Recent Forum and Blog Comments
- Week old doughLJayon Forum topicCan I use OLD PIZZA dough from Fridge as STARTER??
- Dear Moka, Bonjour, avez-vousseuzy58on Forum topicArtofex PH-0 bench mixer
- Thanks for the fantastic linkvirguleon Forum topicLesson: Squeeze more sour from your sourdough
- Try lowering the hydration
Mini Ovenon Forum topicStill not understanding mixing by hand. - Usually improving the yeast
Mini Ovenon Forum topicSuggestions to improve (my first post)
- Very sorry that I never replied to your postvirguleon Forum topicBread temperature - rubbery texture
- Hi Paul - Great picture! Good
Edo Breadon Forum topicHi from Dublin Ireland - It looks like it would work.
Edo Breadon Forum topicI'm new to the forum and I'm hoping for some feedback.
- Thanks for the recipeElsie_iuon Blog postSunday Dinner Rolls, 1/3 Poolish and 2/3rds NMNF Potato Sourdough
- Sure i can give quantities,
yozzauseon Forum topicHow to get soft, thin crust? - We both follow
dabrownmanon Forum topicDrying temperature - You read my mind
Yippeeon Forum topicDrying temperature - There are a number of postsDesigningWomanon Forum topicToday's Disaster
- Have you thought about
Mini Ovenon Forum topicI'm new to the forum and I'm hoping for some feedback.
- Loaves don't have to taste sour
Mini Ovenon Forum topicSourdough Starter smell isn't right
- It seems every bread that has ever gone into
dabrownmanon Blog postMaking Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
- Beautiful Bake!
Isand66on Blog postSpiced Cranberry Golden Raisin Sourdough - I'm in the same boat!
Isand66on Blog postMaking Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
- Yum!
Isand66on Blog postSunday Dinner Rolls, 1/3 Poolish and 2/3rds NMNF Potato Sourdough
- Just so you'll know YippeeJustanoldguyon Forum topicDrying temperature
- Long Cold Autolyselouiscohenon Forum topicToday's Disaster
- Have you triedDesigningWomanon Forum topicToday's Disaster
- Timingivanabreadon Blog postPanettone di Giorilli
- I like watching it
dabrownmanon Blog postSunday Dinner Rolls, 1/3 Poolish and 2/3rds NMNF Potato Sourdough
- Mine also takes 3 hours to dry at 105 F in my
dabrownmanon Forum topicDrying temperature
- temperature and time
Truth Serumon Forum topicHow to get soft, thin crust? - Welcome from Perth Western
yozzauseon Forum topicHi from Dublin Ireland
- Hi BN I see you are from NZ,
yozzauseon Forum topicHow to get soft, thin crust?
- Thanks, OG!
Yippeeon Forum topicDrying temperature
- Good Pointslouiscohenon Forum topicToday's Disaster
- How I learned about Hennessy...
Yippeeon Blog postSunday Dinner Rolls, 1/3 Poolish and 2/3rds NMNF Potato Sourdough
- Hand mill
SlowRainon Forum topicBest manual hand crank mill. - Thanks
SlowRainon Forum topicHello from Taiwan
- I started low - only 10% ofJustanoldguyon Forum topicSprouting's impact on gluten
- Don't know if this will helpJustanoldguyon Forum topicDrying temperature
- Debra, thanks for your replybarryvabeachon Forum topicLesson: Squeeze more sour from your sourdough
- A. This guy mills his ownsuaveon Forum topicToday's Disaster
- Thanks, Debra and Lance
Yippeeon Forum topicpH Buffer Solution Powder
- Thanks, Lance
Yippeeon Forum topicDrying temperature
- Why I Thought it Might Worklouiscohenon Forum topicToday's Disaster
- Forget the Leftovers
WatertownNewbieon Blog postMaking Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch - Ah, the Irish Soda Bread
WatertownNewbieon Forum topicHi from Dublin Ireland
- Look, it's a 100% hydrationsuaveon Forum topicToday's Disaster
- Thankslouiscohenon Forum topicToday's Disaster
- Fermentation Time
WatertownNewbieon Forum topicBread swells underneath in the oven
- Sounds Like Overfermented Dough
WatertownNewbieon Forum topicToday's Disaster
- Sourdough Stages
Debra Winkon Forum topicLesson: Squeeze more sour from your sourdough - WOW!Sarah8233on Forum topicHelp me with my math, please!
- I put the gravy recipe n the roll thread.
dabrownmanon Blog post123 Poolish Lafama AP Cocktail Loaf for Turkey Breast Dressing Tomorrow
- If you want to keep doing
yozzauseon Forum topicLoaf Not Forming Up