Recent Forum and Blog Comments
- That would make sense! ThankSkelleyon Forum topicHello from a newbie and advice needed!
- Thanks a lot for the info!jplee3on Forum topicSourdough - what grains should I have starting out?
- Read these :)Martin Crossleyon Forum topicGenerally, do I remove half of my starter and then add double that back?
- Thanks!Vtg79on Forum topicQuestion about starter smell
- Thanks Ambimom.Bernard Kronon Forum topicQuestion regarding my first use of a stand mixer
- Thanks for your reply Danni.Bernard Kronon Forum topicQuestion regarding my first use of a stand mixer
- Thankyou!Vtg79on Forum topicQuestion about starter smell
- Thanks for your comment, PhilBernard Kronon Forum topicQuestion regarding my first use of a stand mixer
- Many Thanks
newchapteron Forum topicFlour - Thanks for the advice. I’llJRoon Forum topicNo/little oven spring, doughy crumb
- The direct link...
idaveindyon Forum topicCold Retard - Response to Your Responsebigcrustyon Forum topicAnkarsrum Grain Mill Feedback
- I bought it from my localdrewwilson350on Forum topicFlour
- vitamix guy, here.
idaveindyon Forum topicSourdough - what grains should I have starting out?
- David Synder, the author of
DanAyoon Forum topicCold Retard - try an Approachable
Our Crumbon Forum topicLooking for a new staple bread - ScoringKPHawaii999on Forum topicHello from a newbie and advice needed!
- Recipe Referencegerryp123on Forum topicCold Retard
- use more WW flour
idaveindyon Forum topicLooking for a new staple bread
- Where?
newchapteron Forum topicFlour
- Similar experienceAmbimomon Forum topicQuestion regarding my first use of a stand mixer
- Good Lord that looks MARVELLOUSMartin Crossleyon Forum topicCarold Field's Coccodrillo
- Wow is that crumb every
Benitoon Blog postSourdough of Spring. - Me too
AlisonKayon Forum topicAmazing 'Cereal' podcast series - mon français est tres mauvais, maisfoodforthoughton Forum topicStarter for croissants?
- I've been using that exactdrewwilson350on Forum topicFlour
- hydration and starter
idaveindyon Forum topicHow to resolve overproofing
- Sweet! Thanks will doJaySingon Forum topicCOVID has me all sourdoughey
- I suggest you just wait fullUzbekon Forum topicCOVID has me all sourdoughey
- My baker was more than willing to help meMilleron Forum topicStarter for croissants?
- Debra Wink'a recipe on thisUzbekon Forum topicCOVID has me all sourdoughey
- This is a bad recipe. Look,Uzbekon Forum topicCOVID has me all sourdoughey
- Its not about "too vet", itsUzbekon Forum topicCOVID has me all sourdoughey
- The crumb shot in the second
DanAyoon Blog postSourdough of Spring.
- 5A56CC28-FF85-4860-A022JaySingon Forum topicCOVID has me all sourdoughey
- Too wet?JaySingon Forum topicCOVID has me all sourdoughey
- Oh, I see, thanks forninarosneron Forum topicHow to resolve overproofing
- Tucker, Floyd (site admin)
DanAyoon Forum topicClicking on a Name
- If your starter is at 100%
greyspokeon Forum topicHow to resolve overproofing - Hi Dave! Because I amninarosneron Forum topicHow to resolve overproofing
- what book or web page?
idaveindyon Forum topicCold Retard
- Thanks for these suggestionsninarosneron Forum topicHow to resolve overproofing
- Gerry, that sounds like a lot
DanAyoon Forum topicCold Retard
- Thanks. Glad I have absorbedTroccoNon Forum topicScaling down starter size
- all new conditions.
idaveindyon Forum topicHow to resolve overproofing
- Yes that looks nice inside.
greyspokeon Forum topicHow to resolve overproofing
- Seems correct to me. As longBaniJPon Forum topicScaling down starter size
- No, don't skip retarding orBaniJPon Forum topicTo bake or not?
- That's encouraging. And toJeremyCherfason Forum topicAmazing 'Cereal' podcast series
- It's a little difficult toBaniJPon Forum topicTemperature profile from mixing to going in oven?