Recent Forum and Blog Comments
- Oh...
newchapteron Forum topicI accidentally threw away all my starter - From your description itBaniJPon Forum topicTroubleshooting dense bread/no rise
- Your breads all look soEunicekon Blog postKalamata Olive, Sun dried tomatoes and Feta Sourdough
- Because water is colorlessBaniJPon Forum topicWhy is the higher hydration dough is lighter than the lower hydration one?
- Feeding your starter a fewBaniJPon Forum topicBuild levain vs straight from the starter?
- Thanks for the comments Elsie
Benitoon Blog postSweet Potato Walnut Pecan Einkorn Sourdough - I feed my starter whole red
Benitoon Forum topicWhat do you feed your starter?
- I found this recipe for
Benitoon Forum topicD'oh. Help needed to use up proteolytic dough...
- Mini is right
hanseataon Forum topicOven Temp. Too Low - Your recommendation of 10/19
Jim Burginon Forum topicChasing thin, crispy, not thick/tough dough - Let it show "signs"
Jeff in Treeson Forum topicPutting my starter to bed - Off On a Tangent
gwschenkon Forum topicI accidentally threw away all my starter - Thanks
gwschenkon Forum topicFirst Sourdough -Like a Brick
- Did we get to the bottom of this?
Khaoskyon Forum topicNeed help with a gummy crumb??? - This seems like a lot for aColorado Manon Forum topicNeed help with wet sticky dough!!
- gf fermentation gauge
Mini Ovenon Forum topicDifferent flours for bread and starter? - No as other have said. ThereColorado Manon Forum topicDoes the ingredient order matter when using the dough cycle/setting?
- Thanks Mini and Martin. Egg
greyspokeon Forum topicSourdough bread with what is in the cupboard - Not to worry 220°C bakes
Mini Ovenon Forum topicOven Temp. Too Low
- Could be the starter
Mini Ovenon Forum topicNew to sourdough. Same conditions, not very sour?
- Reduce the hydration
pall.ecuadoron Forum topicDough extremly hard to handle - If using for bread,
breadforfunon Forum topicSoft White Wheat Berries vs Hard Red Winter Wheat Berries - Your levain will wait for you...promisefoodforthoughton Forum topicIs it okay to let your dough autolyse for more than an hour?
- Seam side-
cfraenkelon Forum topicFirst Sourdough -Like a Brick - Mini...Martin Crossleyon Forum topicSourdough bread with what is in the cupboard
- Well now...Martin Crossleyon Forum topicI accidentally threw away all my starter
- Fold at the beginningDavidRon Forum topicSourdough Critique and Help Request for Better Crumb
- Longer retard yields flavor complexityfoodforthoughton Forum topicWhy is proving better in the fridge
- You can feed it sooner
Mini Ovenon Forum topicNeed help with a gummy crumb???
- Pancakes!
seasidejesson Forum topicD'oh. Help needed to use up proteolytic dough... - Yay!
Mini Ovenon Forum topicWhite Wheat & Full Grain Spelt Sourdough, no oven spring
- P.S.
newchapteron Forum topicI accidentally threw away all my starter
- the boids.
idaveindyon Forum topicD'oh. Help needed to use up proteolytic dough... - Sorry, I Don’t Think So
newchapteron Forum topicI accidentally threw away all my starter
- Oh all those cheese breadsHotbakeon Blog postMore Cheese, Meat, Seafood & Carbs
- I don’t think so because al
dbazuinon Forum topicI accidentally threw away all my starter - What do you discard so far?If
dbazuinon Forum topicHello from AZ! Bread beginner looking for sourdough tips
- plastic needs to be replaced by metaldopecejon Forum topicCommercial Griddle + Grill for Pizza and Flatbread
- Beautiful!Hotbakeon Blog postPhilippe Gosselin, Baguettes... By the Will Falzon Method.....
- I wish I could eat your bunBernardHon Blog postSweet potato brioche
- Love the dogs!
CAphylon Blog postHas it been since September since Lucy's last post? - I mix rye and all purpose.jcopeon Forum topicWhat do you feed your starter?
- Tasterosethornon Forum topicWhy is proving better in the fridge
- Probably Not the Answer You’re Looking For
newchapteron Forum topicWhy is proving better in the fridge
- Time to Feed
WatertownNewbieon Forum topicForkish starter showing no life on Day 5 - FlourJoderaleon Forum topicForkish starter showing no life on Day 5
- I have the KA Model G, which
Camarieon Forum topicPastry Knife for Kichenaid and Hobart N-50 - Looks Like Activity
WatertownNewbieon Forum topicForkish starter showing no life on Day 5
- Cool!
Yippeeon Blog postSour Dough in a Zojjirushi. - Starter foodriveagleon Forum topicWhat do you feed your starter?