Recent Forum and Blog Comments
- 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 - 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