Recent Forum and Blog Comments
- I would think more in terms
phazon Forum topicAdvice on using high gluten bread flour for moderately open crumb sourdough country loaves - You’re correct
breadforfunon Forum topicAdvice on buying Central Milling flours - No top heat, at all.
idaveindyon Forum topicNeed some help please. Bottom burst. - 2 week old starter not risingretscpoon Forum topic2 week old starter not rising
- Preheating Time
newchapteron Forum topicNeed some help please. Bottom burst. - Not "lower setting". Top element must be off.
idaveindyon Forum topicNeed some help please. Bottom burst.
- Thank you!Can you describedannydannnnon Forum topicHow important is it to mix in the salt separately?
- Thanks!drohneron Forum topicWhy am I losing oven spring.
- Yes
MTloafon Forum topicHow important is it to mix in the salt separately? - Thank You!!IzzyArielon Forum topicIs this normal or should I start over? Please Help.
- Thanks!IzzyArielon Forum topicIs this normal or should I start over? Please Help.
- But you need water to mix indannydannnnon Forum topicHow important is it to mix in the salt separately?
- Yeah the Debra Wink posts are
rockadayon Forum topicWhy is my sourdough starter so active in less than 24 hours and why does it smell weird? - Confusion reigns
MTloafon Forum topicHow important is it to mix in the salt separately?
- I think 200C is far too coolPinjaon Forum topicNeed some help please. Bottom burst.
- Yeah you've got the process
rockadayon Forum topicHow important is it to mix in the salt separately?
- Uneven heat
MTloafon Forum topicNeed some help please. Bottom burst.
- I'm a bit confused about thedannydannnnon Forum topicHow important is it to mix in the salt separately?
- It helped me
rockadayon Forum topicHow important is it to mix in the salt separately?
- Yes
rockadayon Forum topicHow important is it to mix in the salt separately?
- I'll make some more
_vkon Forum topicNeed some help please. Bottom burst. - Hi Idavendi. Thanks for your
_vkon Forum topicNeed some help please. Bottom burst.
- Hi Pinja. I'm starting with
_vkon Forum topicNeed some help please. Bottom burst.
- Well, perhaps, that crossed y
_vkon Forum topicNeed some help please. Bottom burst.
- If thetheory above is correct
DanAyoon Blog postNMNF Puzzle - flour agingmimagston Forum topicHow long to age freshly milled flour before use
- What country?
idaveindyon Forum topicBread baking courses in Europe
- Flour agingmimagston Forum topicHow long to age freshly milled flour before use
- yes, but...
idaveindyon Forum topicCan I stretch my yeast supply with a levain?
- cold bulk.
idaveindyon Forum topicOven spring and crumb troubleshooting advice?
- 3 things.
idaveindyon Forum topicNeed some help please. Bottom burst.
- Oh interesting! When youalphawhiskeyon Forum topicToo much yeast in my poolish
- Andrea, why not take a little
DanAyoon Forum topicToo much yeast in my poolish
- turning poolish to bigaalphawhiskeyon Forum topicToo much yeast in my poolish
- We try to eat lacto ovo
Benitoon Blog postEinkorn, Red Fife Sourdough No. 1 - For my first...elkcity69on Forum topicBuilding a levain from a starter
- See Debra Wink's
greyspokeon Forum topicWhy is my sourdough starter so active in less than 24 hours and why does it smell weird? - Hi, Lance!
Yippeeon Blog post20200410 Rus Brot's Ukrainian Palyanitsa with Concentrated Lactic Acid Sourdough (CLAS) - Set two programs
Yippeeon Blog postSour Dough in a Zojjirushi.
- How about preservation?
seasidejesson Forum topicCan I stretch my yeast supply with a levain? - Thank you, Brad!
Yippeeon Forum topicAdvice on buying Central Milling flours
- Nice!
seasidejesson Forum topicCan I stretch my yeast supply with a levain?
- There is no advantage tojcopeon Forum topicIs this normal or should I start over? Please Help.
- If you’re just beginning, Ijcopeon Forum topicHow important is it to mix in the salt separately?
- PIC 1batetooron Forum topicWhy is my sourdough starter so active in less than 24 hours and why does it smell weird?
- Hi, what temp are you bakingPinjaon Forum topicNeed some help please. Bottom burst.
- Insightfulalan856on Forum topicFirst try: white bread: tasteless?
- Thanks so much for thePinjaon Forum topicOven spring and crumb troubleshooting advice?
- Here is the full set ofdannydannnnon Forum topicWhat's wrong with my dough?
- After using the recommendedChrisVJon Forum topicDoes the ingredient order matter when using the dough cycle/setting?