Recent Forum and Blog Comments
- Not TMI at all. But the
DanAyoon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough - It’s not too criticalMartin Crossleyon Forum topicStarter Refrigeration
- Hey! Well done!Martin Crossleyon Forum topicMy first success
- Autolyse
dmsnyderon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough - Starters go through several stages...Martin Crossleyon Forum topicWild starter
- Nice!
Isand66on Blog postForbidden Rice Sourdough with Honeyed Barley and Hemp Hearts - Thank you
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread
- StarterFordon Forum topicWild starter
- Here's the inside view:MegWallison Forum topicMy first success
- Thanks! I think next time IMegWallison Forum topicHello from Baltimore
- Data-based analysis
Doc.Doughon Forum topicReviving a Starter - Not seeing gummy
Filomaticon Blog postTinned H5GL with AYW - #4?
Valduson Blog post1-2-3 Third Attempt - decisionsnetfanon Forum topicSourdoughmergency!!!!
- Try it, you will like it
Doc.Doughon Forum topicStarter use and maintenance
- Crumb Us
Filomaticon Forum topicEven height on a pan loaf
- Holy smoke and scissor cuts, Batman!
Mini Ovenon Blog postSpelt Whole Wheat Rice Ricotta Bread - Question about autolyse
DanAyoon Blog postPlanned bake: Attempt to replicate Larraburu Bros. San Francisco Sourdough
- .
Heikjoon Forum topicAlmost 2 Week Old Starter Help - David, since Larraburu used
DanAyoon Blog postLarraburu Brothers Method
- Great David
DanAyoon Blog postLarraburu Brothers Method
- Thank you!Esopus Spitzenburgon Blog postUneven crumb -- proofing or other problem?
- That seems correct
dmsnyderon Blog postLarraburu Brothers Method
- I have exactly the sameRicardoFDuarteon Forum topicPre-shaping and shaping problems. Is it the flour?
- If you are weighingDavid Ron Forum topicSourdough pizza
- My first thought: Maybe youDavid Ron Forum topicIrregular rising, non-uniform color
- Concerning the autolysednetfanon Forum topicSourdoughmergency!!!!
- after a Teglia Romana course.
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - same oats
fcbennetton Blog post3-Way Oat Sourdough - Since you can't turn backDavid Ron Forum topicSourdoughmergency!!!!
- Exactly! The (often flourDavid Ron Forum topicThe Loafyrinth
- I'd say don't worry! It'schockswahayon Forum topicSourdoughmergency!!!!
- The roll I made didAnonymouson Blog postSourdough Danish Rye/Rugbrød på surdej
- Careful guys
Mini Ovenon Forum topicAlmost 2 Week Old Starter Help
- Genocide's not so easy
Our Crumbon Forum topicReviving a Starter - Thanks FranDesigningWomanon Blog post3-Way Oat Sourdough
- Just addclazar123on Forum topicMilled flax seed - another adventure!
- X:13:15
Doc.Doughon Forum topicAlmost 2 Week Old Starter Help
- Lovely, Abe.
AlisonKayon Blog postSourdough Danish Rye/Rugbrød på surdej - One change at a time
Mini Ovenon Forum topicSome advice please?
- Rolled Oats are the same
fcbennetton Blog post3-Way Oat Sourdough
- Thanks Tom! Good news, the 1Clover23on Forum topicReviving a Starter
- Good news! The 1:3:3 starterClover23on Forum topicReviving a Starter
- 2nd rise too longYoon Forum topicSourdough pizza
- Thank you
Isand66on Blog postSpelt Whole Wheat Rice Ricotta Bread
- Baked another loaf tonight.knigt76on Forum topicSome advice please?
- Please help me break this down
DanAyoon Blog postLarraburu Brothers Method
- My goal is too make sure Imonza96on Forum topicWhat am I doing wrong?
- The bread looks pillowy softElsie_iuon Blog postSpelt Whole Wheat Rice Ricotta Bread
- Christina, I think you will
DanAyoon Forum topicStudents baking sourdough - please help a teacher out!