Recent Forum and Blog Comments
- feeding more equals less feedingspcakeon Forum topicNeed a feeding schedule for my high maintenance starter!
- Trying 1:1:1
Gonehikingon Forum topicNeed a feeding schedule for my high maintenance starter! - Will try thank you
Gonehikingon Forum topicNeed a feeding schedule for my high maintenance starter!
- Scranton connectionbakerparkon Blog postWelsh Cakes a la Grandma (aka Welsh cookies): a recipe: Updated with pics.
- @idaveindy
East Coast Cruston Forum topicAnyone familiar with this type of Splitting & remedies - Welcome Azay!
East Coast Cruston Forum topicTrouble with Dough Rising
- Just looking at my notes now:aviwolfon Forum topicOverproofed, underproofed, or bad shaping?
- Would say they're on theaviwolfon Forum topicOverproofed, underproofed, or bad shaping?
- Levain was set overnight ataviwolfon Forum topicOverproofed, underproofed, or bad shaping?
- Surprises are information
Doc.Doughon Forum topicHow to use white wheat flour starter to make rye bread? - Looking forward to your
DanAyoon Forum topicHow to use white wheat flour starter to make rye bread? - MT, if you do bake with
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Sounds like Alfred E Neuman, baker
Doc.Doughon Forum topicHow to use white wheat flour starter to make rye bread?
- I got in touch with Abhilish,
DanAyoon Forum topicExtensibility
- blender should be good enough
Doc.Doughon Forum topicExtensibility
- Looks inspiring to meAzayon Forum topicTrouble with Dough Rising
- Ran the numbers...
OldLoafon Forum topicExtensibility - Here goes the processd_reddyon Forum topicExtensibility
- My starter gets whatever I throw at it
pmccoolon Forum topicHow to use white wheat flour starter to make rye bread? - as an aside - I am finding
leslierufon Blog postExperiment time - baking with my new hooded BBQ - raisins
nicodvbon Forum topicsourdough starter struggling in London - I have found a second grate
leslierufon Blog postExperiment time - baking with my new hooded BBQ
- It may work if your startersuaveon Forum topicHow to use white wheat flour starter to make rye bread?
- Your bread looks great
MTloafon Forum topicCommunity Bake featuring Kristen of FullProofBaking - Devika, if you can post
DanAyoon Forum topicExtensibility
- I did think of this, as Id_reddyon Forum topicExtensibility
- I’m with Hans. My starter
DanAyoon Forum topicHow to use white wheat flour starter to make rye bread?
- Although I had a similard_reddyon Forum topicExtensibility
- Works fine.
HansBon Forum topicHow to use white wheat flour starter to make rye bread? - In India, we get very weakd_reddyon Forum topicExtensibility
- nearest cities.
idaveindyon Forum topicSourdough in South America - Easy test
Our Crumbon Forum topicHow to use white wheat flour starter to make rye bread? - What is your feeding regime?starvingvioliston Forum topicSourdough in South America
- Will work but not optimalstarvingvioliston Forum topicHow to use white wheat flour starter to make rye bread?
- The key word here is
DanAyoon Forum topicHow to use white wheat flour starter to make rye bread?
- Harry, you would probably be
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Force yourself to NOT get
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Nah, white flour starterBaniJPon Forum topicHow to use white wheat flour starter to make rye bread?
- Doc, I haven’t used VWG in a
DanAyoon Forum topicExtensibility
- Reddy, I may have your answer
DanAyoon Forum topicExtensibility
- maybe too much salt, too?
idaveindyon Forum topicAnyone familiar with this type of Splitting & remedies
- please list your
OldLoafon Forum topicExtensibility
- what kind of flour?
Doc.Doughon Forum topicExtensibility
- You say that it isd_reddyon Forum topicExtensibility
- Mixing timed_reddyon Forum topicExtensibility
- I let the dough rest for 20d_reddyon Forum topicExtensibility
- Clarify Times please
suminandion Forum topicOverproofed, underproofed, or bad shaping? - Acidity level
wheatbeaton Forum topicOverproofed, underproofed, or bad shaping? - Rest
wheatbeaton Forum topicExtensibility
- Some resultsFabItMarton Blog postPane Valle del Maggia