Recent Forum and Blog Comments
- And dusting the dough
Mini Ovenon Forum topicTartine sourdough with spelt flour - It seems to me that
Mini Ovenon Forum topicProposed Experiment - % of BF Rise
- My fault it’s not 100% rye -
mutantspaceon Forum topicOver hydration 100% rye sourdough - Rye/spelt
Mini Ovenon Forum topicOver hydration 100% rye sourdough
- Qualitative observations
Doc.Doughon Forum topicProposed Experiment - % of BF Rise - sticks anywaymepnosison Forum topicTartine sourdough with spelt flour
- I have been using cold bulk
pulon Blog post50/50 Cold Bulk Fermentation - sorry left off email:pickhillon Blog postBreville BB200 breadmaker manual update
- BB200pickhillon Blog postBreville BB200 breadmaker manual update
- Will do, but the base recipeScott A. Bagleyon Forum topicPullman Loaf Pans
- That’s a lovely crumb
pmccoolon Forum topic100% whole-wheat sourdough - more useful thoughts, barry,mmrron Forum topicmagic mill has developed slow grain intake.
- Always interested in a good fruitcake
pmccoolon Forum topicPullman Loaf Pans
- Unfortunately, it wasn't over-proofedElsie_iuon Blog post30% Sprouted Buckwheat + White Wheat SD
- Help from the squirrels not needed!Elsie_iuon Blog post30% Sprouted Buckwheat + White Wheat SD
- Toasted buckwheat flourElsie_iuon Blog post30% Sprouted Buckwheat + White Wheat SD
- mm, the small jet enginebarryvabeachon Forum topicmagic mill has developed slow grain intake.
- No rush on the experiment,
DanAyoon Forum topicProposed Experiment - % of BF Rise - beautiful doughDesigningWomanon Blog post50/50 Cold Bulk Fermentation
- Dan, I know I said I wasbarryvabeachon Forum topicProposed Experiment - % of BF Rise
- you're baking up a storm!DesigningWomanon Forum topic100% whole-wheat sourdough
- Flavor issues @ Elsie_ju
dmsnyderon Blog postSourdough bread with 20% Home-Milled Einkorn Flour - Super nice, Abe!
DanAyoon Forum topic100% whole-wheat sourdough
- You always fail to disappoint!Elsie_iuon Blog post50/50 Cold Bulk Fermentation
- Liquid starterElsie_iuon Blog postSourdough bread with 20% Home-Milled Einkorn Flour
- Great bake..bread1965on Blog post50/50 Cold Bulk Fermentation
- Fabulous!
Danni3ll3on Blog post50/50 Cold Bulk Fermentation - Just came across this..bread1965on Blog post50% Wholewheat Community Bake - Joze's version
- Quite nice..bread1965on Forum topic100% whole-wheat sourdough
- I agree w Carolehreikon Forum topicPullman Loaf Pans
- Definitely go for the lid!DesigningWomanon Forum topicPullman Loaf Pans
- Thank you MiniAnonymouson Forum topic100% whole-wheat sourdough
- Thank you HesterAnonymouson Forum topic100% whole-wheat sourdough
- You're on a roll for sure
Mini Ovenon Forum topic100% whole-wheat sourdough
- I've run into Jack's videos
Mini Ovenon Forum topicProblems with distribution of bits
- what a beautiful loafhreikon Forum topic100% whole-wheat sourdough
- 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