Recent Forum and Blog Comments
- There you go
dabrownmanon Forum topicProposed Experiment - % of BF Rise - Well going to see what
mutantspaceon Forum topicOver hydration 100% rye sourdough - No stick to the banneton video
Mini Ovenon Forum topicTartine sourdough with spelt flour - I found this...
not.a.crumb.lefton Blog postSourdough bread with 20% Home-Milled Einkorn Flour - Yes - all the time
dabrownmanon Forum topicOver hydration 100% rye sourdough
- In this aspectAnonymouson Forum topicOver hydration 100% rye sourdough
- I tend not retard 100% rye
mutantspaceon Forum topicOver hydration 100% rye sourdough
- look and feel...
Mini Ovenon Forum topicProposed Experiment - % of BF Rise
- Thank you
not.a.crumb.lefton Blog post50/50 Cold Bulk Fermentation
- Indeed!
albacoreon Blog postSourdough Yeast, growth rates at various temperatures - Have you ever had
Mini Ovenon Forum topicOver hydration 100% rye sourdough
- That is one stunninghreikon Blog post50/50 Cold Bulk Fermentation
- It's been a while!
albacoreon Blog postSifting out the bran to use in the levain
- Yesmikedilgeron Blog postSourdough Yeast, growth rates at various temperatures
- About them being from theDavid Ron Blog postHelp understanding scoring
- Maybemepnosison Forum topicTartine sourdough with spelt flour
- Thank you and I shall remember..
not.a.crumb.lefton Blog postSourdough bread with 20% Home-Milled Einkorn Flour
- Stiff vs. Liquid starters @ Kat
dmsnyderon Blog postSourdough bread with 20% Home-Milled Einkorn Flour - Water in the final dough?Artguddenloavon Blog postLavender&Honey Levain with Salt Crusted Crust.
- This is what most electric
gbbron Forum topicHeat and milling - I would also be quite curious
gbbron Forum topicHeat and Milling
- but if they were made from the same doughdavey1025on Blog postHelp understanding scoring
- So Hamelman adds themhreikon Forum topicProblems with distribution of bits
- oh oh. thanks anyway barry,mmrron Forum topicmagic mill has developed slow grain intake.
- Perfect, thanks! That was theBonzoon Forum topicStarting a Micro Bakery?
- Re. contact
drogonon Forum topicStarting a Micro Bakery? - Einkorn is in my
not.a.crumb.lefton Blog postSourdough bread with 20% Home-Milled Einkorn Flour
- ContactBonzoon Forum topicStarting a Micro Bakery?
- Bugs compete
Our Crumbon Blog postSourdough Yeast, growth rates at various temperatures - Malcom, I haven't owned abarryvabeachon Forum topicmagic mill has developed slow grain intake.
- Spring seems to be on time!
Mini Ovenon Blog postIt's Bärlauch zeit
- To be honest...
not.a.crumb.lefton Forum topicProposed Experiment - % of BF Rise
- So are you "in", Kat? 30/50
albacoreon Forum topicProposed Experiment - % of BF Rise
- No bulk fermentation and folds...and
not.a.crumb.lefton Forum topicProposed Experiment - % of BF Rise
- What do you think?Anonymouson Forum topicWhey to go
- Thank you DavidAnonymouson Blog postDetmolder Method Rye by Hamelman
- Thank you CaroleAnonymouson Blog postDetmolder Method Rye by Hamelman
- My 2¢ American
gary.turneron Forum topicBagels with Smooth Skin - Alan, you make me laugh...
not.a.crumb.lefton Forum topicLayers in dough and dough structure
- Fill the loaf tin to around ...aromaon Forum topicDense at the bottom
- Too much lyekkeydelon Forum topicLye Bagels
- Lids in the oven..bread1965on Forum topicTartine sourdough with spelt flour
- I remember the problems well!bread1965on Forum topicProblems with FWSY poolish bread
- Many factors..bread1965on Blog postHelp understanding scoring
- Found a crumb shotmepnosison Forum topicTartine sourdough with spelt flour
- Bran Levain
GwenReeveson Blog postSifting out the bran to use in the levain - I know this discussion isericjson Blog postWhole Wheat Mash Bread
- Think gently domed, not flat
pmccoolon Forum topicDense at the bottom - thanks, dave.possibly worn ormmrron Forum topicmagic mill has developed slow grain intake.
- Crumb
Filomaticon Blog postPolish Milk Rye