Recent Forum and Blog Comments
- Suggestion for bigger holes
MTloafon Forum topicAlveoli Distribution and Size in Crumb - Questions - @The RoadsidePi...we shall
not.a.crumb.lefton Forum topicImprovements for future Community Bakes - Thank you !!!merlieon Blog post20% Sprouted Black Quinoa 30% Sprouted Spelt SD
- Active proven starter with a heratage going back centuries!
The Roadside Pie Kingon Forum topicSourdough with no rise - Sounds good!
Yippeeon Forum topicAdjusting my sourdough to home milled flour? - There are all sorts of terms
Steve Petermannon Forum topicDough hydration - Only 20 minutes
rgreenberg2000on Forum topicAdjusting my sourdough to home milled flour? - oven plansmrichard76on Forum topicovencrafters plans
- Vendor by you
Yippeeon Forum topicAdjusting my sourdough to home milled flour?
- I am pretty sure that Floyd’s
DanAyoon Forum topicImprovements for future Community Bakes - Steve, is that what'sSidon Forum topicDough hydration
- Clique Clarification
DanAyoon Forum topicImprovements for future Community Bakes
- Danny, in answer to yourSidon Forum topicDough hydration
- I think it's a shame that the
Steve Petermannon Forum topicDough hydration
- Thanks, Shiao-Ping!
dmsnyderon Blog postMulti-grain Sourdough Bread: April 30, 2019 - You can't avoid yeast even ifDavid Ron Forum topicSome countries (or homes) don't have good wild yeasts?
- I hear tell that there is some kind of cliche going on around he
The Roadside Pie Kingon Forum topic96.5% Hydration.
- Rustic, did you bake that bread
DanAyoon Blog postThe journey of sourdough
- Sid, I am not familiar with
DanAyoon Forum topicDough hydration
- Ok. Will do. I think the
Lemonieon Forum topicSourdough with no rise - Thanks
seasidejesson Forum topicMill and Mix spotted on SF Bay craigslist - About MEpeter fulvion Forum topiclow carb multigrain bread
- Taking an overnight starter pancake recipe campingtanyarazon Blog postTIPS: How to keep your sourdough starter warm
- I can see it has risenAnonymouson Forum topicSourdough with no rise
- Danny, I have 2 starters. OneSidon Forum topicDough hydration
- It was fed first thing this
Lemonieon Forum topicSourdough with no rise
- Re-working!Anonymouson Forum topicSourdough with no rise
- I was wondering about the
Lemonieon Forum topicSourdough with no rise
- CedarMtn, can you provide a formula?
DanAyoon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Sid, my PPF range from 2% up
DanAyoon Forum topicDough hydration
- Adorable! And even a wee
Chicken Ladyon Forum topicSuper easy pasta dish - @cedarmountain and @MTloaf
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- So true...
rgreenberg2000on Forum topicAdjusting my sourdough to home milled flour?
- Great to hear!
rgreenberg2000on Forum topicAdjusting my sourdough to home milled flour?
- Thanks!
rgreenberg2000on Forum topicAdjusting my sourdough to home milled flour?
- Hey Chicken Lady... Thanks
KarlSangreeon Forum topicGreetings From TFL Noob - Thanks, Abe and Danny.Abe, ISidon Forum topicDough hydration
- Sid,you wrote, “my sourdough
DanAyoon Forum topicDough hydration
- Success is a Wonderful Thing!
DanAyoon Forum topicDough hydration
- looks beautiful and lacy to
mutantspaceon Forum topicAlveoli Distribution and Size in Crumb - Questions - Knowing your flour is so important
not.a.crumb.lefton Forum topicOverproof or underproof sourdough bread ?
- Misnomergavincon Forum topicSome countries (or homes) don't have good wild yeasts?
- Thanks for your comments Dan.
Cedarmountainon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - First things firstAnonymouson Forum topicSome countries (or homes) don't have good wild yeasts?
- Calneto, I think I've found aSidon Forum topicAutolysis Conditions
- Very lovely loaf indeed!Anonymouson Forum topicDough hydration
- 100% hydrationAnonymouson Forum topicSourdough with no rise
- Abe, Steve, Paul, David andSidon Forum topicDough hydration
- With all such calculations,David Ron Forum topicAdjusting my sourdough to home milled flour?
- caputo
calnetoon Forum topicOverproof or underproof sourdough bread ?