Recent Forum and Blog Comments
- I agree with your observation
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing - The spontaneous changing
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- In my world, "rustic" is a
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Have a go at it Carole, I am
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Goat cheese, a sharp type.Babushkabakeron Blog postLavender&Honey Levain with Salt Crusted Crust.
- If you are using bread flourhreikon Forum topicYet another beginner proofing question
- Hi Caroline, thanks for your
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- I did a review of ACME SD bread here
dabrownmanon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success! - Dab, I remember reading that
DanAyoon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success! - Sadly, High gluten has nothing to do with protein percent
dabrownmanon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- I got slack after my startercraigbordenon Forum topicYet another beginner proofing question
- two pieces of advicemikedilgeron Forum topicStarter question
- Very nice!
Danni3ll3on Blog postSeedy Spelt, Flax and Chia Rolls - Beautiful crust and crumb!
dmsnyderon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing - If you used all the levainhreikon Forum topicYet another beginner proofing question
- So, my first thought is that your loaves arehreikon Forum topicYet another beginner proofing question
- Yikes
Filomaticon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing - Hi Phil, a thank you to you,
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Thanks syros! I too am very
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- When I watched the video it
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- opscraigbordenon Forum topicYet another beginner proofing question
- If that is the fridge whereDavid Ron Forum topicYet another beginner proofing question
- Totally fine. Getting to knowDavid Ron Forum topicYet another beginner proofing question
- Thanks for the feedback,Aftercraigbordenon Forum topicYet another beginner proofing question
- I will have to do my ovencraigbordenon Forum topicYet another beginner proofing question
- Kitchen Temperature?
WatertownNewbieon Forum topicYet another beginner proofing question - I guess actually getting theDavid Ron Forum topicYet another beginner proofing question
- Thank you pul, I will watch
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Seedy Spelt, Flax and Chia Rolls
cgmeyer2on Blog postSeedy Spelt, Flax and Chia Rolls - Thanks,I will try bakingcraigbordenon Forum topicYet another beginner proofing question
- I did use it all in fact... Icraigbordenon Forum topicYet another beginner proofing question
- You are making 200g levain
Mini Ovenon Forum topicYet another beginner proofing question - Starters can taste and smell sour
Mini Ovenon Forum topicStarter question
- try, try againcraigbordenon Forum topicYet another beginner proofing question
- I haven’t tried any of Eric’s
DanAyoon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- High gluten flour @ Danny
dmsnyderon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Try Eataly and Chelsea Market too
Bengoshion Forum topicBuying ingredients in NYC, Jersey City - David, Morbread (Grain Craft
DanAyoon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Bellisima
Bengoshion Forum topicPizza Oven bliss.. Clueless, but stoked!
- I protest! It IS right! YouDavid Ron Forum topicYet another beginner proofing question
- "I suspect that a largedoughookeron Forum topicSFSD and Galal Question
- "acetic acid is the dominantdoughookeron Forum topicSFSD and Galal Question
- Tom - I was thinking thoseDavid Ron Blog postIs the Bread Terroir Code crackable?
- Thank you! See crumb below
prettyfishon Blog postSeedy Spelt, Flax and Chia Rolls - Retirement.. or just enjoying life!
BellesAZon Forum topicPizza Oven bliss.. Clueless, but stoked! - Wheat and ovens
Our Crumbon Blog postIs the Bread Terroir Code crackable? - diastatic maltDaleon Basic pageBaking FAQ
- The rise sounds about right .
Mini Ovenon Forum topicStarter unbalanced
- NYC Ingredients and Flour
Bengoshion Forum topicBuying ingredients in NYC, Jersey City
- Fireboard
Doc.Doughon Forum topicSFSD and Galal Question