Recent Forum and Blog Comments
- Greetings from California
newchapteron Forum topicGreetings from Boston - Seems like this starter is
Pierre-Louison Blog postA simple spelt bake - I wish that one was made for
Camarieon Forum topicPastry Knife for Kichenaid and Hobart N-50 - Book on bread chemistry
Apteryxon Forum topicIs there a book on bread chemistry/science? Peer reviewed articles? - Thanksjrizzoon Forum topicPastry Knife for Kichenaid and Hobart N-50
- cut way back on the poolish.
idaveindyon Forum topicNeed Bread Viagra to Improve Extensibility - It looks great! Welcome tocustardkidon Forum topicDouble barrel: first post, first loaf!
- Thank you so much!custardkidon Forum topicNew Member
- WW Snap-Backlouiscohenon Forum topicNeed Bread Viagra to Improve Extensibility
- Food (bread) for Thoughtlouiscohenon Forum topicNeed Bread Viagra to Improve Extensibility
- Beautiful!
SirSaccCeron Blog postSourdough English Muffins - Interesting! I didn'tSchnitzleon Forum topicAdding an older starter
- So when I see a formula
DanAyoon Forum topicHow to calculate Levain? - Nice!
Floydmon Blog postTasty sourdough English muffins - Hydration
mwilsonon Forum topicHow to calculate Levain? - Update: More sour
loydbon Blog postFirst Loaf with New Starter - 100% milled WW - Just wanted to say thank youtkzkon Forum topicwhen is my starter ready?
- What about in other instancesjenche2012on Blog postThe Pineapple Juice Solution, Part 2
- I see that I did mis
DanAyoon Forum topicHow to calculate Levain?
- Let Me know
newchapteron Forum topicdeck oven issues with sourdough
- Stir it in
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Thanks & UpdateOnaon Forum topicLumps from dry autolyse
- 72%?
mwilsonon Forum topicHow to calculate Levain?
- Thank you!
Isand66on Blog postPurple Corn-Purple Sweet Potato Bread - Ah, I see. Not sure if I canjenche2012on Blog postThe Pineapple Juice Solution, Part 2
- I wouldn't think of starting
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2
- Thank you!wlauton Forum topicGreetings from West Michigan; Q on Grain Mill
- Predominant Yeast will PrevailGaryDGon Forum topicAdding an older starter
- Awesome
SirSaccCeron Forum topicAncient Egyptian Emmer
- Thanks!jenche2012on Blog postThe Pineapple Juice Solution, Part 2
- Yeast ExpiredGaryDGon Forum topicMay have used expired yeast
- baked with it to day 5 April
bearhunteron Forum topicIT LIVES Starter Saga - No pictures yet, but willwlauton Forum topicGreetings from West Michigan; Q on Grain Mill
- Hard to say how long
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2
- Thanks for the suggestions and clarifcation.GaryDGon Forum topicFull Loaf versus half loaf storage and baking question
- Helloflormonton Forum topicPastry Knife for Kichenaid and Hobart N-50
- Can you post photos of thesemolina_manon Forum topicNeed Bread Viagra to Improve Extensibility
- small batch bakingherbsdimpleson Forum topicLove baking... More than I have belly or room for. And can't give away.
- No, I just run the one,
albacoreon Blog postA simple spelt bake - I might be brave and try this
albacoreon Blog postA simple spelt bake
- Could be any number ofdndrichon Forum topicDough Wet and Collapsing after Bulk Fermentation
- Thanks Mini!Harbourmanon Forum topicDouble barrel: first post, first loaf!
- How does the yeast smell?
Mini Ovenon Forum topicMay have used expired yeast - blister magic..bread1965on Blog postTartine Quarantine Bakes..
- Beautiful color!
Loafing Aroundon Blog postPurple Corn-Purple Sweet Potato Bread - If it's too sloppy, let me know
Mini Ovenon Forum topicDouble barrel: first post, first loaf!
- Hold up Mini...Harbourmanon Forum topicDouble barrel: first post, first loaf!
- Mini's rye ratio?
Mini Ovenon Forum topicLooking for a basic 100% Rye SD
- Thank you sir.
Benitoon Blog postSpelt Red Fife Rye Soudough No. 4 - Good idea ?Schnitzleon Forum topicAdding an older starter