Recent Forum and Blog Comments
- If one of the steps is notDavid Ron Forum topicSome advice please?
- Natural Stone is betterjjcobbie3on Forum topicFlour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
- Starter is 100%...
BethJon Forum topicPoint me to a Sourdough Rye? - A lot!
Valduson Forum topicPoint me to a Sourdough Rye? - Recently made this KAF version ...
BethJon Forum topicPoint me to a Sourdough Rye?
- Sorry, you don't have the monopolyDesigningWomanon Forum topicSome advice please?
- You might want to tryDesigningWomanon Forum topicPoint me to a Sourdough Rye?
- I generally feed my starterRob1on Blog postThe Pineapple Juice Solution, Part 2
- Had another go tonight. Thisknigt76on Forum topicSome advice please?
- It taste good. It’s not lightJgaz3124on Forum topicNew at baking no knead bread
- That is what should have been done!
Danni3ll3on Forum topicEmbarrassing photos - .
Heikjoon Forum topicAll rye starter - Rinse them off with plainJeremyCherfason Forum topicRemoving the dough from hands? Ideas?
- Why?JeremyCherfason Forum topicWhere to practice knead the dough?
- Try rubbing a thin layer of
Portuson Forum topicRemoving the dough from hands? Ideas? - wet hands
jo_enon Forum topicRemoving the dough from hands? Ideas? - flour for starter
jo_enon Forum topicOven spring in Fresh milled Whole Grain sourdough...
- Yep I'll resist touching thechocobo_ffon Forum topicBread measures 95°C in centre but seems underbaked?
- Any other way without glovesTheUninvitedon Forum topicRemoving the dough from hands? Ideas?
- So I've been on the 1/4/4Smashinesson Forum topicAll rye starter
- The only problem I see
Mini Ovenon Forum topicSome advice please? - Arm sleeves
Mini Ovenon Forum topicHairy bakers
- The fructose component can
Hermiton Forum topicA second dimension of flavor - How about reducing oven
Mini Ovenon Forum topicEmbarrassing photos
- Looks good! How does itColin2on Forum topicNew at baking no knead bread
- Not any kind of yeast will doDavid Ron Forum topicOven spring in Fresh milled Whole Grain sourdough...
- schedulepetiteon Forum topicOven spring in Fresh milled Whole Grain sourdough...
- gloves
MontBaybakeron Forum topicRemoving the dough from hands? Ideas? - Thanks for the specs
Our Crumbon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread" - You MUST try the pulla!
Skibumon Blog postNY Deli Rye, (once again) baked Forkish style - HumidityCelesteUon Forum topicJamaican sourdough
- Ah, I understand. Sorry forDavid Ron Forum topicSome advice please?
- Thanks David R.I'm not usingknigt76on Forum topicSome advice please?
- I have my reading to do.
sjm1027on Forum topicHow long is too long for the Autolyse stage? - Thanks, Tom!
dmsnyderon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread" - good eyemikedilgeron Blog postLarraburu SFSD Revisited
- Thanks, Carolann!
dmsnyderon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread"
- Don't add this for betterDavid Ron Forum topicSome advice please?
- It's not just that!
dmsnyderon Blog postLarraburu SFSD Revisited
- Either lactic acid bacteria,David Ron Forum topicLAB?!
- Thanks for the info.I'm sureknigt76on Forum topicSome advice please?
- Based on your comment, I'll
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter - HiHoward Wongon Forum topicLAB?!
- The reason so many attempts at Larraburu overproofmikedilgeron Blog postLarraburu SFSD Revisited
- Oh - if my suggestionDavid Ron Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- Great bread, butmikedilgeron Blog postLarraburu SFSD Revisited
- The fact that you're alreadyDavid Ron Forum topicBaking Sourdough bread
- Demo Video
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- Not sure
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- While I am personally a fanbarryvabeachon Forum topicBaking Sourdough bread