon Forum topicGreatr skills and tradition
- that's lower hydration.
idaveindyon Forum topicHand Stone Milled Grain Loaf Issues...
- A beautiful loaf
AlisonKayon Blog post100% Whole Wheat Kamut with Raisin Yeast Water - I only have 10kg grain, two types
AlisonKayon Forum topicFreezing/storing, berries/flour
- Great looking loaves. Indeed,
pulon Blog postStiff Levain Experiment - Jess they were yummy, I’m
Benitoon Blog postScallion Sourdough Biscuits (using sourdough discard)
- You wouldn’t know that Kamut
Benitoon Blog post100% Whole Wheat Kamut with Raisin Yeast Water
- Excellent sandwich bread,
Benitoon Blog postMore breadbaking in Hawaii
- Nice 100% red fife loaves
Benitoon Blog postToday’s red fife loaf (2)
- They look great to me Ilene,
Benitoon Blog postThe accidental miche
- I would say part of the loafBaniJPon Forum topicWhat's the over under on the proof