Recent Forum and Blog Comments
- Mature starter
dmsnyderon Forum topicSF Country Sourdough - actual temp & time
bearhunteron Forum topicUse of clay cloche - ok thanks, it seemed to risedavey1025on Forum topicSF Country Sourdough
- I think mature culture in this caseAnonymouson Forum topicSF Country Sourdough
- Yes, final interior isprcek21on Forum topicCroissant sheeter lamination problem
- Doggoneit! Even Stan left out
dabrownmanon Forum topicPumpernickel vs. whole-grain rye vs. home-milled rye - Kamut Rye and Spelt are 3 of Lucy's favorite
dabrownmanon Blog postEuropean Peasant Bread: Take 3
- i dont think the butter cracks during proofing
kendalmon Forum topicCroissant sheeter lamination problem - VWG is low in carbs per 1/4TMBon Forum topicVital Wheat Gluten question
- Rubbery textureAnonymouson Forum topicOvernight proofing
- I like your thinking thatBetterBouleson Forum topicTasting SD Starter
- Thank you Doc.Dough for yourBetterBouleson Forum topicTasting SD Starter
- With 1027 ratings with an
DanAyoon Forum topicdough in fridge - Barry, I also use a Sassafras
DanAyoon Forum topicUse of clay cloche
- Yes thats the book might beflourpoweron Forum topicdough in fridge
- Contrarian point of view
pmccoolon Forum topicBread rising unevenly - “Have you tried his procedure
DanAyoon Forum topicUse of clay cloche
- That makes sense. I wouldJeremyCherfason Forum topicMistakenly used Saco Pantry Cultured Buttermilk Blend in my starter...
- What is the complete title of
DanAyoon Forum topicdough in fridge
- Please let us know the recipe
DanAyoon Forum topicFirst Time Sourdough
- Thank you Abe, It is good toiboron Forum topicThe Four Strand Gamma Bread Braid
- I always attributed the
DanAyoon Forum topicOven spring on flavoured vs plain sourdough
- Thank you. By all means,iboron Forum topicThe Four Strand Gamma Bread Braid
- Home Milling RyeJustanoldguyon Forum topicPumpernickel vs. whole-grain rye vs. home-milled rye
- WOW, Jessica!
DanAyoon Forum topicCrummy crumb?
- The image of your crumb
DanAyoon Forum topicOpen Crumb
- Ooh, I hadn't realizedDesigningWomanon Blog postSpinach Feta SD with 30% Sprouted Popcorn
- Go for it Gwen!
albacoreon Forum topicSpiral mixers - I do it almost the same onlyprcek21on Forum topicCroissant sheeter lamination problem
- My initial thickness of the
gary.turneron Forum topicCroissant sheeter lamination problem - It's been a while IborAnonymouson Forum topicThe Four Strand Gamma Bread Braid
- I think you could be a tad more adventurousAnonymouson Forum topicCrummy crumb?
- Hello,I have nice layersprcek21on Forum topicCroissant sheeter lamination problem
- Hi Gary,what is your desiredprcek21on Forum topicCroissant sheeter lamination problem
- Hydration
gary.turneron Forum topicPumpernickel vs. whole-grain rye vs. home-milled rye
- Agreed
gary.turneron Forum topicSpiral mixers
- Another wonderful bake Danni
leslierufon Blog postEuropean Peasant Bread: Take 3 - That could definitely be it..Jessicasquessicaon Forum topicCrummy crumb?
- My understanding was that onsuaveon Forum topicSpiral mixers
- It will probably behavesuaveon Forum topicPumpernickel vs. whole-grain rye vs. home-milled rye
- Read that a couple of nights
Edo Breadon Forum topicCool article that might interest Sourdough bakers. - thankscranboon Forum topicCool article that might interest Sourdough bakers.
- Third question
Yippeeon Forum topicPumpernickel vs. whole-grain rye vs. home-milled rye - shaping?cranboon Forum topicCrummy crumb?
- Yepcranboon Forum topicFirst Time Sourdough
- It is hard white wheatElsie_iuon Blog postSpinach Feta SD with 30% Sprouted Popcorn
- Ankarsrum vs. spiral mixer?
GwenReeveson Forum topicSpiral mixers - How about peanut butter?clazar123on Forum topicVegemite as flavorant
- I think that they soak up
Danni3ll3on Blog postEuropean Peasant Bread: Take 3 - Jim, I can help with some ofbarryvabeachon Forum topicUse of clay cloche