Recent Forum and Blog Comments
- Thank you for the response.Remyon Forum topicBright red spots in starter.
- Yes you are correct. s:w
BreadLeeon Forum topicSourdough Starter Issues - Rotor winding gauge?dave148on Forum topicHobart N50 restoration experience
- Thanks suminandi,wvdthreeon Forum topicHow does the type/activity of your starter affect taste,crumb and crust?
- This is since 9:30am thisberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Resolution?dave148on Forum topicNew Hobart N50 tripping circuit breaker
- Windowpane
suminandion Forum topicHow does the type/activity of your starter affect taste,crumb and crust? - Thanks suminandi,wvdthreeon Forum topicHow does the type/activity of your starter affect taste,crumb and crust?
- ...and on to Calabria
Our Crumbon Forum topicPane di Altamura - a video in Italian FYI - Thanks! It's been a lot ofPatrickSon Forum topicMe and my new oven
- coil folding question
ifs201on Forum topicBest Looking Loaf Yet - Yes, what I have now (1/4 cupberryblondeboyson Forum topicTried another 100% whole wheat bread - so soft!
- if you feel like you are
ifs201on Forum topicTried another 100% whole wheat bread - so soft!
- And now it is rising! I putberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Wow amazing set up and
Benitoon Forum topicMe and my new oven - I'm not trying to hijack thisberryblondeboyson Forum topicSourdough Starter Issues
- Thanks so much for this. Iberryblondeboyson Forum topicTried another 100% whole wheat bread - so soft!
- That is basically what I usedberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Yes, that is what someone wasberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- I have a spatula addiction.julie99nlon Forum topicTip - a super nice tool, the spatula
- Other starters
BobbyFourFingerson Forum topicStarter from Young Wine - Starter looks too thin
Mini Ovenon Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer - Second order term
suminandion Forum topicHow does the type/activity of your starter affect taste,crumb and crust?
- Ok- read this thread
suminandion Forum topicTried another 100% whole wheat bread - so soft!
- No, I'm probably beingberryblondeboyson Forum topicTried another 100% whole wheat bread - so soft!
- Question
suminandion Forum topicTried another 100% whole wheat bread - so soft!
- It is too watery and I can'tberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Thanks so much. I need to doberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Thanks...I've been trying toberryblondeboyson Forum topicTried another 100% whole wheat bread - so soft!
- Re FOUR - Best Size for a DOgerryp123on Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Looks good
suminandion Forum topicTried another 100% whole wheat bread - so soft!
- @ Elsie SD Flat breads are better, like focaccia and pizza,
dabrownmanon Blog postSunday Brunch Focaccia - I did use pincer method. IEajlunion Forum topicTrouble incorporating biga in 50/50 white/wheat bread
- I can help with 5, but onlybarryvabeachon Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- I love that bread too soberryblondeboyson Forum topicSPERLONGA ?
- I feed it 1/4 cup flour andberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- 2-1-1 is the problem
Filomaticon Forum topicSourdough Starter Issues - Josh, I would really like to
DanAyoon Forum topicSPERLONGA ? - Here's a tipJoe MacBuon Forum topicSPERLONGA ?
- Awesome! Got it!
Crumb Controlon Forum topicWhat went wrong here? - No need to feed it again. It
DanAyoon Forum topicWhat went wrong here?
- Yes, I saw one guy keep 20g after baking
Crumb Controlon Forum topicWhat went wrong here?
- What I took away from the
BobbyFourFingerson Forum topicFalling Numbers Misleading?
- Can’t know for sure but ifSourTodkinon Forum topicBright red spots in starter.
- I can only answer #1& #4...
jey13on Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer - My Experiences with DO Sizinggerryp123on Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- That's what I do. Take it out the day before...
jey13on Forum topicOver or Underproofed?
- Thank you
Isand66on Blog postRicotta Rye Onion Bread - Have a look at these threads,
Benitoon Forum topicstarter advice for higher altitude/dry climates
- I suppose it is
leslierufon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1