Recent Forum and Blog Comments
- Everything looks scrumptious as usual
Danni3ll3on Blog postEarl Grey 30% Sprouted Kamut SD - I misunderstood...David Ron Forum topicStoring Starter Discard?
- It is very pretty...It alsoDavid Ron Forum topicSome people consider their cars their baby, I consider my mixer my treasure.
- Do I have to feed my discard sour dough starterelemsongon Forum topicStoring Starter Discard?
- Brad flour
pmccoolon Blog postSan Francisco-style Sourdough Bread 3-22-2019 - Too bad that you never hadDavid Ron Forum topicSD Yeast-What happens @93F
- I prefer...
msneuropilon Forum topicRye starter vs adding rye flour - For pasta, you can use durumDavid Ron Forum topicGrains in Australia - help!!!
- It's addicting...and confusing...and enlightening...
msneuropilon Forum topicHello Everyone!!
- alsogavincon Forum topicDesired Dough Temperature
- High-protein flour @ Ian
dmsnyderon Blog postSan Francisco-style Sourdough Bread 3-22-2019 - Desired Dough Temperaturegavincon Forum topicDesired Dough Temperature
- Mini, thanks, I will waitbarryvabeachon Forum topicJelly Beans
- Earth oven or cob oven
pmccoolon Forum topica few thousand pounds of clay...
- Thanks to you both. I'll
bobandlucyon Forum topicDesired Dough Temperature - different experiencesmikedilgeron Forum topicSD Yeast-What happens @93F
- All about the proteaseEsopus Spitzenburgon Forum topicexperimental starter made dough like clay
- That last paragraph is keycolinmon Forum topicDesired Dough Temperature
- That’s the plan!Delldgmon Forum topicGrains in Australia - help!!!
- ... unless one organism inDavid Ron Forum topicSD Yeast-What happens @93F
- You need only one thing, butDavid Ron Forum topica few thousand pounds of clay...
- If you measure with cups, youDavid Ron Forum topicSourdough starter by Nancy Silverton-maintenance
- When you buy a mix, you'reDavid Ron Forum topicDiffering Weights
- Lag/no lag
Doc.Doughon Forum topicSD Yeast-What happens @93F - David - I completely agree
Doc.Doughon Forum topicSD Yeast-What happens @93F
- The curves are notional
Doc.Doughon Forum topicSD Yeast-What happens @93F
- Doc, the Starter Stability
DanAyoon Forum topicSD Yeast-What happens @93F - Sandmikedilgeron Forum topica few thousand pounds of clay...
- Curves are notional
Doc.Doughon Forum topicSD Yeast-What happens @93F
- I would just add ...
dmsnyderon Forum topicSD Yeast-What happens @93F
- Thoughts on starter stability
Doc.Doughon Forum topicSD Yeast-What happens @93F
- lab/yeast curvesmikedilgeron Forum topicSD Yeast-What happens @93F
- Great stuffmikedilgeron Forum topicSD Yeast-What happens @93F
- I hear what you are saying
DanAyoon Forum topicSD Yeast-What happens @93F
- even this distinction isn't fine enoughmikedilgeron Forum topicSD Yeast-What happens @93F
- Baker's math @ Pat
dmsnyderon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet.
- Thanks, Danni!
dmsnyderon Blog postSan Francisco-style Sourdough Bread 3-22-2019
- Thanks, dbm!
dmsnyderon Blog postSan Francisco-style Sourdough Bread 3-22-2019
- Home millingsingingloonon Forum topicIs it Possible to Create the Flour Types at Home?
- Yes, it takes me
Danni3ll3on Forum topicThe Retardation Threads
- Coles notes:
Danni3ll3on Forum topicThe Retardation Threads
- Once you've made a starterAnonymouson Forum topicSourdough starter by Nancy Silverton-maintenance
- Method?
Valduson Forum topicThe Retardation Threads - Isn’t it awesome?
Danni3ll3on Forum topicThe Retardation Threads
- You can now.
Floydmon Forum topicStarterless Sour Bread — Completely Revised - It looks amazing!
Danni3ll3on Blog postSan Francisco-style Sourdough Bread 3-22-2019
- I will test it this way! I
LevaiNationon Forum topicwhat is killing my starter. - We’re gonna have to agree to
LevaiNationon Forum topicwhat is killing my starter.
- That is truly fascinating andberryblondeboyson Forum topic120 Year Old Sourdough Stater
- DDTbikeprofon Forum topicDesired Dough Temperature