Recent Forum and Blog Comments
- Ok. I can try to add a little
pablogaon Forum topicWhere is the problem? - Ok. I think I will try
pablogaon Forum topicWhere is the problem?
- Maybe the flour
Doc.Doughon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - Me too
albacoreon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - Kahm yeast
Doc.Doughon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- lactic/acetic pasta madreBriancoaton Forum topicPannetone 2nd dough
- was your pasta madre verylennykon Forum topicPannetone 2nd dough
- I also feed my whole ryegavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- Agree with Old Wooden Spoonbarryvabeachon Forum topicPottery cloche: glaze the inside?
- Years ago I had two of the
OldWoodenSpoonon Forum topicPottery cloche: glaze the inside? - My wild guess is also thatsparkfanon Forum topicWhere is the problem?
- Thanks Ian
CalBeachBakeron Blog postDanish Rye Bread - Ragbrod (Denmark) - All right, I understand. Itpassinon Forum topicWhere is the problem?
- Ok. Thank you! Next time will
pablogaon Forum topicWhere is the problem?
- TRUE. I changed the terms in
pablogaon Forum topicWhere is the problem?
- Data
Doc.Doughon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- If it doesn't rise - the
Davey1on Forum topicWhere is the problem? - You seem like you know what
Greenchiveon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - KA example appears to be unglazed insidesemolina_manon Forum topicPottery cloche: glaze the inside?
- ended up just putting some
metropicalon Forum topicdehydrated starter - I would have expected yourtpassinon Forum topicWhere is the problem?
- Darned if I know. It justtpassinon Forum topicExploring LM legato fermentation science
- Hi DaveyIt could ran out of
pablogaon Forum topicWhere is the problem?
- Hello TomI have made this
pablogaon Forum topicWhere is the problem?
- And?
mwilsonon Forum topicExploring LM legato fermentation science - I gave your exact prompt totpassinon Forum topicExploring LM legato fermentation science
- Beautiful bake
Isand66on Blog postDanish Rye Bread - Ragbrod (Denmark) - AI Exchange
mwilsonon Forum topicExploring LM legato fermentation science
- Add it so you can taste it -
Davey1on Forum topicWhen life gives you garlic-flavored potato flakes, …
- Yup - no yeast left. As usual
Davey1on Forum topicWhere is the problem?
- Thanks sparkfan. I do try!The
mwilsonon Blog postPanettone#5 Xmas24
- Thanks Debra!Panettone #6 is
mwilsonon Blog postPanettone#5 Xmas24
- Thanks Charlotte, that's very
mwilsonon Blog postPanettone#5 Xmas24
- You didn't say what the timestpassinon Forum topicWhere is the problem?
- Thank you Lance!SueVTon Blog postPanettone this holiday season
- Thank you Rene
albacoreon Blog postBigabiga Bread
- Thank you, Ian
pmccoolon Blog postSome recent bakes - Beautiful Showpieces Sue
albacoreon Blog postPanettone this holiday season
- It depends. If you use 10%sparkfanon Forum topicProtein content for biga
- Post backReneRon Forum topicProtein content for biga
- thanks so muchLmw4on Forum topicProtein content for biga
- Love these biga loavesReneRon Blog postBigabiga Bread
- Beautiful bakes
Isand66on Blog postSome recent bakes
- Agree completely with Lance.ReneRon Forum topicProtein content for biga
- Depends on the biga technique usedReneRon Forum topicProtein content for biga
- It's normal to add the malt
albacoreon Forum topicProtein content for biga
- diastatic malt
ll433on Forum topicProtein content for biga - E32D5 questionacheerydayon Forum topicAny advice from Moffat Turbofan owners?
- Update on your oven?acheerydayon Forum topicAny advice from Moffat Turbofan owners?
- strong flour for bigaLmw4on Forum topicProtein content for biga