Recent Forum and Blog Comments
- Clarification
D'oughon Forum topicEnforced Starter Change and Effects on Dough - Thanks, Danny
WatertownNewbieon Blog postCountry Rye (Tartine) - Good idea
D'oughon Forum topicEnforced Starter Change and Effects on Dough
- Hey Anne, I decided to giveRandomactsofsourdoughon Forum topicNot another post about sourdough starters...!
- Why use a mixer?
idaveindyon Forum topicHow to Bake Enough for a Big Family? - Good Point
FromScratchon Forum topicHow to Bake Enough for a Big Family? - So helpful!tunasandwichon Forum topicHello from sunny southern california
- 83-14-3
idaveindyon Forum topicAdding bran and germ
- And a delicious sandwich...alexx_cjon Forum topicAnd experimentation goes on...
- bump for recipeewthomon Forum topicHow is this cut to get the end result
- Gluten free sourdough troubleshootingadelgadoreyon Forum topicGluten-free Sourdough Progress
- Let me find you some tips
Mini Ovenon Forum topicHello from sunny southern california - I don’t use a top stone. The
DanAyoon Forum topicJimbtv? New Oven = Outrageous Oven Spring - Interesting
newchapteron Forum topicJimbtv? New Oven = Outrageous Oven Spring - Einkorn flour?
Mini Ovenon Forum topicHello from sunny southern california
- It's all I had =Ptunasandwichon Forum topicHello from sunny southern california
- Go for it
Doc.Doughon Forum topicStupid question regarding possibly using a very high hydration starter - It sounded like popcorn, not bread!
JKon Forum topicWhite Wheat & Full Grain Spelt Sourdough, no oven spring - Yikesnerdsruleon Forum topicBaking without preferments. "Be Bold, Start Cold" 1st attempt. Tips?
- Great job, Ted!
DanAyoon Blog postCountry Rye (Tartine)
- It seems not practical
Yippeeon Forum topicSoft White Wheat Berries vs Hard Red Winter Wheat Berries - They are not interested
Yippeeon Forum topicSoft White Wheat Berries vs Hard Red Winter Wheat Berries
- I just reread this topic.
DanAyoon Forum topicJimbtv? New Oven = Outrageous Oven Spring
- Thank you! I will do that.
OsoOndoBreadon Forum topicIs it alive? - Not bad for your first SD
DanAyoon Forum topicFirst Sourdough loaf
- Sounds Great!
newchapteron Forum topicStupid question regarding possibly using a very high hydration starter
- Ned, I would think just the
DanAyoon Forum topicEnforced Starter Change and Effects on Dough
- You might find more using bread crumbs
Mini Ovenon Forum topicbread as an ingredient
- Your prefermented flour is
DanAyoon Forum topicAdjusting starter percentages
- Not stupid, JR. Brilliant Idea!
DanAyoon Forum topicStupid question regarding possibly using a very high hydration starter
- This Reminds Me
newchapteron Forum topicSourdough with semolina soaker
- Thank you for the suggestionsMilleron Forum topicHow to best achieve soft crumb?
- Two (probably lame) Ideas
newchapteron Forum topicbread as an ingredient
- Billy BreadJimbobon Forum topicBilly Bread - Best Loaf in Richmond, VA
- The semolina that I used is
UpsideDanon Forum topicSourdough with semolina soaker - Good question, Bev
DanAyoon Forum topicCast Aluminum Dutch Oven
- Jovial Einkorn Organic all purpose flourtunasandwichon Forum topicHello from sunny southern california
- Cast Aluminum for baking breadBevpetersonon Forum topicCast Aluminum Dutch Oven
- Try adding 5% butter, andScootsmcgreggoron Forum topicHow to best achieve soft crumb?
- 80% extractionDaveMcon Forum topicIs it Possible to Create the Flour Types at Home?
- 80% extractionDaveMcon Blog postThe Super Bowl
- Have to waitJoderaleon Forum topicForkish starter showing no life on Day 5
- Just depends when you want itBaniJPon Forum topicHELP! starter and levain advice needed
- Oh no! So much waste!
Danni3ll3on Forum topicStarting Ken Forkish levain. I could use discarded levain, right? - Dabrownman - need advice on levain feedingkateyon Forum topicStarting Ken Forkish levain. I could use discarded levain, right?
- LM Storage
mwilsonon Blog post60% White SD Biga Loaf - Thanks Michael; do you have a
albacoreon Blog post60% White SD Biga Loaf - Take a look at my recent blog
albacoreon Forum topicPasta Madre (Lievito Madre)
- Thanks Petek. I was curiouslizinlondonon Forum topicLarge holes at top of loaf
- the other way around.
idaveindyon Forum topicWhy high hydration bread is usually no-knead?