Recent Forum and Blog Comments
- Equivalent flours
breadforfunon Forum topicAdvice on buying Central Milling flours - Hahaha! Thank you so much! :)mshtolon Forum topicYeast Questions
- I’m not quite ready for the
Benitoon Blog postEinkorn, Red Fife Sourdough No. 1 - Oh so you like strong tasting cheese!
Danni3ll3on Blog postEinkorn, Red Fife Sourdough No. 1 - click "product specs"
idaveindyon Forum topicAdvice on buying Central Milling flours - Thanks, Dave!
Yippeeon Forum topicAdvice on buying Central Milling flours - AP flour.
idaveindyon Forum topicAdvice on buying Central Milling flours
- You probably didn’t kill it,
Benitoon Forum topicRefrigerated too soon
- That's a little warm
rockadayon Forum topicRefrigerated too soon - Looking at the protein %Pizza314on Forum topicCentral Milling equivalent of all purpose flour?
- ideers.
idaveindyon Forum topicWhat to feed my starter during shortage?
- Awesome, thank you!Lastdannydannnnon Forum topicWhat's wrong with my dough?
- It's a bit difficult to
The Almighty Loafon Forum topicWhat's wrong with my dough? - WikiUzbekon Forum topicOven too warm, did I kill my starter?
- here's a good schedule:
idaveindyon Forum topicVery sticky, thick starter
- NMNF
TomKon Blog postNMNF Puzzle - I do 500g of flour batches of
DanielCoffeyon Forum topicSmall batch problems in the KitchenAid Pro 600? - Yikes oven too warm
JenBakeson Forum topicRefrigerated too soon - This appears to be a common
greyspokeon Forum topicthoughts on adding commercial yeast - Thanks, Rich! That's quite
BethJon Forum topicCentral Milling equivalent of all purpose flour? - ~4-5% More Water
rgreenberg2000on Forum topicCentral Milling equivalent of all purpose flour? - Central Milling ABC
BethJon Forum topicCentral Milling equivalent of all purpose flour?
- Thank you! The routine stirring made all the difference.Hamleton Forum topicVery sticky, thick starter
- Artisan Baker's Craft
rgreenberg2000on Forum topicCentral Milling equivalent of all purpose flour?
- this was super helpful, thank youHamleton Forum topicVery sticky, thick starter
- Don't give up on it
rockadayon Forum topicRefrigerated too soon
- Experimentation?
JenBakeson Forum topicRefrigerated too soon
- How often you have to feed
rockadayon Forum topicRefrigerated too soon
- There is
rockadayon Forum topicRefrigerated too soon
- Just under a year ago I made
Benitoon Forum topicNewbie looking for advice on bulk fermentation
- How often? Mixed advice
JenBakeson Forum topicRefrigerated too soon
- Is there hope?
JenBakeson Forum topicRefrigerated too soon
- Pictures
JenBakeson Forum topicRefrigerated too soon
- Avail of Grainswlauton Forum topicWhere have all the flours gone???
- maybe...Uzbekon Forum topicthoughts on adding commercial yeast
- Looking at this backwards
mwilsonon Forum topicDoes starter happen because of stuff in the air or in the flour? - Structure and surface tension
rockadayon Forum topicNewbie looking for advice on bulk fermentation
- Funny thing has happened to
Benitoon Blog postEinkorn, Red Fife Sourdough No. 1
- Actually, shifting from
idaveindyon Forum topicWhere have all the flours gone???
- Thank you!Elmhurst Bread Boyon Forum topicEggs/Butter/Milk Effects
- Thanks!!What kind of feelingdannydannnnon Forum topicWhat's wrong with my dough?
- You are so in luck.
idaveindyon Forum topicEggs/Butter/Milk Effects
- If you're willing to buy in
tschaefgeson Forum topicWhere have all the flours gone??? - Ooh let me edit it to talkkspeterson Forum topicNewbie looking for advice on bulk fermentation
- levain questionUdoughgirlon Forum topiclevain question
- Andrea, I have a thought
DanAyoon Forum topicToo much yeast in my poolish - Stick with it
rockadayon Forum topicRefrigerated too soon
- I have been going through a
Capyboppyon Forum topicNeed help or direction - When will they ever learn?
MTloafon Forum topicWhere have all the flours gone??? - Looks very good!Elinaon Forum topicMy First 100% Rye