Recent Forum and Blog Comments
- Yep! That works just fine!
Danni3ll3on Forum topicStarter Help - Thanks. By stages I thoughtlouiscohenon Blog post100% whole wheat ~100% hydration
- Your story is why I made myself
Danni3ll3on Blog postMultigrain 36 hr cold ferment
- Thank you!
trailrunneron Blog postMultigrain 36 hr cold ferment - Thanks, Pal!
dmsnyderon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019) - Thanks, dbm!
dmsnyderon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Thanks, Ian!
dmsnyderon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Congratulations!
Isand66on Blog postSourdough Pains au Chocolat — Happy New Year 2019!!! - Wow!
Isand66on Blog postEnsaymada — Filipino Brioche
- Great looking Pizza!
Isand66on Blog postNew Year’s Eve Pizza Tradition
- Great bake!
Isand66on Blog postMultigrain 36 hr cold ferment
- Great bake!
Isand66on Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Nice blogElsie_iuon Blog postAnd the #1 Mexican Food Blog is
- Magnificent!
Isand66on Blog postSprouted White Wheat Buckwheat Barley SD
- Ah... Smoked whitefish on bagelElsie_iuon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Thanks re Float TestKogakuon Forum topicStarter won’t float
- Much appreciated
hanseataon Blog postAnd the #1 Mexican Food Blog is - Mine
Filomaticon Forum topicMedium Rye? - I can only tell you how I doCliffon Forum topicHaving Problems Scoring (bread, not drugs, that is!)
- It's just how the author didCliffon Forum topicusing plastic wrap
- Thanks SuaveAnonymouson Forum topicMedium Rye?
- How much Starter should be used for Bread
SabineGrandmaon Forum topicHow much Starter should be used for Bread - Wow!
Filomaticon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- I've been using a steel for years now.leemid51on Forum topicAnyone tried switching from stone to steel for sourdough BREAD?
- As you can seeleemid51on Forum topicFrench Culinary Institute book
- This bread is generally madesuaveon Forum topicMedium Rye?
- thank you !
trailrunneron Blog postMultigrain 36 hr cold ferment
- Like Danni, I too had problems with overproofing
dabrownmanon Blog postMultigrain 36 hr cold ferment - Thanks Dabs. One more question...Anonymouson Forum topicMedium Rye?
- I have the opposite problem. The Nutrimill is too
dabrownmanon Forum topicCoarse rye meal
- Medium Rye has to do with the grind and not the
dabrownmanon Forum topicMedium Rye?
- These look absolutely beautimous and grand!
dabrownmanon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Louis, is it possible to get
DanAyoon Forum topicPreferments and Dough Strength - Ericy77–Where’s Your Update?LJayon Forum topicStarting Belgium Waffles at my Dessert shop. Need Serious Help
- I mix until it feels righthreikon Blog post100% whole wheat ~100% hydration
- Excellent infoclazar123on Forum topicPreferments and Dough Strength
- WelcomeAnonymouson Forum topicHello from Greece!
- Lower the preheat temp
Mini Ovenon Forum topicAnyone tried switching from stone to steel for sourdough BREAD? - Thanks for the welcomeAndValon Forum topicHello from Greece!
- Yum! Bagels!
PalwithnoovenPon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019) - @ SabineGrand, whole flour
Mini Ovenon Forum topicHow much Starter should be used for Bread
- i concur - my sister and
mutantspaceon Forum topicHello from Greece! - Thanks both
mikewasinnycon Forum topicAnyone tried switching from stone to steel for sourdough BREAD? - Variationslouiscohenon Forum topicPreferments and Dough Strength
- 1-2-3 Method
SabineGrandmaon Forum topicHow much Starter should be used for Bread
- Got try this herb combination
pulon Blog postLavender, Sage, and Cranberry Boule - More info on technique neededclazar123on Forum topicPreferments and Dough Strength
- Great resultlouiscohenon Blog post100% whole wheat ~100% hydration
- Whole wheat takes a lot more waterhreikon Forum topicPreferments and Dough Strength
- thank you !
trailrunneron Blog postMultigrain 36 hr cold ferment