Recent Forum and Blog Comments
- So what is the repeatable experiment?
Doc.Doughon Forum topicDoughooker’s San Francisco-Style Sour Bread - My goodness. That has to be about the best
dabrownmanon Blog postToday's bake 3-15-2019: Mixed grain sourdough by a new/old method - I usually donlt even look to see if the the levain or
dabrownmanon Forum topicNo Muss No Fuss Starter
- Wow that is nice.!
dabrownmanon Forum topicNMNF sourdough calculator
- Yes and once the
dabrownmanon Forum topicNo Muss No Fuss Starter
- Thank you, Debra!
dmsnyderon Blog postToday's bake 3-15-2019: Mixed grain sourdough by a new/old method - The crumb looks very good.
dmsnyderon Forum topicWeird crumb when making high hydration sourdough
- New bakeAnonymouson Forum topicWeird crumb when making high hydration sourdough
- I just wish I could see the
Jeramiahon Forum topicTodays Bake - The dough that worked wellAnonymouson Forum topicWeird crumb when making high hydration sourdough
- That could be! I let itAnonymouson Forum topicWeird crumb when making high hydration sourdough
- Wish i was goinnahreikon Forum topicTodays Bake
- I have 2 questions please..-
sallamon Forum topicNo Muss No Fuss Starter - Effect of high altitude in consistency of starterlacoeton Blog postMaintaining a 100% Hydration White Flour Starter
- "On some bites I think itdoughookeron Blog postSan Francisco-Style Sour Bread
- Agree
GwenReeveson Blog postBest Bread to Teach to a Class of Beginners? - Thanks Debrownman
GwenReeveson Blog postBest Bread to Teach to a Class of Beginners?
- Agree
GwenReeveson Blog postBest Bread to Teach to a Class of Beginners?
- Excellent Advice
GwenReeveson Blog postBest Bread to Teach to a Class of Beginners?
- Adjusting starter.When I want
DanAyoon Forum topicDough takes a long time to rise in bulk - Good for you!
Danni3ll3on Blog postSeeds, Seeds and More Seeds Sourdough (Sesame, Amaranth, Millet, Sunflower, Flax, Buckwheat) - Spectacular indeed
Debra Winkon Blog postToday's bake 3-15-2019: Mixed grain sourdough by a new/old method - Thank you. This was very
Jeramiahon Forum topicLooking for a Mixer
- Thank you for your response.
Jeramiahon Forum topicLooking for a Mixer
- Looks great, Dan!
maurizioon Blog postMy first Oat Porridge Bread - -
Heikjoon Forum topicDough takes a long time to rise in bulk - I have measured with an
calnetoon Forum topicWeird crumb when making high hydration sourdough - Speaking of seedssyroson Blog postSeeds, Seeds and More Seeds Sourdough (Sesame, Amaranth, Millet, Sunflower, Flax, Buckwheat)
- I haven’t cut into one yet
Danni3ll3on Blog postSeeds, Seeds and More Seeds Sourdough (Sesame, Amaranth, Millet, Sunflower, Flax, Buckwheat)
- “I find it very difficult to
DanAyoon Forum topicNewbie with Sourdough
- Lou, it is an unusual formula
DanAyoon Blog postSan Francisco-Style Sour Bread
- Amazing bread!syroson Blog postSeeds, Seeds and More Seeds Sourdough (Sesame, Amaranth, Millet, Sunflower, Flax, Buckwheat)
- I cannot thank you enough
sallamon Forum topicNo Muss No Fuss Starter
- Thanks, Danni!
dmsnyderon Blog postToday's bake 3-15-2019: Mixed grain sourdough by a new/old method
- comment on abovelou1alon Blog postSan Francisco-Style Sour Bread
- Chris, over proofing will
DanAyoon Blog postSan Francisco-Style Sour Bread
- The image of the dough above
DanAyoon Forum topicWeird crumb when making high hydration sourdough
- I cut it open late last night
slick204on Blog postSan Francisco-Style Sour Bread - “Are there any disadvantages
DanAyoon Forum topicDough takes a long time to rise in bulk
- Thanks I’ll try both and see
mutantspaceon Forum topicBaking pastries from frozen? - Oh, I did not know that! I´mAnonymouson Forum topicWeird crumb when making high hydration sourdough
- To back up my first thought (
DanAyoon Forum topicProposed Experiment - % of BF Rise
- 18th century brioche and ale yeast/barn-leavened breadColbaltBlueon Forum topicIs it Possible to Create the Flour Types at Home?
- Thoughts regarding the test
DanAyoon Forum topicProposed Experiment - % of BF Rise
- I think experiments withDavid Ron Forum topicProposed Experiment - % of BF Rise
- You could also experiment toDavid Ron Forum topicBaking pastries from frozen?
- .
Heikjoon Forum topicDough takes a long time to rise in bulk
- Dan’s % of BF Test results
DanAyoon Forum topicProposed Experiment - % of BF Rise
- Really lovely loaves!
Danni3ll3on Blog postSeeded Multigrain Sourdough
- Huge oven spring there!
Danni3ll3on Blog postMike Giraudo's SFSD a la dmsnyder/Ann Rogers