Recent Forum and Blog Comments
- Hang in there
Mini Ovenon Forum topicNancy Silverton Grape Starter - Does This Look Right? - Happy to see you!
SylviaHon Blog postAn Old Time Freshloafers Favorite! - Thank you!
ifs201on Blog postTwo Loaves Using Overnight Method - uneven risingariadneon Forum topicZojirushi BB-CEC20 bread maker problem
- yep need to see starter. your
mutantspaceon Forum topicHelp! New to Sourdough world - 1st of many,I hope!clazar123on Forum topicGreetings & my first loaf
- Experts on saltrising bread videoclazar123on Forum topicSalt rising bread question
- This image was missing on the second processdmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Tell us everything you can
DanAyoon Forum topicHelp! New to Sourdough world - Many thanks! I just assumeAleikon Forum topicMother temperature
- overnight method
Rhody_Ryeon Blog postTwo Loaves Using Overnight Method - I'd bet
HansBon Forum topicNancy Silverton Grape Starter - Does This Look Right? - 100% refreshed
MTloafon Forum topicNancy Silverton Grape Starter - Does This Look Right? - Double recipe?
oniparon Blog postPanettone di Giorilli - Good luck with your sourdough starter.Milleron Forum topicMy best result with Sourdough to date
- That's so interesting...NVon Forum topicNancy Silverton Grape Starter - Does This Look Right?
- That certainly would be easier...NVon Forum topicNancy Silverton Grape Starter - Does This Look Right?
- Silverton’s approach willBrianShawon Forum topicNancy Silverton Grape Starter - Does This Look Right?
- The deepest one
Mini Ovenon Forum topic10” Oval Banneton preferred depth.
- If you start over
HansBon Forum topicNancy Silverton Grape Starter - Does This Look Right?
- I think I've been under
ifs201on Forum topicAdvice for overnight bulk ferment
- bwraith, have you done anyericjson Blog postFlour Milling Lab Results
- If you think this bake over
DanAyoon Forum topicAdvice for overnight bulk ferment
- this is the 50/50 dough
ifs201on Forum topicAdvice for overnight bulk ferment
- Well, the loaves are in the
ifs201on Forum topicAdvice for overnight bulk ferment
- Thanks, Brian. I triedNVon Forum topicNancy Silverton Grape Starter - Does This Look Right?
- Starters can survive well InBaniJPon Forum topicMother temperature
- Maturo
mwilsonon Forum topicPanettone advice - Exactly
mwilsonon Forum topicMy lievito madre (videos)
- Michael, I’m not concerned
DanAyoon Forum topicMy lievito madre (videos)
- Lots of old posts-might helpclazar123on Forum topicSalt rising bread question
- Danny, I'm not sure I
mwilsonon Forum topicMy lievito madre (videos)
- Hey! Welcome back!
Mini Ovenon Forum topicbarm P Reinhart
- seeing is believing
maryflouron Forum topicThe problem from "Bien Cuit: The Art of Bread " - Agree with you and Danny
maryflouron Forum topicWhy doesn't my starter grow up in the refrigerator ?
- Welcome back Sylviah two old
yozzauseon Blog postAn Old Time Freshloafers Favorite! - 100% hydration
maryflouron Forum topicWhy doesn't my starter grow up in the refrigerator ?
- Looks right.BrianShawon Forum topicNancy Silverton Grape Starter - Does This Look Right?
- Not a food scientist eitherfortranon Forum topicInjera... anyone making it successfully and consistently?
- Toasting sourdoughsweedldon Forum topicToasting Sourdough
- Thanks, Min Oven!
Dave Ceeon Forum topicIf you hate toasted onion flavor... - Ralsagoff, what country and
idaveindyon Forum topicSpiral bread dough mixers - Look no further
wheatbeaton Forum topicSpiral bread dough mixers - That's quite the trick
Mini Ovenon Blog postThanksgiving inspired bread
- I still use this method. Inericjson Forum topicWhere is Reinhart “epoxy” method today?
- time lapse video
Rhody_Ryeon Forum topicThe problem from "Bien Cuit: The Art of Bread "
- good video and channel
maryflouron Forum topicThe problem from "Bien Cuit: The Art of Bread "
- those look great
ifs201on Forum topicAdvice for overnight bulk ferment
- Looking forward to your postclazar123on Blog post100% buckwheat GF bread leavened with yeast water
- Here is a time lapse video
DanAyoon Forum topicThe problem from "Bien Cuit: The Art of Bread "