Recent Forum and Blog Comments
- Still amazed this works
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - id love 4 stone decks to bake
mutantspaceon Forum topicHello from Upstate NY - thanks for all that info.
mutantspaceon Forum topicOn turning wort into a mother culture
- It sounds as if "mature"...David Ron Forum topicNOVICE SEEKING HELP
- Isn't it true that...David Ron Forum topicOn turning wort into a mother culture
- I'd suggest...David Ron Forum topicDutch Oven Size??
- Will try this for my next bakeMike Wurlitzeron Blog postJewish Sour Rye: an update
- Hmmmn. OK, if that's what youJeremyCherfason Forum topicDutch Oven Size??
- Dan, yes the loaf will still
pulon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Dough will spread out further in a larger pot7oakson Forum topicDutch Oven Size??
- Beer wort and yeast
davidg618on Forum topicOn turning wort into a mother culture - What on earth does this meanJeremyCherfason Forum topicDutch Oven Size??
- Debra told me that the
DanAyoon Forum topicNOVICE SEEKING HELP - I think we need Mini hereAnonymouson Forum topicNOVICE SEEKING HELP
- YesAnonymouson Forum topicNOVICE SEEKING HELP
- Lovely saveAnonymouson Forum topicSlap & Fold @ 128% hydration
- DARN! This ole dog, and new
DanAyoon Forum topicNOVICE SEEKING HELP
- Abe, considering the stater
DanAyoon Forum topicNOVICE SEEKING HELP
- Alan, believe it or not I wasmarkdabakeron Forum topicDutch Oven Size??
- Thanks for the reply Suave
DanAyoon Forum topicOxidation and Slap & Folds
- Thanks, Truth!DesigningWomanon Blog postFirst shot at the Hamelman 5-grain community bake
- If you don't live in a Pacific Northwest, Portland,
dabrownmanon Forum topicDifficulties with Forkish - Much is made of over-kneadingsuaveon Forum topicOxidation and Slap & Folds
- Yes, Abe. I added an extra 4g
DanAyoon Forum topicSlap & Fold @ 128% hydration
- So who was that
dabrownmanon Blog postLarraburu SFSD Revisited
- awesome
Truth Serumon Blog postFirst shot at the Hamelman 5-grain community bake - OxidationFordon Forum topicOxidation and Slap & Folds
- Lovely Pictures of a great loaf
Truth Serumon Blog postRed Bread for the Chinese New Year!
- 2 nd time I made this
Truth Serumon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- hamelmans book "bread" and the recipes
Truth Serumon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks for the details
Truth Serumon Forum topicSlap & Fold @ 128% hydration
- 4 Quart will be finepintolaranjaon Forum topicDutch Oven Size??
- Did you also addAnonymouson Forum topicSlap & Fold @ 128% hydration
- Over oxidating
DanAyoon Forum topicSlap & Fold @ 128% hydration
- I use Fleischmann’s instant
MichaelLilyon Forum topicCroissant Proof and Baking Issue? - Alan, I really enjoy slap &
DanAyoon Forum topicSlap & Fold @ 128% hydration
- 4 qt or 5?7oakson Forum topicDutch Oven Size??
- Never give in.Alan.Hon Forum topicSlap & Fold @ 128% hydration
- Phil, I often use the bran in
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- I am not a big fan of Forkishbarryvabeachon Forum topicDutch Oven Size??
- Pul, I had a thought while
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- First things firstAnonymouson Forum topicNOVICE SEEKING HELP
- Lugg & Fjeld7oakson Forum topicAdvice on second sourdough book
- Me too!
albacoreon Forum topicRise and Fall of Artisan Bread 'ear' - Thanks!alicebon Forum topicAdvice on second sourdough book
- A couple of things come to mind
Mini Ovenon Forum topicSlap & Fold @ 128% hydration - Sounds like the times are off
Mini Ovenon Forum topicHelp! My Sourdough Misadventures
- Yeastjawson Forum topicCroissant Proof and Baking Issue?
- Freezer Temps for YeastPostal Grunton Forum topicFreezer Temps and Yeast
- CorrectI load a cold pot or
pulon Forum topicCommunity Bake - Hamelman's Five-Grain Levain