Recent Forum and Blog Comments
- yes,
idaveindyon Forum topicFlour Protein Level and making do - You can use only starter. TheBaniJPon Forum topicSourdough Bagels
- Flour Protein Level and making dormrav48on Forum topicFlour Protein Level and making do
- I couldn't do it.
idaveindyon Forum topicFlour Protein Level and making do
- Problem making cultured butter from sour cream
Wrap4uon Forum topicI made homemade butter... it's toooo easy and the thanksgiving guests would love to watch this! - As long as I have a captive audience?
alfansoon Blog postThe legend of Donnie Baggs - Bad smell is totally normalMartin Crossleyon Forum topicEvery starter goes bad
- A tip by the wayMartin Crossleyon Forum topicHow much sourdough to keep on hand?
- Clever
alfansoon Blog postThe legend of Donnie Baggs
- Not bad actually!Martin Crossleyon Forum topicFirst Sourdough -Like a Brick
- I'm a dyed in the wool
alfansoon Blog postThe legend of Donnie Baggs
- You can do a ‘zero discard’ systemMartin Crossleyon Forum topicHow much sourdough to keep on hand?
- Logginsenda Messina
Our Crumbon Blog postThe legend of Donnie Baggs - I feel your worry...
cfraenkelon Forum topicLong ferment in a bread machine...Help? - Proof Before and After Cold Retardgerryp123on Forum topicCold Retard
- Try starving it a bitMartin Crossleyon Forum topicA beginner sourdough starter- question about ratios
- Tell us the Weights and methodMartin Crossleyon Forum topicSoft Dough
- bubble, but no doubleRachelMAYon Forum topicA beginner sourdough starter- question about ratios
- Sorry my phone autocorrectedJobradshawon Forum topicEvery starter goes bad
- I like to use slap and fold when the dough is very wet
seasidejesson Forum topicTo slap or not to slap - Q for DanAyoTroccoNon Forum topicHow much sourdough to keep on hand?
- Poolish results so far & yeast water
seasidejesson Forum topicCan I stretch my yeast supply with a levain?
- I keep about 30 grams.
DanAyoon Forum topicHow much sourdough to keep on hand? - Wide plastic scrapper
dbazuinon Forum topicMy first sourdough loaves - Under proofed or not enough activity
cfraenkelon Forum topicFirst Sourdough -Like a Brick
- Crumpets are a British thing
Khaoskyon Forum topicCooking starter and making crumpets.... - I aint no slapper
Khaoskyon Forum topicTo slap or not to slap
- eat?Anonymouson Forum topicEvery starter goes bad
- I’ll see if I can’t eat someJobradshawon Forum topicEvery starter goes bad
- What's the room temperature?
Debra Winkon Blog postThe Pineapple Juice Solution, Part 1 - The flour
Danni3ll3on Forum topicNot getting any gluten development after mixing and folds. - Thanks for the warm welcome.theflavorfulroadon Forum topicHi!
- I was going off of the KingJobradshawon Forum topicEvery starter goes bad
- The bread and I am interestedtheflavorfulroadon Forum topicMaking Low Hydration Bread with Arthritis/Tendonitis?
- Congrats!
idaveindyon Forum topicMy first sourdough loaves
- docking.
idaveindyon Forum topicFlatbreads and Oven Spring
- First try I used white flourBrotanikeron Forum topicEvery starter goes bad
- timing of steam
idaveindyon Forum topicScores not bursting
- I had good success creating a new startersteve22802on Forum topicEvery starter goes bad
- why bad?Anonymouson Forum topicEvery starter goes bad
- 452g sounds like about 500g
Floydmon Forum topicButtermilk Honey Whole Wheat Sandwich Bread JMonkey - Troll, I’m not sure you
DanAyoon Forum topicNeed help with a gummy crumb???
- Dockinglouiscohenon Forum topicFlatbreads and Oven Spring
- 10-15 minutes, then I turntontoroon Forum topicScores not bursting
- This is what I have,https:/tontoroon Forum topicScores not bursting
- Url to the oven
dbazuinon Forum topicScores not bursting
- You use rye flour?Brotanikeron Forum topicEvery starter goes bad
- Well, maybe, I should just
hskernon Forum topicrye starter - Weird SmellsMCruzon Blog postThe Pineapple Juice Solution, Part 1
- Ruri, since I have no
DanAyoon Forum topicSourdough starter outside of bread making (bika ambon)