Recent Forum and Blog Comments
- Welcome back Ski...
alfansoon Blog postMy daily bread - Forget the bread
alfansoon Blog postAfter not baking bread for weeks – The Houston Miche
- Recipe called for:225gSandeepmon Forum topicSourdough Rising problems
- shanah tovah !
kendalmon Blog postAfter not baking bread for weeks – The Houston Miche - The recipe would be helpfulAnonymouson Forum topicSourdough Rising problems
- I've always expressed this equation asAnonymouson Forum topicExplanation of Ratio such as 1:2:2
- soy as a doufh improver
kendalmon Blog postBaguettes - at last a reasonable bake
- ehmmm, nope !
kendalmon Forum topicIs this fool's crumb...?
- Hard Rollsbreadman1015on Forum topicNY Hard Rolls - HELP
- Grains in MontanaThundering Heardon Forum topicThree mill choices - which do you recommend?
- Hey Ford, like most things
DanAyoon Forum topicExplanation of Ratio such as 1:2:2 - Thanks for adding that!
Danni3ll3on Forum topicExplanation of Ratio such as 1:2:2 - Ratio ClarificationFordon Forum topicExplanation of Ratio such as 1:2:2
- With no idea what you're trying to accomplishAnonymouson Forum topicQuestion About Nancy Silverton's Grape Starter Method
- Hang on a minuteAnonymouson Forum topicNancy Silverton Starter Troubleshooting
- Jan Hedh BooksSadiyeon Forum topicJan Hedh book released - but no weight measurements!
- Looks wonderful!clazar123on Blog post100% Whole Wheat
- Like most things...dependsclazar123on Forum topicStoring Starter Discard
- Beautiful crumb
Isand66on Blog postHoney Spelt and Oats with Ancient Grains - Hi Lisa. I looked at your
DanAyoon Forum topicIs this fool's crumb...?
- Just to be clear, the amounts
littlelisaon Forum topicExplanation of Ratio such as 1:2:2 - For Kat and Leslie
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- I havent checked dough temperature
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Leslie, I’d have to chart it
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Sorry Kat, I missed your post
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- yes - I think that was definitely a factor
littlelisaon Forum topicIs this fool's crumb...?
- The 66% version...
littlelisaon Forum topicIs this fool's crumb...?
- I have been an advocate of
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Very interesting test. I
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Also an idea...
Mini Ovenon Forum topicQuestion about different flour blends in your starter - Hard roll sagaaleymanon Forum topicNY Hard Rolls - HELP
- Hard roll sagaaleymanon Forum topicNY Hard Rolls - HELP
- Hi Abe, here is what I did to
Cedarmountainon Blog postSourdough Donuts - Yes, chocolate dipped...that
Cedarmountainon Blog postSourdough Donuts
- Sorry, I don't have any
Cedarmountainon Blog postSourdough Donuts
- So, fed a basic 1:2:3 ratio
Mini Ovenon Forum topicNancy Silverton Starter Troubleshooting
- Thanks Kat, it's best to only
Cedarmountainon Blog postSourdough Donuts
- Thanks Danni, they're a nice
Cedarmountainon Blog postSourdough Donuts
- Thanks Pal, had some surplus
Cedarmountainon Blog postSourdough Donuts
- big microbiology lab sourdough breadrubato4567on Forum topicAutolyse - when is it done?
- Next crumb shot added
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Its frustrating isn’t it!
leslierufon Forum topicQuestion about different flour blends in your starter
- Crumb shot!
Danni3ll3on Blog postHoney Spelt and Oats with Ancient Grains
- A simple thing you can tryBobBouleon Forum topicNancy Silverton Starter Troubleshooting
- Okay so the first feeding is 1:1:1
Danni3ll3on Forum topicQuestion about different flour blends in your starter
- I'm not sureBobBouleon Forum topicLooking for an ancient grain flatbread
- room tempsourtrouton Forum topicQuestion about different flour blends in your starter
- That could be tempBobBouleon Forum topicIs this fool's crumb...?
- Okay, I am at a bit of a loss!
Danni3ll3on Forum topicQuestion about different flour blends in your starter
- back to the watersourtrouton Forum topicQuestion about different flour blends in your starter