Recent Forum and Blog Comments
- make-do conditions.
idaveindyon Forum topicHelp in the Desert! - Michael, How does malt syrup
DanAyoon Blog postA simple spelt bake - More lactic
mwilsonon Blog postA simple spelt bake - Second loaf, same batch, docked.jbeuoyon Forum topicShaping Sourdough Rye
Bread obsessedon Forum topicFirst starter, no action after 5 days but clear hooch- Results!!! The little
Bread obsessedon Forum topicFirst starter, no action after 5 days but clear hooch
- Just topping it off. But the
Bread obsessedon Forum topicFirst starter, no action after 5 days but clear hooch
- I notice a rubber seal
Mini Ovenon Forum topic1st Starter Smells Bad - Watch the Dough, Not the Clock
WatertownNewbieon Forum topicFloppy dough after shaping - Thank You for the HelpKatzetnikon Forum topic1st Starter Smells Bad
- Too LiquidKatzetnikon Forum topic1st Starter Smells Bad
- Welcome
WatertownNewbieon Forum topicBaker turned chef turned baker
- In general, a 100% wholebarryvabeachon Forum topicWhat tips do you have for getting a nice 100% whole wheat boule?
- I think the yoghurt is longUzbekon Forum topic1st Starter Smells Bad
- I think it is good. TheUzbekon Forum topic1st Starter Smells Bad
- I have no experience with
DanAyoon Forum topic1st Starter Smells Bad
- So much food for thoughtUzbekon Blog postThe Pineapple Juice Solution, Part 2
- Hi Danielabwesendon Forum topicHello from Switzerland
- How many tablespoons ofUzbekon Forum topicFirst starter, no action after 5 days but clear hooch
- Thanks
AlisonKayon Forum topicWhy is the bottom of soda bread bursting? - Great
AlisonKayon Forum topicWhy is the bottom of soda bread bursting?
- Thanks for your feeback. I'mimjeannettecon Forum topic100% or 166% starter
- If your bread rises the way you like it
Mini Ovenon Forum topicYeast Questions
- Depends on what you
Mini Ovenon Forum topic100% or 166% starter
- Beautiful !!!
Mini Ovenon Forum topicShaping Sourdough Rye
- It worked. 100 percent rye sourdough.jbeuoyon Forum topicShaping Sourdough Rye
- Thoughtskhaltireon Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- Fleishmoo
Our Crumbon Blog postPanade - As I work with gluten-freeBalnefon Blog postMalt Powder Surprise
- 11 years after your post..bread1965on Blog postBaking Powder
- OMG
Juan Pabloon Blog postMy first EVER loaf of Sour Dough Bread - Keep going
Juan Pabloon Forum topicDoes expiration matter.
- Easter breadbread1965on Forum topicItalian Easter Bread using Sourdough Starter instead of yeast
- Just High school biology cell division.
idaveindyon Blog postPanade
- I agree with Mini.
idaveindyon Forum topicWhy is the bottom of soda bread bursting?
- Check this post.
Danni3ll3on Forum topicManual - Thank you, will do! ??
Bread obsessedon Forum topicFirst starter, no action after 5 days but clear hooch
- His flour is very absorbant.
Danni3ll3on Forum topicFloppy dough after shaping
- Yes, increase the flour.
Danni3ll3on Forum topicFirst starter, no action after 5 days but clear hooch
- thank you for this and andLoafingAroundon Forum topicWhat did I just do?
- No... I've heard of microwave
Bread obsessedon Forum topicFirst starter, no action after 5 days but clear hooch
- The yeast and bacteria
Danni3ll3on Forum topicDoes starter happen because of stuff in the air or in the flour?
- You aren’t missing a thing!
Danni3ll3on Forum topicNMNF-esque question
- WNWN
newchapteron Forum topicWhat did I just do? - WNWN
newchapteron Forum topicWhat did I just do?
- Floppy dough
gmvoroson Forum topicFloppy dough after shaping - It looks likeBobBouleon Forum topicIs this even bread?
- Oh it shocks me a bitElsie_iuon Blog postTwo Einkorn Cheese Sourdough
- Thank you!
SirSaccCeron Blog postTasty sourdough English muffins - Thanks BennyElsie_iuon Blog postTwo Einkorn Cheese Sourdough