Recent Forum and Blog Comments
- 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
- Danny,Thanks for theHarryRon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Avi, your crumb is text book
DanAyoon Forum topicOverproofed, underproofed, or bad shaping?
- Thick, dusty crust @ Fabit
dmsnyderon Blog postPane Valle del Maggia - Ben, Alfanso helped me a
DanAyoon Forum topicscoring high hydration dough
- Here are pictures of theaviwolfon Forum topicOverproofed, underproofed, or bad shaping?
- I’d guess over-fermented, but
DanAyoon Forum topicOverproofed, underproofed, or bad shaping?
- Reddy, your problem seems
DanAyoon Forum topicExtensibility
- Hi Gadjowheaty,wvdthreeon Forum topicPoilane short fermentations, Yogurt?
- I can only assume, but hereBaniJPon Forum topicExtensibility
- I don't think it's necessary,BaniJPon Forum topicStarter question
- questiondelphi1on Forum topicTartine Country Bread Flow Chart/Schedule
- when i had a voracious starter...pcakeon Forum topicNeed a feeding schedule for my high maintenance starter!
- TasteLucasCamargoon Blog postXmas Panettone (Massari)
- TasteLucasCamargoon Forum topicPanettone Montanari...Italian panettone :-)
- @idaveindy
East Coast Cruston Forum topicAnyone familiar with this type of Splitting & remedies - my guess.
idaveindyon Forum topicAnyone familiar with this type of Splitting & remedies
- Yes, and I think it does add
UpsideDanon Forum topicscoring high hydration dough - Thank you for the advice and
Lemonieon Forum topicNaturally gluten free - They certainly look likesuaveon Forum topicAnyone familiar with this type of Splitting & remedies
- Interesting
bottlenyon Forum topicscoring high hydration dough - You can use granite ware
bottlenyon Forum topicUsing glass casserole to bake no knead bread
- Couronne
Bröterichon Blog postSourdough couronne - Polaine style bread
Bröterichon Forum topicPoilane short fermentations, Yogurt?
- Try Stanley Ginsberg'sJustanoldguyon Forum topicWhy is yeast added when making a sourdough recipe?
- Update
East Coast Cruston Forum topicTrouble with Dough Rising
- Hello BaniJP,Thank you sobegoniabolon Forum topicStarter question
- Concur-do NOT preheat glassclazar123on Forum topicUsing glass casserole to bake no knead bread
- There are plenty of options,barryvabeachon Forum topicNeed a feeding schedule for my high maintenance starter!
- RecipeHague151on Forum topicWhy is yeast added when making a sourdough recipe?