Recent Forum and Blog Comments
- When mine is 20 weeks old in the fridge it takes 16
dabrownmanon Forum topicNo Muss No Fuss Starter - Thanks Danni!DesigningWomanon Blog postAbe's do-nothing bread gets a soaker (thanks, CedarMountain!)
- On the incomprehensibility of startersmikedilgeron Forum topic(old) Starter lost its mojo
- Yes, although in practice it
mwilsonon Forum topicDoughooker’s San Francisco-Style Sour Bread - I think they turned out
Danni3ll3on Blog postAbe's do-nothing bread gets a soaker (thanks, CedarMountain!) - If you need proof
Doc.Doughon Forum topicDoughooker’s San Francisco-Style Sour Bread - Let's try a loaf using Docdoughookeron Blog postSan Francisco-Style Sour Bread
- degraded protein
Doc.Doughon Forum topicDoughooker’s San Francisco-Style Sour Bread
- "Doughooker, have youdoughookeron Forum topicDoughooker’s San Francisco-Style Sour Bread
- "Doc, in order to know fordoughookeron Forum topicDoughooker’s San Francisco-Style Sour Bread
- "Protein denaturation anddoughookeron Forum topicDoughooker’s San Francisco-Style Sour Bread
- Danny -How long did you proofdoughookeron Forum topicDoughooker’s San Francisco-Style Sour Bread
- Chris, to be honest the
DanAyoon Blog postSan Francisco-Style Sour Bread - Did you email himsyroson Blog postMy first Oat Porridge Bread
- Acid
mwilsonon Forum topicDoughooker’s San Francisco-Style Sour Bread
- Doc, in order to know for
DanAyoon Forum topicDoughooker’s San Francisco-Style Sour Bread
- We're going to try changingdoughookeron Forum topicDoughooker’s San Francisco-Style Sour Bread
- Doughooker, have you
DanAyoon Forum topicDoughooker’s San Francisco-Style Sour Bread
- Some Fuss some Mess
Valduson Forum topicNo Muss No Fuss Starter - clazar123.
mwilsonon Forum topicWheat in Romania
- Re: baking: both Danny and Idoughookeron Blog postSan Francisco-Style Sour Bread
- the thawed sample is not dead
calnetoon Forum topic(old) Starter lost its mojo - Doc.dough sent me this PMdoughookeron Blog postSan Francisco-Style Sour Bread
- Maurizio uses 46% whole grain
DanAyoon Blog postMy first Oat Porridge Bread
- Chris, increasing the
DanAyoon Blog postSan Francisco-Style Sour Bread
- Any chance you could give the recipe...syroson Blog postFermented Oat Sourdough
- Lovely breadsyroson Blog postMy first Oat Porridge Bread
- I doubt the acids are causingdoughookeron Blog postSan Francisco-Style Sour Bread
- You're perfectly right -David Ron Forum topicBuying ingredients in NYC, Jersey City
- Californication
Bengoshion Forum topicBuying ingredients in NYC, Jersey City - It depends on the shape.David Ron Forum topicApproximate bake times for different sourdough loaf sizes.
- [Maybe they carry rare typesDavid Ron Forum topicBuying ingredients in NYC, Jersey City
- Ask who supplies themclazar123on Forum topicChinese Cheesecake?
- May I also add theJeffUKon Blog postMuch-maligned
- One of the main things aboutDavid Ron Forum topicHello from Minnesota
- Grinder
Bengoshion Forum topicBuying ingredients in NYC, Jersey City
- These links look fantastic. IColbaltBlueon Forum topicBuying ingredients in NYC, Jersey City
- Ahh thank you. I have seenColbaltBlueon Forum topicBuying ingredients in NYC, Jersey City
- I’m with Hester
DanAyoon Forum topicHello from Minnesota
- Thanks, OldLoaf
Mini Ovenon Forum topicbread turns raw? - Baking Time
WatertownNewbieon Forum topicAdvice Before Pain De Campagne Attempt - FWSY - Not that I can provide a
gary.turneron Blog postAnkarsrum question - SF Sour Bread bake.Since
DanAyoon Blog postSan Francisco-Style Sour Bread
- Welcome and hellohreikon Forum topicHello from Minnesota
- Steve, if you PM me with your
DanAyoon Blog postSan Francisco-Style Sour Bread
- Greetings from Duluth
MichaelLilyon Forum topicHello from Minnesota - Steve -Thank you for pointingdoughookeron Blog postSan Francisco-Style Sour Bread
- Is this still your go to
Jeramiahon Blog postMulti-Grain Levain with Multi Photos - If this is such a great idea,David Ron Forum topicSourdough with Sour Whey and Vinegar
- Thankslofion Forum topicAdvice Before Pain De Campagne Attempt - FWSY