Recent Forum and Blog Comments
- im in Ireland which is often
mutantspaceon Forum topicBulk ferment.... help! - I'm more of a european style
BreadLeeon Forum topicHello from Portland, Oregon! - You're welcome! It's the same
BreadLeeon Forum topicHello from Portland, Oregon!
- You're welcome! It's the same
BreadLeeon Forum topicHello from Portland, Oregon!
- Wow!
OldLoafon Forum topicPictorial tutorial, Chocolate short pastry, Italian method. - Thank you! I'm super excited
Cat Loafon Forum topicHello from Portland, Oregon! - Thanks for the welcome!
Cat Loafon Forum topicHello from Portland, Oregon!
- All workMaverickon Forum topicAlton Brown’s AP Sourdough Starter: Opinions?
- Similar
rgreenberg2000on Forum topicSource for Paper Bags for Bread? - Thanks for the kind wish!I'llEquanimityon Forum topicToronto - Seeking Business Partner for Startup Artisan Bakery
- From my own experience in the
Anne Ngon Forum topicToo Much Water ? - Thank you very much.butcheron Forum topicpoolish in refrigerator?
- Same here, I use AP flour forBaniJPon Forum topicAlton Brown’s AP Sourdough Starter: Opinions?
- I would always recommend aBaniJPon Forum topicQuick Proofing Questions...
- Mine is AP too, it's only 3Archizoomon Forum topicAlton Brown’s AP Sourdough Starter: Opinions?
- Black Bottom Chocolate Cream Pie
The Roadside Pie Kingon Forum topicPictorial tutorial, Chocolate short pastry, Italian method. - AP starter
OldLoafon Forum topicAlton Brown’s AP Sourdough Starter: Opinions?
- Thanks mini. I had
BreadLeeon Forum topicFinnish rye
- Thank you Cidilon and Mini Oven
Sasaki Kojiroon Forum topicHelp! Gluten degradation during bulk fermentation. - Sandy, thank you so much for
MarieAnnon Forum topicNew starter, 7 days in, do I still feed if no activity? - Model GFriedMaggotson Forum topicHobart N50 restoration experience
- One last thingcidilonon Forum topicHelp! Gluten degradation during bulk fermentation.
- Blast from the pastcidilonon Forum topicHelp! Gluten degradation during bulk fermentation.
- julekake with sourdough?
SabineGrandmaon Blog postJulekake - Wow! How lucky am I to haveValerieCon Forum topicWhole Grain & Sourdough, a match made in heaven!
- aaaah, there we go.
idaveindyon Forum topicWhole Grain & Sourdough, a match made in heaven! - Insomnia
dinozoaon Forum topicI Bake When I Should Be Sleeping - Bread bag sourcebonnibakeson Forum topicSource for Paper Bags for Bread?
- Thanks Michael! This is going
DanAyoon Forum topicNew to the Site After Reading for Five Years - If your fridge is not tooBaniJPon Forum topicpoolish in refrigerator?
- It’s mature enough to bake
MichaelLilyon Forum topicNew to the Site After Reading for Five Years - I love my N50 too!
Old Man in the Caveon Forum topicdifference between dough arms for the Hobart N50 - Thanks, idaveindy, forValerieCon Forum topicWhole Grain & Sourdough, a match made in heaven!
- Harold,Good tip for New N50
BetsyMePoochoon Forum topicdifference between dough arms for the Hobart N50 - Thanks for the comment!sourandyon Blog postFig and pistachio sourdough
- That was my plan. I stillhs4816on Forum topicBulk ferment.... help!
- Yes, waiting it out is fine.
DanAyoon Forum topicBulk ferment.... help!
- Patience is key
OldLoafon Forum topicBulk ferment.... help!
- But If I'm patient, thishs4816on Forum topicBulk ferment.... help!
- another possibility...
idaveindyon Forum topicWhole Grain & Sourdough, a match made in heaven!
- A bit cool
OldLoafon Forum topicBulk ferment.... help!
- soft wheat = "not durum"
idaveindyon Forum topicAntimo Caputo “00" Chefs Flour
- hmmm.
mwilsonon Forum topicAntimo Caputo “00" Chefs Flour - First round making thisEllitaon Forum topicThe Easiest German-style Spelt Recipe, Ever
- Yes, Paul. I also read about
DanAyoon Forum topicAntimo Caputo “00" Chefs Flour
- yes, this makes senseMaverickon Forum topicAntimo Caputo “00" Chefs Flour
- Something else to consider
pmccoolon Forum topicAntimo Caputo “00" Chefs Flour - Thanks Dave, can you point me
DanAyoon Forum topicAntimo Caputo “00" Chefs Flour
- Need scale and recipe
Wild-Yeaston Forum topicMy first sourdough - Great Combination
Wild-Yeaston Blog postFig and pistachio sourdough