Recent Forum and Blog Comments
- Joshua, loaves look great,barryvabeachon Forum topicOven spring in Fresh milled Whole Grain sourdough...
- A lot of guessing here
gary.turneron Forum topicHelp needed with Ankarsrum (newest model) and Ashley's bread recipe - Hi W e g
yozzauseon Forum topicUneven sourdough expansion in oven - SO2 and Pectinase
mwilsonon Blog postA Big Tin Loaf - Cold final proof?
Ramiroon Blog postStarry Night Bread - Hi W&C
yozzauseon Forum topicRational oven for sourdough
- It's a 1,2,3 recipe
Mini Ovenon Forum topicHelp! Sourdough shaping sadness! Details below: - ? Awesome!
makebreadneton Forum topicI call this Faux Sourdough - Sounds very typicalAnonymouson Forum topicStarting seed culture... need help
- They are all fantasticDesigningWomanon Blog postWeekend bake
- Well, one can reduce the amount of starter
Mini Ovenon Forum topicMaking less sour bread on hot climate
- Looking good. What's the oven temp?
Mini Ovenon Forum topicAdvice on score and rise please!
- Just me being #extragreyhoundon Forum topicHelp! Sourdough shaping sadness! Details below:
- Hi grey,I used the samegeomanon Forum topicHelp! Sourdough shaping sadness! Details below:
- Not Enough Ambient Airold bakeron Forum topicIssues With Starter
- Here's 100% whole grain stone ground no sculpingJoshuaLoaferon Forum topicOven spring in Fresh milled Whole Grain sourdough...
- N50old bakeron Forum topicHobart N50 in a home kitchen, plus several other Hobart/KA questions
- Beautiful bake, Danni!
dmsnyderon Blog postKamut 3 Ways with Honey - Thanks!! The crumb is reallyaleksdokon Forum topicAdvice on score and rise please!
- All three
rgreenberg2000on Blog postWeekend bake - Great Improvement
WatertownNewbieon Forum topicAdvice on score and rise please! - good pointGustavoSMon Forum topicunderproofed?
- Upside Down?pintolaranjaon Forum topicUneven sourdough expansion in oven
- All great looking bread Leslie....
not.a.crumb.lefton Blog postWeekend bake - If the levain is 40%Anonymouson Forum topicunderproofed?
- Here’s how my bread isaleksdokon Forum topicAdvice on score and rise please!
- Why did you use 2.5% salt?
DanAyoon Forum topicunderproofed? - contact?De Onlanderijon Forum topicplanning + production software?
- I wish I knew
Mini Ovenon Forum topicSubstituting sweet potato for (regular) potato?
- Changing the mixing order
Mini Ovenon Forum topicrising but lack of verticle
- Great question and a gorgeous loaf.
MontBaybakeron Forum topicSubstituting sweet potato for (regular) potato? - Thank youGustavoSMon Forum topicunderproofed?
- I’m not sure about the
DanAyoon Forum topicunderproofed?
- Your link doesn't show any,Doughladyon Forum topicManual crank dough sheeter
- Hole in Market?Doughladyon Forum topicManual crank dough sheeter
- Dough SheeterDoughladyon Forum topicManual crank dough sheeter
- For Home UseDoughladyon Forum topicdough sheeter for home use?
- yup, drop the extra gluten
metropicalon Forum topicrising but lack of verticle - Maybe but change
Mini Ovenon Forum topicrising but lack of verticle
- I'll follow thatAnarcheanon Forum topicMaking less sour bread on hot climate
- I'll try the docking method
metropicalon Forum topicrising but lack of verticle
- Yes, the whole wheat and rye
Mini Ovenon Forum topicrising but lack of verticle
- Speed?
albacoreon Forum topicSourdough loaves tearing in oven - Thanks!
Danni3ll3on Blog postToday's bake October 22,2018: San Joaquin Sourdough Baguettes - Mixer power and rpm
aly-hassabelnabyon Forum topicSourdough loaves tearing in oven - Thank youEsopus Spitzenburgon Forum topicSubstituting sweet potato for (regular) potato?
- To me the crumb looks greatAnonymouson Forum topicSourdough loaves tearing in oven
- Thanks, Danni!
dmsnyderon Blog postToday's bake October 22,2018: San Joaquin Sourdough Baguettes
- Yumarama
Filomaticon Forum topicIssues With Starter - Under-bulk fermentation perhaps
Filomaticon Forum topicSourdough loaves tearing in oven