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- Pineapple juiceAlanaj81on Forum topicHow to create a levain from my starter
- Happy 15 th to Lucy
Truth Serumon Blog postHappy Mother's Day and Lucy's 15th Birthday too! - I'm no expertAlanaj81on Forum topicFirst Sourdough Starter (via Nourishing Traditions Cookbook)
- That looks great.
Truth Serumon Blog postHoney Oat Porridge Bread with Sesame and Sunflower Seeds
- Thanks!
BreadLeeon Forum topicBest digital scales - I wonderAlanaj81on Forum topicStarter in the Fridge
- Nice
Filomaticon Blog post60% whole grain bake - Beautiful bread Sharon! YW
Cedarmountainon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - When baking with a DO Igerryp123on Forum topicXL Dutch Oven Questions
- First loaf
wallyon Forum topicFirst Loaf and Questions - So many ways...Anonymouson Forum topicSourdough and still a bit clueless
- Dutch oven size
wallyon Forum topicXL Dutch Oven Questions
- If you're baking multiple
eddierukoon Forum topicSourdough and still a bit clueless - 80-90% ryes
wallyon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- Happy 15th to Lucy
Our Crumbon Blog postHappy Mother's Day and Lucy's 15th Birthday too! - Ooh, thanks!DesigningWomanon Blog postOat porridge community bake and more rye (with crumb shot)
- Lovely as always CaroleAnonymouson Blog postAbe's do-nothing bread gets a porridge (plus crumb shot)
- Thank you Wally,DesigningWomanon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- Thanks David,
The Roadside Pie Kingon Forum topicAlmost giftable - Thanks David,
The Roadside Pie Kingon Forum topicAlmost giftable
- CLAS?clazar123on Forum topicCLAS, Yeast Water, and Commercial Yeast
- Take a flashlight
MTloafon Forum topicSo, how deep is this rabbit hole? - Wally’s 72% rye
wallyon Blog postFrom CedarMountain's fermented oat soaker to Wally's 72% rye with seed soaker and lots of stops inbetween
- Spoon scale
Our Crumbon Forum topicBest digital scales
- Massive #4
MTloafon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Almost giftable? No way. ThatDavid Ron Forum topicAlmost giftable
- Dutch Oven is Optional
eddierukoon Forum topicXL Dutch Oven Questions
- Yes, you can make the extraDavid Ron Forum topicXL Dutch Oven Questions
- Definitely rushing bulk fermentation
Mini Ovenon Forum topicHelp me troubleshoot my Sourdough? - Yeast water
Mini Ovenon Forum topicCLAS, Yeast Water, and Commercial Yeast
- Rolls tend to react to temps
Mini Ovenon Forum topicLoaf rises perfectly - rolls do not
- Nice!
BreadLeeon Forum topicFirst Loaf and Questions
- Poor LucyDesigningWomanon Blog postHappy Mother's Day and Lucy's 15th Birthday too!
- Yeast Water
cfraenkelon Forum topicCLAS, Yeast Water, and Commercial Yeast - I use Farmer Ground Flour andBaron d'Apcheron Forum topicAlveoli Distribution and Size in Crumb - Questions
- How is the flavor
cfraenkelon Forum topicFirst Loaf and Questions
- I have the pix and am starting a levain today for
dabrownmanon Blog postHappy Mother's Day and Lucy's 15th Birthday too! - Bread is terrible without salt no matter what the Tuscans thonk!
dabrownmanon Blog postHappy Mother's Day and Lucy's 15th Birthday too!
- Great!Fordon Forum topicFirst Loaf and Questions
- Thank you for the kind
Benitoon Forum topicHokkaido Milk Bread First Attempt - Sorry no
trailrunneron Forum topicCLAS, Yeast Water, and Commercial Yeast - Have you read Debra Winks
DJBon Forum topicStarter in the Fridge - Yes. It was on an externalDavid Ron Forum topic90% biga loaf (Italian method)
- My first thought is thatDavid Ron Forum topicSomewhat of a newbie to this website, and I love to bake!
- Thankshelloworldon Forum topicLoaf rises perfectly - rolls do not
- It looks as though there's aDavid Ron Forum topicRedundant Forum Sections
- proofing
MontBaybakeron Forum topicUsing baking dome - Brilliant
BobbyFourFingerson Forum topic90% biga loaf (Italian method) - Dan’s Documentation of all Bakes
DanAyoon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - Long Proofdoughookeron Forum topicExtreme Proofing