Recent Forum and Blog Comments
- I think it's grand
dabrownmanon Blog postDetmolder Method Rye by Hamelman - Very nice tale from your
pulon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - Very nice!
Danni3ll3on Blog postSourdough bread with 20% Home-Milled Einkorn Flour - Looks perfect
Isand66on Blog postPolish Milk Rye - Too bad it's not perfect!
Isand66on Blog post30% Sprouted Buckwheat + White Wheat SD
- One variable that's tricky toDavid Ron Blog postHelp understanding scoring
- I don't know the details onDavid Ron Forum topicIs Canadian Flour Better Than American?
- Not only is it obviouslyDavid Ron Blog postDetmolder Method Rye by Hamelman
- To each his/her own
alfansoon Forum topicLayers in dough and dough structure - Yoghurt it is?
mutantspaceon Forum topicwhy use buttermilk in rye sourdough - Is it possible that someDavid Ron Forum topicmagic mill has developed slow grain intake.
- There is more than one kindDavid Ron Forum topicFirst time going off recipe
- Lovely loaf!DesigningWomanon Blog postDetmolder Method Rye by Hamelman
- The ultimate answer:Test it.David Ron Forum topicwhy use buttermilk in rye sourdough
- Why not?
Mini Ovenon Forum topicwhy use buttermilk in rye sourdough - Fullpnroofbaking..
not.a.crumb.lefton Forum topicLayers in dough and dough structure - I think you are onto something
Doc.Doughon Forum topicProposed Experiment - % of BF Rise - Laminating methodjmooreon Forum topicLayers in dough and dough structure
- Thank you DavidAnonymouson Blog postDetmolder Method Rye by Hamelman
- So do you think the addition
mutantspaceon Forum topicwhy use buttermilk in rye sourdough
- no crumb shotmepnosison Forum topicTartine sourdough with spelt flour
- Yes, buttermilk after churning
Mini Ovenon Forum topicwhy use buttermilk in rye sourdough
- hi dan,thanks for the thoughtmmrron Forum topicmagic mill has developed slow grain intake.
- I mix
Mini Ovenon Forum topicTartine sourdough with spelt flour
- After reading more I think it
mutantspaceon Forum topicwhy use buttermilk in rye sourdough
- Hi Malcolm. I don’t own a
DanAyoon Forum topicmagic mill has developed slow grain intake. - Very nice, Abe.
dmsnyderon Blog postDetmolder Method Rye by Hamelman - 4.4 to 4.8 on pH scale
Mini Ovenon Forum topicwhy use buttermilk in rye sourdough
- Thank you DabsAnonymouson Blog postDetmolder Method Rye by Hamelman
- Thanks for this, great info.Joshton Forum topicDense at the bottom
- Too much fermentation after shaping
pmccoolon Forum topicDense at the bottom - As you can see from the date on my post
vardaon Blog postFun with milling and sifting - There is the original Detmoder 3 stage
dabrownmanon Blog postDetmolder Method Rye by Hamelman
- As good as it gets
Filomaticon Forum topicTartine sourdough with spelt flour - Whole Grains
Filomaticon Forum topicsourdough and fresh milled grain- help!
- v2 available?JZon Forum topicA better Lame?
- Sellput you beat me to it!
cfraenkelon Forum topicIs Canadian Flour Better Than American? - Just out of curiousity, whyMatthew216on Forum topicCream Egg Brownies really rich
- hmmm yep this grain is bcjust meon Forum topicsourdough and fresh milled grain- help!
- I never thought
Danni3ll3on Blog post30% Sprouted Buckwheat + White Wheat SD
- Novice baker seeks advice on buying grainsg0g0on Forum topicWhere do you buy your grains or flours ONLINE?
- Wow!Anonymouson Blog postTartine dedication..
- Abe just posted
Mini Ovenon Forum topicSourdough Pumpernickel questions
- Confirmed time & time again
DanAyoon Blog postAttempt to replicate Larraburu Bros. San Francisco Sourdough
- Got similar results, not sour
BurntMyFingerson Blog postAttempt to replicate Larraburu Bros. San Francisco Sourdough - You are SO right!
trailrunneron Forum topicWild yeast on fruits and vegetables - You are mistaken
trailrunneron Forum topicWild yeast on fruits and vegetables
- With previous loaves I haveJoshton Forum topicDense at the bottom
- Which "Soft" wheat?
Our Crumbon Forum topicsourdough and fresh milled grain- help! - Gorgeous loaf! LooksSourdoughRuleson Blog postTartine dedication..