Recent Forum and Blog Comments
- Straight from a 38F
DanAyoon Forum topicoblong cloche help - The cheese is really finely grated
alfansoon Blog postSesame semolina pecorino serrano levain baguettes - Lactic Acid Amount?
slick204on Blog postSan Francisco-Style Sour Bread - Danny, by cold, do you meanbarryvabeachon Forum topicoblong cloche help
- Are you allowing the loaf to
DanAyoon Forum topicbread turns raw?
- I'm thinking two things are happeningAnonymouson Forum topicBread went flat in clay dutch oven
- You'n me both
Our Crumbon Blog postSesame semolina pecorino serrano levain baguettes - Thanks David
Doc.Doughon Forum topicSFSD and Galal Question - That mojo is still in there somewheremikedilgeron Forum topic(old) Starter lost its mojo
- All I can say, Alan, is...Anonymouson Blog postSesame semolina pecorino serrano levain baguettes
- I suspect that the shock (andDavid Ron Forum topicSFSD and Galal Question
- very interesting buns
cgmeyer2on Blog postCrusty Corn buns - Temperature (25°-27°C) was
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Yay, yayhreikon Forum topicSourdough rookie needs more lift!
- Thanks for that recommendation!jrelletton Forum topicSourdough rookie needs more lift!
- ,
Heikjoon Forum topicDough takes a long time to rise in bulk - Temperature isn't critical indoughookeron Blog postSan Francisco-Style Sour Bread
- .
Heikjoon Forum topicDough takes a long time to rise in bulk
- well, this was a very active
calnetoon Forum topic(old) Starter lost its mojo - It seems the USDA had thedoughookeron Blog postSan Francisco-Style Sour Bread
- I don't think the vessel
DanAyoon Forum topicBread went flat in clay dutch oven
- I have had a Sassafras oblong
DanAyoon Forum topicoblong cloche help
- Why the focus on Larraburu?doughookeron Forum topicSFSD and Galal Question
- Doughooker, can I get the
DanAyoon Blog postSan Francisco-Style Sour Bread
- Enamel roasters are usuallyDavid Ron Forum topicoblong cloche help
- High-gluten flour
dmsnyderon Blog postToday's bake 3-12-19: Sourdough bread with variable cold retardation - Hardly
Yippeeon Forum topicSF/Bay Area source for coarse rye flour - Corrected now.doughookeron Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- If I'm interpreting yourdoughookeron Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Gänzle's data (and model) show that
Doc.Doughon Forum topicSFSD and Galal Question
- In bakeries bread scoring
alfansoon Blog postSesame semolina pecorino serrano levain baguettes
- The Starter Onlydoughookeron Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Oblong Baker
OldLoafon Forum topicoblong cloche help - Or Art Carney's food?
alfansoon Blog postSesame semolina pecorino serrano levain baguettes
- flour typekenyerpekon Blog postToday's bake 3-12-19: Sourdough bread with variable cold retardation
- No crumb shot, no point.
alfansoon Blog postSesame semolina pecorino serrano levain baguettes
- Is there a table or a link missing?
Doc.Doughon Forum topicSFSD and Galal Question
- Mike's starter quantity
dmsnyderon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Baking @ Gyorgy
dmsnyderon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread"
- A few general comments on this discussion
dmsnyderon Forum topicSFSD and Galal Question
- I can only second Carole's post and
not.a.crumb.lefton Blog postSesame semolina pecorino serrano levain baguettes - Beautiful loaves...
not.a.crumb.lefton Blog postToday's bake 3-12-19: Sourdough bread with variable cold retardation
- Doc, Have I got this right.
DanAyoon Forum topicSFSD and Galal Question
- I realise thatAnonymouson Forum topicSFSD and Galal Question
- One thing I've certainlyDavid Ron Forum topicChinese Cheesecake?
- enamel roasterAnonymouson Forum topicoblong cloche help
- Sifting
Filomaticon Forum topicSF/Bay Area source for coarse rye flour - enameled steel cloche?foodforthoughton Forum topicoblong cloche help
- You taste TTA, not pH
Doc.Doughon Forum topicSFSD and Galal Question
- Milling
Our Crumbon Forum topicSF/Bay Area source for coarse rye flour