Recent Forum and Blog Comments
- ?
Danni3ll3on Forum topicWhy leave levain at room temp but bulk fermentation in fridge - Type Numbers7oakson Forum topicFlour numbers
- Actually it may not be strong,
Mini Ovenon Forum topicNeed help! - When yeast numbers are strong, yes
Mini Ovenon Forum topicUsing starter/preferment - too soon or too late. Does it matter?
- 5qt Lodge Dutch oven
SlowRainon Forum topicHow much dough for 5 qt. Cast Iron - Doh!
AlisonKayon Forum topicFlour numbers - Thanks Carole
AlisonKayon Forum topicFlour numbers
- How about
kendalmon Forum topicCroissant dough trouble in heat - professional setting - Then...I think the starter is starving
Mini Ovenon Forum topicUsing starter/preferment - too soon or too late. Does it matter?
- Speed difference.David Ron Forum topicWhy leave levain at room temp but bulk fermentation in fridge
- Thanks!lacoeton Forum topicSemolina and Durum flour interchangeable by weight?
- Thanks!lacoeton Forum topicSemolina and Durum flour interchangeable by weight?
- Even better thenRileyon Forum topicCostco No Longer Carrying Central Milling Flour in California
- Some would say in some ways
Edo Breadon Forum topicAre sourdough starters exchangeable with different bread recipes? - Use it as your main white flour (And feel premium about it)
Wild-Yeaston Forum topicCostco No Longer Carrying Central Milling Flour in California - It sounds like the perfect
Anne-Marie Bon Blog postIrish stout, oats and cheddar cheese sourdough - Timing/order of ingredient additionsDavid Ron Forum topicNewbie: adapting recipes to an Ankarsrum
- I could not really detect the
Anne-Marie Bon Blog postBrandy Buns
- I think the slashes look nice
Edo Breadon Forum topic1st Time Share- White Sourdough
- Great advice Danni! 1-2-3 can
Edo Breadon Forum topicStarter,Levain, Maturity and Percentage
- Our Costco is carrying aRileyon Forum topicCostco No Longer Carrying Central Milling Flour in California
- Making a rye starter from scratch is as easy as pie
dabrownmanon Forum topicNo Muss No Fuss Starter - Are you expecting
Danni3ll3on Blog postPlease Help
- You got it right!
Danni3ll3on Forum topicNo Muss No Fuss Starter
- Recipe for Polish Country and Startersbigcrustyon Forum topicNewbie: adapting recipes to an Ankarsrum
- Thanks for making the chart!Patti Yon Forum topicNo Muss No Fuss Starter
- Not loving the baguette cloche
AllanRIon Forum topicUsing a Cloche - When it comes to hard addins,
DanAyoon Forum topicNo-knead/do-nothing bread with add-ins? - I immediately looked up thiscblueribbonon Forum topicMalooga, a fun to say bread
- Here's another oneDesigningWomanon Forum topicFlour numbers
- Thanks, DannyDesigningWomanon Forum topicNo-knead/do-nothing bread with add-ins?
- Thanks a lot. I think I havePatrick1on Forum topicNeed help!
- Wrong vs better sizeRileyon Forum topicWhat size Banneton Brotform?
- Thanks!Patti Yon Forum topicNewbie: adapting recipes to an Ankarsrum
- ThanksPatti Yon Forum topicNewbie: adapting recipes to an Ankarsrum
- Hey Carole, I have done it
DanAyoon Forum topicNo-knead/do-nothing bread with add-ins?
- See how the twoDavid Ron Forum topicFlour numbers
- seems sensible suave
AlisonKayon Forum topicFlour numbers
- Thanks Kat.
AlisonKayon Forum topicFlour numbers
- Thanks
AlisonKayon Forum topicFlour numbers
- Not perfectRileyon Forum topicGood but not perfect
- OK, Mini Oven thanks. IBahramon Forum topicUsing starter/preferment - too soon or too late. Does it matter?
- European Flour numbering system
not.a.crumb.lefton Forum topicFlour numbers - Normally about 72-74.Bahramon Forum topicUsing starter/preferment - too soon or too late. Does it matter?
- Hi Zoe,DesigningWomanon Forum topicTroubleshooting Zingermans Raisin and Pecan Sourdough Bread
- And what are the temps?
Mini Ovenon Forum topicUsing starter/preferment - too soon or too late. Does it matter?
- I shouldn't worry about itchockswahayon Forum topicFlour numbers
- Could be anything - like thesuaveon Forum topicFlour numbers
- Hester, Leslie, Kat…DesigningWomanon Blog postWorking on method
- Riley, I'm with Davidwvdthreeon Forum topicGood but not perfect