Recent Forum and Blog Comments
- I agree with the above,
greyspokeon Forum topicWhy do some recipes call for BOTH starter/levain & instant yeast? Why NOT just levain? - Preheating is probably not the issueMartin Crossleyon Forum topicSourdough baked three different ways
- Flour and techniqueclazar123on Forum topicTrying again, needing some measurement advice
- preheated glass?
idaveindyon Forum topicSourdough baked three different ways - If you have only kneaded bybarryvabeachon Forum topicNew Ankarsrum... any tips or advice?
- Thank you!
Bread obsessedon Forum topicNew Ankarsrum... any tips or advice? - Thanks! Great link!
Bread obsessedon Forum topicNew Ankarsrum... any tips or advice?
- Danny's link is a good one.barryvabeachon Forum topicNew Ankarsrum... any tips or advice?
- Great post, and I loved allbarryvabeachon Forum topicSourdough baked three different ways
- Saturday AM chatclazar123on Blog postFriday Evening Thought
- Too late for this bake, MT.
DanAyoon Forum topicCommercial Yeast & Retardation - Mind = blown!
Twisticleson Forum topicSourdough baked three different ways - I agree Lance ability to use
yozzauseon Blog postAwesome Foursome - It's a journey...Martin Crossleyon Forum topicTrying again, needing some measurement advice
- Fascinating!Martin Crossleyon Forum topicSourdough baked three different ways
- Electric Carving KnifeMartin Crossleyon Forum topicIs it the loaf or the knife
- Yes Derek, I remember
albacoreon Blog postAwesome Foursome - When I use commercialBobBouleon Forum topicHow Long To Bulk Ferment Before Fridge Retard?
- Try This
HansBon Forum topicPizza dough tears - Just wait until the dough
MTloafon Forum topicCommercial Yeast & Retardation - Italian flours that I'vesuaveon Forum topicPizza dough tears
- Copy and paste the text below
DanAyoon Forum topicNew Ankarsrum... any tips or advice?
- Details please!
Twisticleson Forum topicTrying again, needing some measurement advice
- Hi!I'm getting my Ankarsrum
Bread obsessedon Forum topicAnkarsrum hook
- I'll second that.
HansBon Forum topicHelp With Getting a More Open Crumb
- Yes, some photos of the loaf,
idaveindyon Forum topicIs it the loaf or the knife
- Forgot to add...
Twisticleson Forum topicHelp With Getting a More Open Crumb
- I'm also new to SD baking, so
Twisticleson Forum topicHelp With Getting a More Open Crumb
- Sweet Vee, very sorry to
idaveindyon Forum topicPizza dough tears
- I used written directionsSweet_Veeon Forum topicPizza dough tears
- There are thousands of unionsColin2on Forum topicTartine and treatment of bakers
- How much does one cup
Mini Ovenon Forum topicPizza dough tears - Your dough is way too dry -suaveon Forum topicPizza dough tears
- Adding yeast allows tosuaveon Forum topicWhy do some recipes call for BOTH starter/levain & instant yeast? Why NOT just levain?
- Crisp Bread Recipes Anyone?CountryBoyon Forum topicCrisp Bread Recipes Anyone?
- I tried with sourdough
Mini Ovenon Forum topicCrisp Bread Recipes Anyone?
- Spelt loaf?
Mini Ovenon Forum topicIs it the loaf or the knife
- Hi G Pizza at 250 g more a
yozzauseon Blog postAwesome Foursome
- Yes Lance the recipe does
yozzauseon Blog postAwesome Foursome
- > f I recall correctly, Peterrbon Forum topicWhy do some recipes call for BOTH starter/levain & instant yeast? Why NOT just levain?
- You're welcomeBethon Forum topicCommercial Yeast & Retardation
- Thanks, Beth. I didn’t want
DanAyoon Forum topicCommercial Yeast & Retardation
- looks like a good place to start..mandarinaon Forum topicMy lievito madre is acting up - help please!
- Louis, all whole wheat is not
DanAyoon Forum topicNo-Knead Batards
- 38F will retard dramaticallyBethon Forum topicCommercial Yeast & Retardation
- I don't think it tripled...mandarinaon Forum topicMy lievito madre is acting up - help please!
- Louis, you are getting a
DanAyoon Forum topicVital Wheat Gluten
- Crisp Bread Recipes Anyone?CountryBoyon Forum topicCrisp Bread Recipes Anyone?
- Looking Good!
albacoreon Blog postAwesome Foursome
- wellhreikon Forum topicTrying again, needing some measurement advice