Recent Forum and Blog Comments
- Thank you very much for theSeadogon Forum topicBread Improvement Journey.
- Looks great!
Crumb Controlon Forum topicMore musings on ears - First time starterliamfnbon Forum topicStarter feeding advice please
- I have some vacuum packed injulie99nlon Forum topicFreezing Starter: How long will it stay good?
- Dry guy
BobbyFourFingerson Forum topicFreezing Starter: How long will it stay good? - Rye
BobbyFourFingerson Forum topicCentury old starter?
- Well... wish I knew the reason.
sdamer59on Forum topicNew starter, 7 days in, do I still feed if no activity? - Bread flours for expats in Portugal
BobbyFourFingerson Forum topicWhat are the problems with exceptionally long autolyse?
- I'm from Portugal, we don'tArchizoomon Forum topicWhat are the problems with exceptionally long autolyse?
- Thank you! This isJoceheartssourdoughon Forum topicCentury old starter?
- Thank you!Joceheartssourdoughon Forum topicCentury old starter?
- how long freeze starter.
idaveindyon Forum topicFreezing Starter: How long will it stay good? - I would suggest a short
BobbyFourFingerson Forum topicWhat are the problems with exceptionally long autolyse?
- Another problem is probablyBaniJPon Forum topicBread Improvement Journey.
- I think because you have aBaniJPon Forum topicHow long can one refrigerate a sourdough dough?
- That explains why my whiteArchizoomon Forum topicWhat are the problems with exceptionally long autolyse?
- Thank you very much. When I
BobbyFourFingerson Forum topicWhat are the problems with exceptionally long autolyse?
- wow, what a gorgeous lookingArchizoomon Forum topicWhat are the problems with exceptionally long autolyse?
- old culture sources.
idaveindyon Forum topicCentury old starter?
- I agree Michael - and thank
albacoreon Forum topicMore musings on ears - Nice
mwilsonon Forum topicMore musings on ears - Thanks Benny!
albacoreon Forum topicMore musings on ears
- I had half a white bagel with a schmear and lox
dabrownmanon Blog postLucy the Bagel Dog - Those look great Lance.
Benitoon Forum topicMore musings on ears - Stoneground!
albacoreon Forum topicBread Improvement Journey.
- Wonderful! Thank you for
BobbyFourFingerson Forum topicWhat are the problems with exceptionally long autolyse?
- If you're interested in thetarheel_loaferon Forum topicWhat are the problems with exceptionally long autolyse?
- Eastern Oregon starter
Felilaon Forum topicCentury old starter? - old starter
otherookon Forum topicCentury old starter? - Old startersagreson Forum topicCentury old starter?
- That's an analog I like to hearAnonymouson Forum topicHow long can one refrigerate a sourdough dough?
- More of an analog...
pmccoolon Forum topicHow long can one refrigerate a sourdough dough? - Yes, absolutely.I apologize I
Moulinon Blog postCouronne Bordelaise - “500g bread flour325 g
DanAyoon Blog postCouronne Bordelaise - They claim it’s been nurtured for “over a century...”
jey13on Forum topicCentury old starter? - Awesome loaf!MinervaZeeon Blog postThis miche is a hit!
- bannetonagreson Forum topicFlour Question - Using Half-White/High Extraction/T85
- Hi Danny,1-Actually with
Moulinon Blog postCouronne Bordelaise
- Steam added to the Electro-Dahlen Deck OvenChuckElstonon Forum topicElektro Dahlen Deck oven.
- Basic White Bread Recipe500gSeadogon Forum topicBread Improvement Journey.
- Moulin, is the 100g rye
DanAyoon Blog postCouronne Bordelaise
- very cool!
ifs201on Blog postLucy the Bagel Dog - Couronne Bordelaise Recipe
Moulinon Blog postCouronne Bordelaise
- I usually get even biggerxdanielgson Forum topicDifferences between starters (flour types)
- I got the starter to a goodJpopson Forum topic1st attempts had no rise - help with next attempt?
- Do what you planned
Mini Ovenon Forum topicSourdough troubleshooting: over or underproofed? Or something else? - More information neededJerrytheKon Forum topicBread Improvement Journey.
- This is interesting because I
Anne Ngon Forum topicDifferences between starters (flour types) - Hmm...ok. If that’s the case,blueskyturtleon Forum topicSourdough troubleshooting: over or underproofed? Or something else?
- Yes , regular white flour isbarryvabeachon Forum topicProblem with Baking Stone & Convection Oven