Recent Forum and Blog Comments
- Exactly What I was Looking Forlouiscohenon Forum topicPâte Fermentée vs Biga vs Poolish
- In my opinion it has more tosuaveon Forum topicPâte Fermentée vs Biga vs Poolish
- who knew?hreikon Forum topicMarble Challah
- In practice, with strongsuaveon Forum topicPâte Fermentée vs Biga vs Poolish
- crumbdavey1025on Forum topicSourdough bakes
- I think it'll be too strongAnonymouson Forum topicMarble Challah
- Not sure how they
DanAyoon Forum topicHelp me understand this bread! - You want black-black? Squidsuaveon Forum topicMarble Challah
- Large holes are a personal
DanAyoon Forum topicSourdough bakes
- I have tossed this link on
Edo Breadon Forum topicPâte Fermentée vs Biga vs Poolish - crumbdavey1025on Forum topicSourdough bakes
- That is such a nice loaf!!!!
not.a.crumb.lefton Blog postBran levain & 50% whole grain sourdough - Lovely looking loaf....
not.a.crumb.lefton Blog postSprouted 12% Whole Grain Seeded Sourdough
- Can you point me to which recipe
Danni3ll3on Forum topicMy sourdough has lost its mojo - Probably normalclazar123on Forum topicSprouted Buckwheat starter
- Texture and flavour
mwilsonon Forum topicBread aroma especially sourdough sweet breads - Haha I agree with youchockswahayon Forum topicA useful Q&A video for sourdough
- Hard on the outside, top,Crafteron Forum topicHi everybody. Need some help with my Chelsea Buns
- a clarification...
AlisonKayon Forum topicQuestion on Rye Starter - I didn't use a specific
Amateurbaker3on Forum topicSprouted Buckwheat starter - No, I haven't been officially
Amateurbaker3on Forum topicHello everyone!
- Lovely videos
Mini Ovenon Forum topicA useful Q&A video for sourdough - Bowl Speed
albacoreon Forum topicspiral mixer speed - This was your recipe, Danni!
Felilaon Forum topicMy sourdough has lost its mojo - And another one :)chockswahayon Forum topicA useful Q&A video for sourdough
- Same thing herelouiscohenon Forum topicIssue with oven spring?
- So how do you knowlouiscohenon Forum topicIssue with oven spring?
- I certainly haven't seen all
gary.turneron Forum topicProfessional bakeries not covering during retard - Thanks for your reply Dan?Ikarlstephenson Forum topicspiral mixer speed
- Hi Lance,Thanks so much forkarlstephenson Forum topicspiral mixer speed
- Hi Lance,Thanks so much forkarlstephenson Forum topicspiral mixer speed
- Thanks for the response..I
Miobrienon Forum topicover stretched in first bulk proof period? - Is one of the health conditions...David Ron Forum topicHello everyone!
- You need to explain
Danni3ll3on Forum topicMy sourdough has lost its mojo
- That looks amazing
Danni3ll3on Blog postSprouted 12% Whole Grain Seeded Sourdough
- Buckwheat is...David Ron Forum topicSprouted Buckwheat starter
- Signature loaf
pulon Blog postSprouted 12% Whole Grain Seeded Sourdough - mbitty, if you are askingbarryvabeachon Forum topickitchenaid grain mill
- The next time you feed it,barryvabeachon Forum topicConverting from wet to firm sourdough starter
- Patti, if you are talkingbarryvabeachon Forum topicOven temps that vary
- Were they...David Ron Forum topicHi everybody. Need some help with my Chelsea Buns
- Thanks Filomatic, I have
pulon Blog postBran levain & 50% whole grain sourdough
- That is great invention Lucy.
pulon Blog postBran levain & 50% whole grain sourdough
- It works fine. I just blend
pulon Blog postBran levain & 50% whole grain sourdough
- Thanks Danni, looking forward
pulon Blog postBran levain & 50% whole grain sourdough
- C-100Jansanman52on Forum topicHobart C-100 Mixer - service manual? any rebuild experiences?
- agreed
mahaikuon Forum topicHydration - baker's percentages - Ah, I'll upload itkatekarryon Forum topicHelp me understand this bread!
- It sounds like your dough may
DanAyoon Forum topicover stretched in first bulk proof period?
- Welcome Lee. When I read of
DanAyoon Forum topicHi all, im newbie