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- ThanksNormanatoron Forum topicIntroduction from a new member!
- thanks for the feedback ondifferengeneraon Forum topicSourdough starter: wit's end!
- What do I think of adding
Mini Ovenon Forum topicIntroduction from a new member! - formulaMaverickon Forum topicSourdough starter: wit's end!
- Eggs
Mini Ovenon Forum topicFlour for Lebkuchen Dough
- Thanks Karin - I might add in
albacoreon Forum topicFlour for Lebkuchen Dough - Nice save!
Mini Ovenon Forum topicA series of unfortunate mistakes
- Tartine Book 3 Oat Almond Porridge Breadsfelizabethon Forum topicWhat's your favorite porridge bread recipe? (a failed bread pic attached!)
- Well at the temperatures stated
Mini Ovenon Forum topicNext step? (First starter issues....)
- Apolgies! Here it is!The noNormanatoron Forum topicIntroduction from a new member!
- When I make dough using justauribaon Forum topicDough hydration
- Amazing breadPhunkey Pharaohon Blog postLook at that ear
- The starter rise because the
Anne Ngon Forum topicTroubleshooting: Sourdough starter is not doubling - I would advise that you learnauribaon Forum topicProfessional Help
- Meanwhile, she mentioned myauribaon Forum topicNew pics: Got an offer to bake for two local cafes . . .
- The hooch doesn't to me, justmodoon Forum topicTroubleshooting: Sourdough starter is not doubling
- Does the hooch smells
Anne Ngon Forum topicTroubleshooting: Sourdough starter is not doubling
- That makes sense. I knew thatmodoon Forum topicTroubleshooting: Sourdough starter is not doubling
- I'm a noob here but ...
Crumb Controlon Forum topicGummy and flat Tartine country--flour? - I would suggest try 1:2:2 and
Anne Ngon Forum topicTroubleshooting: Sourdough starter is not doubling
- The recipe is amazing...!!AskExperton Blog postMulti Grain Ricotta Rice Rolls
- Yes, 50% :)It sounds like aBaniJPon Forum topicGummy and flat Tartine country--flour?
- surrealisticjoostdbon Forum topicWhat makes industrial frozen croissants rise during baking
- FridgeDebraon Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- DebraThe Bertinet starter isphilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Bertinet Sourdough starterDebraon Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Hi Dan, thanks a lot for your
Anne Ngon Forum topicStarter suddenly weaker
- 50% Starter?
JohnAkaon Forum topicGummy and flat Tartine country--flour? - Lebkuchen
hanseataon Forum topicFlour for Lebkuchen Dough - I think you did a fantastic
DanAyoon Forum topicA series of unfortunate mistakes - Looks similar to the raised
AnnaZon Forum topicRed Star new yeast - Pancakes From SurplusCapn Dubon Forum topicRed Star new yeast
- wholemealbread1965on Forum topicSourdough starter: wit's end!
- No, I gave up! Strange, isn’tEwanon Forum topicProblem with sourdough pancakes + crumpets
- I see your point with the
Marianneon Forum topicUnder or overproofed? - It's strange it doesn't passBaniJPon Forum topicSourdough starter: wit's end!
- Marianne, after accounting
DanAyoon Forum topicUnder or overproofed?
- I think I can say with
DanAyoon Forum topicUnder or overproofed?
- I will check out Hamelman
Marianneon Forum topicUnder or overproofed?
- There is something called theBaniJPon Forum topicGummy and flat Tartine country--flour?
- Poor scoring
Marianneon Forum topicUnder or overproofed?
- Your bread does look really
DanAyoon Forum topicUnder or overproofed?
- Still like that bread
Filomaticon Forum topicUnder or overproofed? - Your right, Lance a small
DanAyoon Forum topicMore musings on ears
- brilliant
JohnAkaon Forum topicExternal Steam Generator
- A couple of questions
albacoreon Forum topicMore musings on ears
- Thank you!!Tia E.on Forum topicT65 for Levain
- Seeded bread
Marianneon Forum topicUnder or overproofed?
- Beautiful loaf...
not.a.crumb.lefton Blog postCouronne Bordelaise - Thanks, Mini - I knew you
albacoreon Forum topicFlour for Lebkuchen Dough