Recent Forum and Blog Comments
- Doughooker, “"into the
DanAyoon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success! - While these are not your usualDesigningWomanon Forum topicThank you Ian....Part failure / Part success/ Kamut / Durum / Bread Flour Bread
- More info needed
Mini Ovenon Forum topicStarter unbalanced - Bill's sourdough rise time table
Mini Ovenon Forum topicHow do you work out how much sourdough starter to replace yeast
- Great inspiration and another
pulon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing - Interesting Questiondoughookeron Forum topicSFSD and Galal Question
- Interesting, I am keen to try
Anne-Marie Bon Blog postMy weird way of making baguettes - I see no reason that what you
jbovenbreadon Forum topicStone Bread Oven - "into the refrigerator for atdoughookeron Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Are people here (not me)David Ron Forum topicSFSD and Galal Question
- Thanks guys, and sorry forOkuon Forum topicBarley Malt
- It's a Businessdoughookeron Forum topicSFSD and Galal Question
- "If you want to taste mydoughookeron Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Which "old-school?"
dmsnyderon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success! - Do the math
Doc.Doughon Forum topicSFSD and Galal Question - "I can’t imagine a bakery notdoughookeron Forum topicSFSD and Galal Question
- Hey Brad, “I think the
DanAyoon Forum topicSFSD and Galal Question
- Ah, yes. I'm quite familiardoughookeron Forum topicSFSD and Galal Question
- Doc, you are correct about
DanAyoon Forum topicSFSD and Galal Question
- Acetic vs. Lactic Aciddoughookeron Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- 105°F/96% is warm and wet
Doc.Doughon Forum topicSFSD and Galal Question
- Here is the link to the Galal
DanAyoon Forum topicSFSD and Galal Question
- Got Link?doughookeron Forum topicSFSD and Galal Question
- Thanks guys
DanAyoon Forum topicSFSD and Galal Question
- a couple of observations
breadforfunon Forum topicSFSD and Galal Question - I agree
Doc.Doughon Forum topicSFSD and Galal Question
- @ Danny
dmsnyderon Forum topicSFSD and Galal Question
- Results @ syros
dmsnyderon Forum topicYet another attempt to replicate classic SF SD. Pending bake.
- Even with Russian delis, ...David Ron Forum topicSF/Bay Area source for coarse rye flour
- Waiting for results!syroson Forum topicYet another attempt to replicate classic SF SD. Pending bake.
- Beautiful rolls!
Danni3ll3on Blog postSeedy Spelt, Flax and Chia Rolls - Gorgeous!
Danni3ll3on Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Hi Sharon i checked your
yozzauseon Blog postCaputo type O - Absolutely gorgeoussyroson Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Looks delicioussyroson Blog postCaputo type O
- I like the idea of a cloche.doughookeron Forum topicAre my equipments enough for baking a sourdough bread ?
- Baking soda as leavening
breadforfunon Forum topichow much baking powder and baking soda to use?
- Care for an experiment?Anonymouson Forum topicStarter question
- Yes, am able to accurately
DanAyoon Forum topicShameless Plug
- Well done, Barry!
albacoreon Forum topicResults of % Rise during Bulk Ferment Experiment - I haven't tasted the lacticdoughookeron Forum topicShameless Plug
- Grinding your rye flour
Yippeeon Forum topicSF/Bay Area source for coarse rye flour - I would use a recipe. ?I donDavid Ron Forum topichow much baking powder and baking soda to use?
- How is the bread, with yourDavid Ron Forum topicStarter unbalanced
- Fascinating patent app
Our Crumbon Forum topicShameless Plug - help with frostingaimerunion Forum topichelp with frosting!
- help with frostingaimerunion Forum topichelp with frosting!
- this recipe is for a loaf of
trijezdcion Blog postPane di Altamura: a trip there and back - Semola di grano duro rimacinata
trijezdcion Blog postPane di Altamura: a trip there and back
- Semola di grano duro rimacinata
trijezdcion Blog postPane di Altamura: a trip there and back