Recent Forum and Blog Comments
- Microbes Rule
Our Crumbon Blog postBulk dress code - first try with GF sourdoughBreadboyon Blog postGluten-free Sourdough Bread
- the fougasse looks pretty darn cool!
alfansoon Blog post20200428 Chef Gregoire Michaud's Provencal Fougasse with CLAS - Just wait and see how it
dbazuinon Forum topicHelp - Corn flour added to established starter by mistake - I love your reply!
alfansoon Blog postThe simple pleasures of IDY baking
- Oh my goodness! ThisTexasGal1on Forum topicProtein content of flour
- Just stir it in in, it is
dbazuinon Forum topicWhat is growing in my starter!
- I place it in and out of theJaySingon Blog postNo idea now!
- Hmmm what will ACV do to it?JaySingon Blog postNo idea now!
- Me toohbrigden17on Forum topicNeed help from some experienced bakers!
- I just granted you a bit more
Floydmon Forum topicEdits missing - Flour and hydration in the UAidan Hon Forum topicFlour and hydration in the UK
- idaveindy -- Thanks for theBlatherscribeon Forum topicBaked an Oatmeal Brick
- Thanks
ChefSeanCookieson Forum topicHello from Lincoln Culinary Institute, Columbia Maryland - Proofing times
ecelis858on Blog postToday's bake 3-31-2019 - Bay State Spring Patent Flourdrewwilson350on Forum topicFlour
- Bay State Spring Patent Flourovenspringon Forum topicFlour
- In these times I am usingAnonymouson Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast
- I agree
CowboyPhilon Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast - Well
CowboyPhilon Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast
- Yes
CowboyPhilon Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast
- What percentage fermented
dbazuinon Forum topicHealthy starter yet dough doesn't rise
- In UK flour yeast and breadAnonymouson Blog postLimited ingredients: Bread Baking in the time of COVID-19
- It did rise but not so kuchElyashivon Forum topicHealthy starter yet dough doesn't rise
- I also keep receiving emailAnonymouson Forum topicEdits missing
- HowdyPop N Freshon Forum topicHello from Lincoln Culinary Institute, Columbia Maryland
- Howdy & Welcome to TFLPop N Freshon Forum topicHello from Lincoln Culinary Institute, Columbia Maryland
- Hello I have just created my
ChefSeanCookieson Forum topicHello from Lincoln Culinary Institute, Columbia Maryland
- Yes! Similar thoughts
Mini Ovenon Blog postLimited ingredients: Bread Baking in the time of COVID-19 - Mixing technique is actuallyAnonymouson Forum topicMixing technique Speed vs Time on Kitchen aid
- I use a raisin water recipeAnonymouson Forum topicDay 2 sourdough starter
- home-milled techniques and tips.
idaveindyon Forum topicVery sticky dough from 100% whole wheat flour - And those little beasties
Mini Ovenon Blog postBulk dress code
- Not a Barm
Mini Ovenon Forum topicPineapple Juice Starter
- assuming your starter is active and healthyAnonymouson Forum topicVery sticky dough from 100% whole wheat flour
- This is an easy and simple
alfansoon Blog postThe simple pleasures of IDY baking
- Never tried more than 300
alfansoon Blog postThe simple pleasures of IDY baking
- Also consider cardboard boxes
Mini Ovenon Forum topicIs it ok to use clay loaf pan for a bannaton?
- I've been seeing you say that
alfansoon Blog postThe simple pleasures of IDY baking
- Have to start somewhere,
alfansoon Blog postSan Joaquin baguettes I
- I think thats right anyway.Anonymouson Forum topicHELP! NAME THIS FLOUR
- Im sure KA is only popularAnonymouson Forum topicMixing technique Speed vs Time on Kitchen aid
- Masterful baguettes, someday
Benitoon Blog postThe simple pleasures of IDY baking - That's beautiful, gorgeous
Benitoon Blog postFermented Chickpea Bread
- That is quite original, I
Benitoon Blog postFermented Chickpea Sourdough
- Enriched is where the nonAnonymouson Forum topicHELP! NAME THIS FLOUR
- ok for yeasted.
idaveindyon Forum topicHELP! NAME THIS FLOUR
- Some levain contain a different flour than
Mini Ovenon Forum topicWhy do some recipes use a levain instead of pure starter?
- baby steps.
idaveindyon Forum topicBaked an Oatmeal Brick
- Underbaked and overly moistAnonymouson Forum topicStomach Pain After Eating Sourdough Bread