Recent Forum and Blog Comments
- Love my mockmillclazar123on Forum topicI got my Mockmill
- I commend your thoughtfulJustanoldguyon Forum topicMy Alan Scott oven project begins
- CongratulationsJustanoldguyon Forum topicI got my Mockmill
- Thank you for sharingllson Forum topicHoax Cake
- A Suggestion
albacoreon Forum topicMy Alan Scott oven project begins - Whatever works for people, I'm good wiith itSlybee1on Forum topicCommercial Yeast and fermented
- Great projectgavincon Forum topicMy Alan Scott oven project begins
- Beautiful!
Yippeeon Blog postKamut Barley Porridge Bread - I live in ABQSlybee1on Forum topicNew whole grain sourdough bread-baking enthusiast
- Make backupsSlybee1on Forum topicIs my sourdough starter’s “off” smell normal?
- Normal for a white flour
phazon Forum topicIs my sourdough starter’s “off” smell normal? - Droble, nice work. BTW, inbarryvabeachon Forum topicHomemade Proofing Box
- The mozzarella cheese
The Roadside Pie Kingon Forum topicPreparing for pizza Friday! - Cool beans!
The Roadside Pie Kingon Forum topicPreparing for pizza Friday!
- Thanks for your recipe Will,
Benitoon Forum topicPreparing for pizza Friday! - Thank you
Danni3ll3on Blog postSaigon Cinnamon Raisin Sourdough - Happy Belated Birthday!
Isand66on Blog postSourdough Flatbread and Charcuterie - Yes my Slow-Moe, sourdough pizza dough.
The Roadside Pie Kingon Forum topicPreparing for pizza Friday!
- So it is sourdough then Will?
Benitoon Forum topicPreparing for pizza Friday!
- Wild yeast
The Roadside Pie Kingon Forum topicPreparing for pizza Friday!
- Nice, setup
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- Super smart, I love hearing
Benitoon Forum topicPreparing for pizza Friday!
- This bread is fabulous, as are your bakes.
alfansoon Blog postSaigon Cinnamon Raisin Sourdough - Ouvert Oven
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- Thanks Lance! It is exciting
headdownon Forum topicMy Alan Scott oven project begins - Ohhhhhhh!
Fermentiaon Forum topicNew whole grain sourdough bread-baking enthusiast - According to M. Calvel,
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- Dinner
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- Good luck with your build
albacoreon Forum topicMy Alan Scott oven project begins
- ...but keep in mind that thatDavid Ron Forum topicHow much slower is fridge fermentation?
- That's great news!David Ron Forum topicPreparing for pizza Friday!
- Exactly. And the source IDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- I hear that number
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- stirato more generally isDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- Kosciusko brand mustard
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- In the Paris area, the wordDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- Google translate
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- It's possible that yourDavid Ron Forum topicIs my sourdough starter’s “off” smell normal?
- When do you decide to discard and feed?
Mini Ovenon Forum topicIs my sourdough starter’s “off” smell normal? - That's a nice open crumb, all right!
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- I don't think the girth or length of the bread
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- Oster Toaster Oven..png
Camarieon Forum topicHomemade Proofing Box - I call this size
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- Also let's not forget that
albacoreon Forum topicCommercial Yeast and fermented
- I get the feeling that maybeDavid Ron Forum topicFinal shaping earlier in the bulk ferment?
- They should be, at local
Camarieon Forum topicHobart N50
- Crumb Structure
albacoreon Forum topicSolutions for successfully scoring high hydration dough
- I get that there are puristsDavid Ron Forum topicCommercial Yeast and fermented
- Are fuses to fit the olderDavid Ron Forum topicHobart N50
- They're pretty chubby
alfansoon Forum topicSolutions for successfully scoring high hydration dough