Recent Forum and Blog Comments
- Can I just link my blog post to the bake?
The Roadside Pie Kingon Forum topicMaurizio’s Oat Porridge Sourdough, Thoughts? - Hello, Abe & Dan.
The Roadside Pie Kingon Forum topicMaurizio’s Oat Porridge Sourdough, Thoughts?
- Overproofing?doughookeron Forum topicHow to Develop Sour Flavor in Sourdough
- Thanks Dan - I wondered ifsmorkochon Forum topicFirst loaves troubleshooting
- Agree wuth Hester. IMO, the
DanAyoon Forum topicWhat does it take to become a "good" bread baker? - The dough was under proofed.
DanAyoon Forum topicFirst loaves troubleshooting
- Very nice!
Danni3ll3on Forum topic50% Whole Wheat - Well if anyone had any doubts
Danni3ll3on Blog postSpelt Kamut Peasant Bread
- Very nice indeed!Anonymouson Forum topicMaurizio’s Oat Porridge Sourdough, Thoughts?
- Dan, Thanks so muchwvdthreeon Forum topicWhy build a levain rather than adding starter directly to final dough?
- Good luck with your starter!
DanAyoon Forum topicHello fellow bakers!
- Hi DannyDHammon Forum topicHello fellow bakers!
- Practice, practicehreikon Forum topicWhat does it take to become a "good" bread baker?
- 1) I can add an amount (% of
DanAyoon Forum topicWhy build a levain rather than adding starter directly to final dough?
- Better than I had hoped
The Roadside Pie Kingon Forum topicMaurizio’s Oat Porridge Sourdough, Thoughts?
- Bob' Red Millpleveeon Forum topicBob's Red Mill Rye Bargain price
- It may not give youColin2on Forum topicBook recommendations?
- Very welcome!
Debra Winkon Forum topicChad Robertson video posted by Bon Appetit - Slashed and loaded, now we wait.
The Roadside Pie Kingon Blog post(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival
- Dan, I just weighed itwvdthreeon Forum topicWhy build a levain rather than adding starter directly to final dough?
- Before I get into your
DanAyoon Forum topicWhy build a levain rather than adding starter directly to final dough?
- Dan, Thanks for thewvdthreeon Forum topicWhy build a levain rather than adding starter directly to final dough?
- Jeremy you are right. Using
DanAyoon Forum topicWhy build a levain rather than adding starter directly to final dough?
- I'm confusedJeremyCherfason Forum topicWhy build a levain rather than adding starter directly to final dough?
- Five hours in:
The Roadside Pie Kingon Blog post(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival
- Things went south in a hurry!
The Roadside Pie Kingon Blog post(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival
- Ash content of wheat flourWAhmadion Forum topicHow to Develop Sour Flavor in Sourdough
- Have you both shaped a
calnetoon Forum topicWhat's the point of shaping after bulk fermentation? - I've enabled it for you.
Floydmon Blog postSite updates and private messages - Private message?dave148on Blog postSite updates and private messages
- Vance, generally a levain is
DanAyoon Forum topicWhy build a levain rather than adding starter directly to final dough?
- I don't know whether rye would be different
Doc.Doughon Forum topicControlling the sour in sourdough - Thanks for posting Debra
Wild-Yeaston Forum topicChad Robertson video posted by Bon Appetit - “Love brioche and specialty
DanAyoon Forum topicBooks: the new artisan bread in 5 minutes a day
- Easier said than done
The Roadside Pie Kingon Blog post(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival
- Thank you!
BreadLeeon Forum topicBooks: the new artisan bread in 5 minutes a day - Books
BreadLeeon Forum topicBooks: the new artisan bread in 5 minutes a day
- Moving along like clock work
The Roadside Pie Kingon Blog post(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival
- “There is something in the
DanAyoon Forum topicControlling the sour in sourdough
- Everything is just sailing along
The Roadside Pie Kingon Blog post(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival
- Interesting approach
Doc.Doughon Forum topicControlling the sour in sourdough
- thank youherbsdimpleson Forum topicMarbled Rye Sandwich Loaf
- Doc, I am very interested in
DanAyoon Forum topicControlling the sour in sourdough
- Why do you think its such a
BakersRoomon Forum topicStarter Is Only Rising 2x, I'm Looking for 3x or More - This is going to depend on what you needLurkerBelowon Forum topicBooks: the new artisan bread in 5 minutes a day
- You can do it, you just won't
BakersRoomon Forum topicWhat's the point of shaping after bulk fermentation?
- The epiphany moment @ 7Hrs.
The Roadside Pie Kingon Blog post(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival
- I agree with Skart. Also youFordon Forum topicTin loaf not airy, too dense/wet
- Cheers.
mwilsonon Blog postXmas Panettone (Massari) - link to Floyd's hot cross bunsbbeirneson Blog postHappy Easter Freshloaf friends!