Recent Forum and Blog Comments
- Thanks a lot wintermutedrainapson Forum topicDoes Curry Powder Impact Fermentation?
- Gummy means too much moisturesemolina_manon Forum topicDecent holes and rise but gummy crumb
- Interesting post, Floyd!
DanAyoon Blog postBaked Red Bean Buns - Hi Lyn! I'm not sure about
Violet Foxtroton Forum topicNon-Diastic Malt Confusion - Proofing in BanatonCarb Addicton Forum topicLosing Shape from Banneton to Baking Stone
- I’ll have to look
Danni3ll3on Blog postBaked Red Bean Buns - This is all very helpful,kcinbneon Forum topicSmall batch recipes
- We have an H-Mart within
Floydmon Blog postBaked Red Bean Buns - Scoring
newchapteron Forum topicUsing yeast from unfiltered beer - Sure looks good!
Danni3ll3on Blog postBaked Red Bean Buns
- Here's the quotewintermuteon Forum topicDoes Curry Powder Impact Fermentation?
- If the curry has cinnamon it mightwintermuteon Forum topicDoes Curry Powder Impact Fermentation?
- It’s breadJlemon Forum topicUsing yeast from unfiltered beer
- Ahh that makes sense thanks!Surfcast23on Forum topicQuestion about an over night Pain de Champagne bulk fermentation using Ken Forkish's recipe.
- Restaurant Food Supply StoreSassyPantson Forum topicWhere to get rye flour?
- Nomenclature
WatertownNewbieon Forum topicWhat's the effect of rising time on breads? - Ditto on the Suggestions
WatertownNewbieon Forum topic2nd sourdough loaf - what went wrong?
- supercharge your starter.
idaveindyon Forum topicWhere to get rye flour? - modification.
idaveindyon Forum topicQuestion about an over night Pain de Champagne bulk fermentation using Ken Forkish's recipe.
- Magic MillJdposs1on Forum topicFineness of grind
- This is very typical to seezachyahooon Forum topicday 3 starter, super active
- Just curious – what was yourzachyahooon Forum topicratio of starter to flour - simple formula
- So clearly this turned out tozachyahooon Forum topicLast rise in fridge went to far?
- I almost exclusively bakezachyahooon Forum topicDoes anyone else here ONLY make yeast breads?
- Dark Rye!alan856on Forum topicWhere to get rye flour?
- Sarah Owens
CB Scotton Forum topicAnybody have luck with Sarah Owens' "Sourdough" book? - I wasn’t recommending azachyahooon Forum topic2nd sourdough loaf - what went wrong?
- Thanks!oaksteron Forum topic2nd sourdough loaf - what went wrong?
- updateoaksteron Forum topic2nd sourdough loaf - what went wrong?
- Next time you rev up a levain...foodforthoughton Forum topicWhen is it time to refrigerate?
- Dark rye will be perfect
dbazuinon Forum topicWhere to get rye flour? - I think your instincts arezachyahooon Forum topic2nd sourdough loaf - what went wrong?
- Hydration indeed!gwen haagon Forum topicPain de Campagne FWSY no oven spring
- Dark rye?alan856on Forum topicWhere to get rye flour?
- Test bake
Dixongexpaton Forum topicBaking Bread the Hard Way - Thanks!alan856on Forum topicWhere to get rye flour?
- More than ok, it looks good!
Mini Ovenon Forum topicChewy crust PLEASE HELP - Well done! :)
Mini Ovenon Forum topicStarter smell when stirred
- Yes sir!minetauron Forum topicStarter smell when stirred
- Yeah, this Stüpfeln is doneBaniJPon Forum topicTechnique Question - Stabbing Loaf
- My last sourdough phase was aColin2on Forum topicDoes anyone else here ONLY make yeast breads?
- While there are other, minorBaniJPon Forum topicWhat's the effect of rising time on breads?
- Your loaf seems to beBaniJPon Forum topicDecent holes and rise but gummy crumb
- Longer rises produce betterColin2on Forum topicWhat's the effect of rising time on breads?
- It's Working
gwschenkon Forum topicFirst Sourdough -Like a Brick - A Great Idea
gwschenkon Forum topicDo you feed the discard?
- Probably Being Selfish, Here, But...
newchapteron Forum topicHello from Lincoln Culinary Institute, Columbia Maryland
- Your bread looks wonderful!
dmsnyderon Forum topicFWSY "Overnight" Country Brown - failure to success - What a Fun Experiment
newchapteron Forum topicUsing yeast from unfiltered beer
- I added 25ml virgin olive oilMilleron Forum topicHow to best achieve soft crumb?