Recent Forum and Blog Comments
- A Hamelman levainAnonymouson Forum topicFewer starter feedings
- By Gods of baking andHelen Davison Blog postHaving the daughter
- Abe, my starter is dry and
DanAyoon Forum topicFewer starter feedings - David, a temp observation
DanAyoon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough
- Twice a day is idealAnonymouson Forum topicFewer starter feedings
- Riley, if it is possible to
DanAyoon Forum topicFewer starter feedings
- I may just startDesigningWomanon Forum topicOver-proofing vs. oven spring
- Teeny crumb shotDesigningWomanon Blog postSourdough Danish Rye/Rugbrød på surdej
- Lay back approach to maintaining a starter ...
jbovenbreadon Forum topicFewer starter feedings - Once every 24 hours?Anonymouson Forum topicFewer starter feedings
- Your starterAnonymouson Forum topicMy first white sourdough loaf.
- Very rough recipe, my dear.
Mini Ovenon Forum topicNew favorite breed of ducks - Wow! the ultimate flat-top!DesigningWomanon Blog postLatest Sprouted Sourdough, 6 Grain Pullman Cube Bread with Sunflower Seeds on Top
- Yes it makes sense
Mini Ovenon Forum topicStarter Refrigeration
- ?
Mini Ovenon Forum topicSome advice please?
- I agree
trailrunneron Forum topicConvection Steam Oven - Miele, Bosch, Thermador etc - I've never made this bread without the coloring
dmsnyderon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker" - Acid balance
dmsnyderon Blog postLarraburu Brothers Method
- Pâte fermentée
Our Crumbon Forum topicreserve a piece of dough as a starter - Next timeRileyon Forum topicOver-proofing vs. oven spring
- Get Hamelman'shreikon Forum topicUndecided about book to get
- Leaning towards Miele
Bengoshion Forum topicConvection Steam Oven - Miele, Bosch, Thermador etc - Home goods
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread - Thank you!
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread
- it is not 800WgregWFOon Forum topicHelp me decide--Bosch U+ or Ankarsrum Original
- a few video sourcesmikedilgeron Forum topicreserve a piece of dough as a starter
- Really Cool Idea!SourdoughRuleson Blog postLarraburu Brothers Method
- Jena in Germany was (still isDavid Ron Forum topicWhat am I doing wrong?
- Zola Blue was wrapping up her attendance
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - Thanks for the feedback!JeremyHon Forum topicMy first white sourdough loaf.
- Very nice crumbAnonymouson Forum topicWhat am I doing wrong?
- Stretch 2" while f;iping over onto parchment
dabrownmanon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - no coloringBklyn Joannon Blog postPumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
- 125% levain refresh.
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration
- Here it is... couldn't stopmonza96on Forum topicWhat am I doing wrong?
- Making the Levain
WatertownNewbieon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - The "problem" is this is notmonza96on Forum topicWhat am I doing wrong?
- Dan - the exact item is oneDavid Ron Forum topicWhat am I doing wrong?
- It's a very old Pyrex glass,Imonza96on Forum topicWhat am I doing wrong?
- A small further thought (IDavid Ron Forum topicreserve a piece of dough as a starter
- Monza, where did you get the
DanAyoon Forum topicWhat am I doing wrong?
- My pleasureAnonymouson Forum topicWhat am I doing wrong?
- This ciabatta is one of the very few doughs
alfansoon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough
- 11 PM here but I can staymonza96on Forum topicWhat am I doing wrong?
- Gorgeous!!!!!Anonymouson Forum topicWhat am I doing wrong?
- As opposed to soup (no soup for you!),
alfansoon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough
- A starter is "sort of" a piece of doughAnonymouson Forum topicreserve a piece of dough as a starter
- Here it is.How beautiful ismonza96on Forum topicWhat am I doing wrong?
- Looking good!Anonymouson Forum topicWhat am I doing wrong?
- Greek bread @ Eliana
dmsnyderon Blog postGreek Bread - Improved