Recent Forum and Blog Comments
- All Trumps is a high-glutensuaveon Forum topicWhat flour do you use for your bread?
- Salt is hygroscopic meaning it absorbs water
dabrownmanon Forum topicAutolyse with SD Starter - Thank you for the advice...
not.a.crumb.lefton Blog postCiabatta at 66% and 76% hydrations - Leslie, we need to see the doctor
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment - It is amazing how much we don’t know
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Thank you!Saraheliizabethhon Forum topicBrioche bread help
- Thank you, I finally
sjm1027on Forum topicAutolyse with SD Starter - I agree; pancakes. Just a bitJeremyCherfason Forum topicRecycling rye starter
- Thank you!
Solanoon Blog post100% organic white flour - Thank you Kat!
Solanoon Blog post100% organic white flour
- What a delicious bread
littlelisaon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Sometimes it is technique rather than ingredientsclazar123on Forum topicBrioche bread help
- You can do anything with a starterAnonymouson Forum topicMy sourdough fermented too fast
- Hi HKB, It occurs to me now
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- I don't have a reference forRedjacketswampon Forum topicQuestion about different flour blends in your starter
- I have a theoryRedjacketswampon Forum topicHobart CE100
- I have written to them the following emailAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- What Hydration DoughHKbreadwinneron Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Performing an autolyse means
littlelisaon Forum topicAutolyse with SD Starter
- A few observations and thoughts
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Dan I was going to agree with you BUT
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - 90 minute bench rest crumb shot added
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Brilliant IdeaHKbreadwinneron Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Whole grains if kept dry and cool (room temperature, not milled,
dabrownmanon Blog postCiabatta at 66% and 76% hydrations
- BeautifulBobBouleon Forum topicEinkorn
- Well done. The organic flour
pulon Blog post100% organic white flour - Sorry Gary, there was a
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Looks great
Isand66on Blog postMy Daily Bread inspired by Skibum and Sarah Owens - ???
gary.turneron Forum topicHow do the gas bubbles (alveoli) evolve in size? - Thank you! This was my first
Pequodon Blog postFresh Milled Spelt Sourdough - Thank you! A few years ago I
Pequodon Blog postFresh Milled Spelt Sourdough
- Thank you both!
The Roadside Pie Kingon Blog postBrioche hambuger bun - Have you considered a
DanAyoon Forum topicIshigaki 3745 Millstone - is this any good?
- Isn't it the pre-heating thatsingingloonon Forum topicEmile Henry Baguette Baker
- Scheduling/Custom Reminders?Northwoods Danon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- WaterTown, I am a big fan of
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Gary, you wrote, "Pay
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Of course I do Alan!Anonymouson Forum topicScoring
- Thank youAnonymouson Forum topicScoring
- Thanks for the link, great
sjm1027on Forum topicAutolyse with SD Starter
- weighing or measuring?pcakeon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- I suspect that microflora ofsuaveon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- I'm feeding it 100% wholebumpycrumbson Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- who, me?pcakeon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- What do you feed it with?suaveon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- wish i could help...pcakeon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- No experience with it. TheJustanoldguyon Forum topicIshigaki 3745 Millstone - is this any good?
- Excess starter uses
pmccoolon Forum topicRecycling rye starter - What Michael said
pmccoolon Forum topiccold lye vs boiling lye
- I don't know. Last time Isuaveon Forum topicSubstituting diastatic malt for non diastatic malt